Tomgast potato ricer / food mill PL60T-20-60, 60 cm working width, N/T

Tomgast PL60T-20-60 is a commercial potato ricer / food mill with a 60 cm working width designed for processing potatoes and similar root vegetables. The machine provides consistent ricing and sieving to produce smooth mashed potatoes, purées and vegetable preparations. Built for integration into professional kitchens and food production lines, this N/T model variant supports continuous use within preparation workflows and is intended for applications where uniform texture and throughput are required.

Advantages

The Tomgast PL60T-20-60 delivers uniform particle size and texture by forcing cooked vegetables through a perforated plate, reducing manual labour and improving process repeatability. Its 60 cm working width allows processing larger batches per pass, which helps maintain steady production flow. The construction and layout are intended for straightforward integration with pre- and post-processing stages, enabling a predictable output suitable for downstream mixing, portioning, or packaging.

Suitable for

• Production of mashed potatoes and potato-based purees in commercial kitchens
• Preparation of sieved vegetable purées for catering and food service
• Industrial or semi-industrial food preparation lines requiring consistent texturing
• High-volume catering, institutional food production and central kitchens

Key specifications

• Working width: 60 cm
• Machine type: potato ricer / food mill suitable for root vegetables
• Model variant: N/T configuration designed for integration into production workflows
• Capacity: suited for commercial and food service throughput (batch and continuous processing)
• Output product: riced potatoes, sieved purées and vegetable pastes with uniform texture

How to use

Install the Tomgast PL60T-20-60 on a stable surface and connect it to the appropriate utilities according to installation guidelines. Feed cooked, drained vegetables into the inlet at a controlled rate so the unit can process material evenly. Collect the riced or sieved output from the discharge point and proceed with downstream operations such as seasoning, mixing or packaging. Regularly inspect perforated plates and contact surfaces and follow cleaning procedures recommended for food-contact equipment to maintain hygiene and performance.

Usage recommendations

Use evenly cooked and well-drained vegetables to avoid excessive moisture affecting output quality. Schedule routine checks of plates and seals and follow manufacturer cleaning and maintenance intervals to ensure consistent texture and longevity of the unit within a commercial production environment.