Method for removing skins from a food product

The present invention relates, in general, to water, superheated water and steam peelers for food products, and more particularly, relates to methods and apparatus for superheated water peeling of food products such as tomatoes. An apparatus for removing skins from a food product (), such as produce or fruit, including a pressure vessel () formed to contain a volume of superheated water () for immersion of the food product, a discharge valve () positioned for receipt of superheated water () and food product () together from the pressure vessel (). The discharge valve () is further formed for separation of superheated water () from the food product () prior to discharge of the food product into a skin removal device (). Preferably the skin removal device () is a rotary valve which applies both steam and vacuum to the food product to effect flashing of the moisture under the loosened skins to produce peeling. A retrofittable discharge valve () is disclosed, as is a method for removing skins from food product ().