Conceptual Design and Development of a Potato Peeling and Cutting Machine

International Journal of Mechanical Engineering

© 2025 by SSRG - IJME Journal

Volume 12 Issue 11

Year of Publication : 2025

Authors : Laurent Libog, Suzie Viviane Obame, Jonas Peequeur Essome Mbang, Michel Mbere Taoga

10.14445/23488360/IJME-V12I11P112

How to Cite?

Laurent Libog, Suzie Viviane Obame, Jonas Peequeur Essome Mbang, Michel Mbere Taoga, "Conceptual Design and Development of a Potato Peeling and Cutting Machine," SSRG International Journal of Mechanical Engineering, vol. 12,  no. 11, pp. 125-134, 2025. Crossref, https://doi.org/10.14445/23488360/IJME-V12I11P112

Abstract:

Potato (Solanum tuberosum), a staple food in Cameroon, is widely consumed in the form of fries. However, most restaurants and fast-food outlets still rely on manual peeling and cutting, which are time-consuming, unsafe, and inefficient, particularly when customer demand is high. To overcome these limitations, this study presents the design and development of a potato peeling and cutting machine that integrates both functions into a single system. The methodology included a review of existing solutions, selection of suitable materials, component dimensioning, Computer-Aided Design (CAD), and prototype testing. The prototype (30×130×120 cm3) achieved 95% peeling efficiency and processed 7 kg of potatoes in 7 minutes: 3 minutes for peeling and 4 minutes for cutting. This innovation provides a low-cost, locally adapted solution to the growing demand for processed potatoes in Cameroon. It can improve the productivity of Small and Medium-sized Enterprises (SMEs), reduce physical effort, and contribute to the development of the local agri-food industry.

Keywords:

Potato, Fries, Peeling, Cutting, Prototype.

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