Easy to use: insert the peeling head through the hole at the top of the stand until the peeling head rests in place, then insert the vegetable at the top of the peeling head and pull the vegetable down; the blades — 6 of them arranged around the peeling head — trim off the skin; arms and springs of the peeler head adapt to the vegetable's size
Time saving, with 220 pounds (100 kilograms) of carrots peeled an hour, and fine peeling, so no flesh is lost
