Optimising the processing of a batch of beets
Beetroot is far more than just a vegetable. Following its journey from raw root to a tray of pre-cut beetroot on the supermarket shelf reveals a long and complex processing chain. One of the biggest challenges in this chain is the difference between summer and winter beetroot. For processors, this raises an important question: how can you design a processing line that operates efficiently all year round, despite fluctuations in raw material quality, while minimising product loss and ensuring a consistent end product?
Beetroot almost all year round
In the Netherlands, beetroot is mainly sown in April and May and harvested from July onwards. Some of the crop enters the supply chain as fresh produce straight away. Another portion is harvested in September and stored for later use, allowing processors to source Dutch beetroot almost all year round.
In practice, this results in two distinctly different raw materials. Summer beetroot, harvested between May and September, is often smaller, cooks more quickly and is widely used in fresh and convenience products. Winter beetroot, available from October to April, is larger and has a longer shelf life, making it the basis for industrial processing and pre-cooked products.
This difference is more than a minor detail. The larger, firmer winter beets require different peeling, scraping and cutting settings, as well as different cooking times, compared with smaller summer beets. The impact of responding correctly—or failing to respond—to these differences is immediately reflected in the production line’s net yield. A line designed to perform consistently throughout the year must therefore be able to handle this variability, rather than simply processing a uniform batch under ideal conditions.
Different beets, the same end product
The journey from raw beetroot to a packaged end product generally follows a series of standard processing steps. However, the differences between winter and summer beetroot have an impact at every stage. The machines you use, as well as how you operate them, largely determine how much value you can extract from each batch of beets.
1. Washing and destoning
Like potatoes and other root vegetables, beetroot arrives at the processing facility with soil, stones and remnants of foliage. In practice, however, beetroot is often delivered with less contamination, meaning this stage is frequently skipped. Nevertheless, washing and destoning serve an important purpose. The cleaner the beets, the lower the risk of damage to peeling rollers or knife assemblies, as well as quality losses further down the line. Marcelissen handles this stage of the process with its Washing Drum and Destoner – VOW.
Winter beetroot typically enters the processing line after a period in storage and may therefore carry more surface deposits and soil residue than summer beetroot, which is often processed shortly after harvesting. This makes it particularly important not to skip this step when processing winter beetroot.
2. Receiving and feeding
After this initial stage, the beets are fed into a large hopper. This is the starting point of every processing line, regardless of whether washing and destoning have taken place beforehand. The Hopper with Discharge Conveyor (BT) uses an inclined conveyor belt to feed the beets evenly into the next stage.
As the belt speed can be adjusted, the feed rate can be tailored to the batch being processed. Larger winter beets require a different feed rate than smaller summer beets. This adjustability ensures a consistent supply in both cases.
3. Peeling
From the hopper, the beets are fed into the peeling machine. This can be either a Drum Roller Peeler (SKR) or a Drum Knife Peeler (SMT). This stage requires careful adjustment: the machine must remove the skin thoroughly without unnecessary product loss. Over-peeling results in the loss of usable product, while insufficient peeling leaves the beets inadequately cleaned.
This is where the difference between winter and summer beetroot becomes particularly noticeable. Winter beets have a thicker, firmer skin and require different settings from summer beets, which have a thinner skin. On the SKR, roller, drum and screw speeds can be adjusted using variable frequency drives. On the SMT, both drum and screw speeds can be modified. This allows the peeling intensity to be tailored to each batch, rather than relying on a single fixed setting for both types of beetroot.
4. Inspection
After peeling, the beets are inspected manually or mechanically to ensure they meet the required quality standards before moving further down the line. The Roller Inspection Conveyor (IR) rotates the product using food-grade rollers, allowing the beets to be examined thoroughly from all sides.
Winter beets generally require more attention to surface irregularities, as their longer storage period increases the likelihood of damage or soft spots. With summer beets, the focus is more likely to be on variations in size within a batch.
5. Cutting and sorting
If the end product requires diced or sliced beetroot, the beets are fed through a cutting machine such as the Slitmaster 85. If the beets need to be halved or quartered instead, the Portioning Machine – D is the appropriate choice. The Sliver Remover – SR2 then removes cutting fragments that do not meet the required quality standards. When producing beet halves, this step is skipped: the Sliver Remover is only used for diced and sliced products, as halving produces few or no cutting fragments.
Since winter beets are larger than summer beets, the cutting process requires different settings to achieve the same final dimensions. The Portioning Machine – D can handle product sizes of up to 160 mm, providing the flexibility to cut both larger winter beets and smaller summer beets into consistently sized portions.
6. Packaging and cooking
The finished product is packaged and then cooked inside the packaging itself. Pre-cooking the beets in this way reduces preparation time in the kitchen, meeting the needs of today's convenience-focused consumers.
Here too, the distinction between winter and summer beetroot matters. Larger, firmer winter beets require longer cooking times than smaller summer beets, which cook more quickly. Cooking times must therefore be adjusted to suit the batch being packaged, ensuring consistent end-product quality in both cases.
Flexibility as the key to maximising yield
What makes this processing chain challenging in practice is not any single step, but the combination of product variability and processing speed. This calls for a line that can process winter beets one day and summer beets the next, or switch between dicing and halving, all without lengthy changeovers or compromising product quality.
The same need for flexibility often extends to a broader level. Many processors handle not only potatoes but also carrots and beetroot on the same line. This creates additional challenges, particularly in terms of hygiene. Carrots contain carotene, while red beetroot contains betanin, the pigments responsible for their distinctive colours. Thorough cleaning of the line is essential unless you want to end up with orange or purple potatoes. Machines that can be adjusted for different product varieties and easily switched between different root vegetables make a processing line better equipped to respond to changing demand than a setup dedicated to a single product.
Involved from the first sketch
At Marcelissen, we have been building machines for processing potatoes, carrots, beetroot and other root vegetables for decades. This experience helps us quickly identify what a processing line needs. We follow a structured approach, tailored to each customer: first, we map out their requirements and objectives, then work with our engineering and R&D teams to determine the best solution. Next comes manufacturing, followed by in-house testing and, ultimately, installation at the customer's site. Our involvement does not end there; we remain on hand for evaluation, servicing and maintenance.
For beetroot processors, this means more than a collection of individual machines for each processing stage. It means a complete line precisely tailored to the changing characteristics of the product.
Get more value from every kilo
Red beetroot remains a product that requires careful attention. With the right processing line configuration, however, that attention translates directly into higher net yield. By ensuring that every step in the process is properly aligned, processors can achieve a more consistent end product from the same quantity of raw material, in every season, with less product loss and less manual labour.
Unsure how efficiently your beetroot processing line is performing? Get in touch with us. We would be happy to discuss the possibilities.
