Inspect the incoming lot
Record presentation, cultivar where known, ripeness and handling history. Separate unsuitable material before trial measurements. Lot records should travel with the product so the preparation result can be interpreted.
Wash whole fruit
Choose the water-contact and conveying arrangement for the fruit actually received. Observe bruising, debris and carried water. Provide water management, discharge and machine-cleaning access rather than assuming fruit washing cleans the machine.
Peel and inspect the flesh
Define manual or assisted work positions and measure flesh delivery. Keep peels and rejected flesh separate. Mechanical peeling needs a representative fruit trial; automation or recovery cannot be inferred from a conveyor image.
Feed the core process
Coordinate preparation output with the hopper and feeder. Assess pauses, bridging and exposed hold-up. Purchased flesh enters at ingredient acceptance and can omit whole-fruit washing and peeling.
Prepare your project brief
What to share with your enquiry
- Fruit presentation and ripeness range
- Wash-water and waste handling
- Peeling method and measured flesh delivery
- Feed stability, hold-up and clean-area separation