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PREPARATION OF MELONS FOR PEELING:
1. Melon Sanitizing:
The melons should be sanitized on the outside prior to handling and peeling.
2. Melon Sizing:
To accommodate the full range of cantaloupe and honeydew melon sizes, the MP-100 Perfect
Peeler comes with 2 interchangeable knife sets.
The smaller knife "A" is used mainly for No. 18-12 count cantaloupes and the smaller 9-6 count
honeydew melons.
The larger knife "B" is used for larger cantaloupes, No. 9-5 count and for large Honeydew
melons, No. 6-5 count.
When peeling melons, select the knife that corresponds to the melon size to be processed. Refer
to the Knife Selection Guide on page 6.
PLEASE NOTE: Melon sizes and shapes vary considerably between melon varsities, location
of crop and time of year. In general, melons are longer along their stem axis than through their
diameter. The MP-100 will accept melons fed along the stem axis or fed perpendicular to the
stem axis(sideways). For optimum yield and performance, feed the melon into the MP-100 with
the melon oriented such that the melon width, as it is fed to the MP-100 closely matches the
width of the opening to the MP-100 knife. You may find that a melon 5 1/2 inches wide by 6
inches long can be peeled by feeding the melon lengthwise over knife "A", and equally as well
by feeding the melon sideways over knife "B". Please take some time to experiment with the
MP-100 to find all the various ways to feed the melons to achieve the optimum results with a
minimum number of knife changes.
3. Melon Halving:
Prior to peeling the melons with the MP-100, the melons must be sliced in half. Carefully slice
the melons in half through the stem axis and remove the seeds. Place the melon halves in a
convenient location on the worktable beside the peeler.
OPERATOR'S INSTRUCTIONS
Page 5
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