Receiving and washing
Record the fruit presentation: complete hands, separated fingers or a mixed incoming lot. Receiving, inspection and washing must suit this material. Wash-water supply, draining discharge and reject handling belong in the preparation scope.
Peeling sets the pace
Select manual or assisted peeling around fruit size, ripeness and measured flesh delivery. Mechanical peeling must be assessed with the actual fruit. Separate peel waste from inspected flesh and balance operator output with the feed hopper.
The core puree chain
Controlled flesh feeding connects to pulping, refining and viscous transfer. Select the texture against a reference sample, then assess the pump at the intended product temperature and downstream pressure. Preparation and puree output are separate capacity measurements.
Agree the end of supply
Decide whether the line hands over puree to an existing process or includes defined treatment and bulk filling. Freezing and aseptic objectives require different interfaces. Keep the package, preservation responsibility and cleaning scope explicit.
Prepare your project brief
What to share with your enquiry
- Incoming fruit presentation and ripeness range
- Whole-fruit kg/h and accepted-flesh kg/h
- Peeling method, labour scope and peel discharge
- Puree texture, final package and utility conditions