The document describes a garlic peeling machine that uses air blasting rather than sand rollers or water to remove the skin. It peels 500-1000kg of garlic per hour without damaging the cloves. The machine blows off just the dry outer skin while keeping the inside intact. This allows the peeled garlic to be stored longer than with other peeling methods. It also eliminates risks, dust, and hot working conditions for operators compared to manual peeling.