Therefore, for a vegetable processing enterprise to be able to produce a truly high-quality product that meets existing standards and can compete on the market, the production workshop must be equipped with the most modern equipment for fruit processing.
The first thing that happens to vegetables and fruits after they enter the workshop where vegetable and fruit processing takes place is weighing, washing, and cleaning from impurities. Most often, the initial weighing of products takes place on truck scales, but this is if the fruits are delivered by vehicle. In practice, it works like this: a vehicle loaded with fruits is weighed on the scales, and then the weight of the truck itself is subtracted. But sometimes the products arrive at the plant in containers, so direct weighing may also be performed.
The next step at the plant will be cleaning the products from impurities; to remove stones from the fruits, a stone separator machine is used. Vegetables and fruits also need to be washed. If they are hard vegetables, then a wonderful machine that will thoroughly wash off all dirt is a propeller washing machine. For heavily contaminated root vegetables, drum washing machines are used. For delicate fruits, belt washing machines are used.
To facilitate the production process and avoid manually transferring washed fruits from machine to machine, belt elevators are used. To peel the skin from some vegetables and fruits, they must first be scalded. This is especially true for tomatoes. For this purpose, a blancher was invented. To not spoil the product and only gently remove the skin, it is doused with sharp steam, after which the skin falls off by itself. There are two types of blanchers: linear and rotary.
To peel potatoes, special electric potato peelers are used, which, passing the root vegetables through, remove the skin like a grater. To obtain caviar or puree, fruits and vegetables are separated from the skin and seeds using pulping machines. Most vegetable salads require fine cutting of the fruits, so there are shredding machines with various attachments; they can process more than half a ton of fruits per hour. To prevent spoilage of products, pasteurizers are used. Most often, they consist of three sections, each performing its own function.
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