Vegetable processing line. Fruit Processing Equipment

: - representative of manufacturers and supplier of new equipment from Europe and Asia, and restored European (with a guarantee) equipment: lines for processing vegetables and fruits, individual machines and devices for agricultural enterprises, canning plants, producers of fruit juices and concentrates, jams, purees, compotes, sauces and ketchup, alcoholic and non-alcoholic drinks, oils. Supply contracts are executed directly or with the help of the Company "1 TOPMASH".

Company "1 TOPMASH", in order to reduce the time and cost of the Customer and taking into account its individual requirements, organizes the development of design documentation, training of the Customer's personnel, supply, logistics, customs clearance, installation and commissioning of equipment for the processing of vegetables and fruits, as well as packaging and packaging. Experience of specialists of manufacturing plants and the Company "1 TOPMASH", ensure the comprehensive implementation of projects for the processing of vegetables and fruits.

Supplied by the Company "1 TOPMASH" technological lines for the processing of vegetables and fruits, designed with a minimum park processing machines, and. This increases the profitability and competitiveness of our customers.

Company "1 TOPMASH" offers, in addition to the development of new projects, cost-effective and field-proven lines:

Currently fruit and vegetable processing plants are becoming more and more profitable business: firstly, the consumer increasingly prefers semi-finished products or ready-made products, and secondly, Government program support for this industry, and thirdly, the profitability of production increases due to an increase in the range of finished products, the use of various packaging, the possibility of processing substandard raw materials, modernizing production lines and improving technological processes.

Complex equipmentprocessing shopsvegetables and fruits may involve both the launch of a new enterprise and the modernization of an already functioning production. The main factors influencing the selection equipment- specialization of the workshop and its production capacity.

Workshop specialization options:

• primary processing (the result is a washed and packaged product or a product ready for further technological stages);
• secondary processing (cleaning, cutting and packaging of individual products or their mixtures in the form of salads);
• deep processing (cooking, freezing, drying, canning).

In low-capacity workshops (up to 500 kg/h), stand-alone machines are mainly used, and manual labor is widely used. For workshops of medium (500–1000 kg/h) and high (over 1000 kg/h) capacity, the use of semi-automatic and automatic lines with minimal use of human resources is typical.

Our company equips the following workshops:

• Shop primary processing vegetables and fruits(presale preparation). Organized to give the product best view and increasing its value; can be located at a vegetable store or a store. Dry cleaning, washing (optional - peeling and cutting) and packing of vegetables take place here.
• Kvasilno-salting shop. This workshop produces pickled, salted and soaked products: cabbage, cucumbers, tomatoes, sweet peppers, eggplants, apples and other vegetables and fruits.
• Workshop for the production of vegetable and fruit canned food. Carries out sorting, calibration, cleaning, washing and other operations for the preparation of raw materials, packaging of products in cans, capping and sterilization of cans.
• Shop for the production of quick-frozen vegetables and fruits. In addition to equipment for primary processing, this workshop is equipped with continuous or intermittent quick freezers or chamber freezers with forced air circulation.
• Vegetable drying shop. This workshop produces dried fruits and vegetables that store well and do not take up much space.

Necessary equipment:

• receiving and loading equipment;
• sorting equipment;
• vegetable washing equipment;
• cleaning equipment;
• vegetable cutting machines;
• conveyors;
• thermal and refrigeration equipment;
• dosing and packaging equipment;
• equipment for canning, preparation of jams and purees.

Torgovy Design supplies not only individual machines, but also complete lines for the processing of vegetables and fruits. Whole range equipmentfor processing vegetables and fruits is characterized by high performance, reliability and durability, fully complying with safety requirements.

Fruit and vegetable products collected from the fields must be processed quickly enough. That is why it is so important to correctly choose high-quality equipment for processing fruits and vegetables. Our company is ready to help you in solving this difficult issue.

Primary fruit processing

So, first of all, after receiving the fruits, they should be weighed. If the products were delivered by road, this is usually done on truck scales. In this case, the weight of the empty machine is subtracted from the weight of the loaded machine. If the fruits were received simply in packaging (buckets, baskets or bags), weighing is carried out on ordinary scales.

The next stage is the cleaning of products from stones with the help of destoners, or stone picking machines. Strong vegetables are then washed with propeller washers. This vegetable processing equipment consists of a receiving washing tank, as well as a shower system, rotating brushes and an outfeed conveyor.

Heavy root crops are washed with the help of drum washing machines, consisting of rotating drums, in which the walls and wash all the dirt from the product. The same problem with tender fruits is solved using belt washing machines. Fruits and vegetables, passing along the belt, are sprayed with a significant pressure of sprayed water.

Further processing of fruits

Further movement of already washed products is carried out on belt conveyors and elevators. To remove the skin from some fruits (for example, from a tomato), they must be scalded. To do this, you need equipment for processing various vegetables called a blancher. In these machines, continuously moving, the products are quickly scalded by live steam along the way. As a result, the skin is removed spontaneously. There are rotary and linear blanchers.

Rotary abrasive machines are used to peel root crops. The product is passed through a specific drum with a surface perforated in a special way. Acting as a kind of grater, he removes the top layer from the fruit.

For getting squash caviar, applesauce and similar products, such equipment will be required for accurate / delicate processing of fruits. And in order to prepare tomato paste or puree without making the products too dark, the puree is evaporated in special vacuum-steam units. For cooking tomato paste also use autoclaves deaerators.

Vegetables for salads are cut on a variety of shredding machines. And for pasteurization of products packaged in jars, tunnel pasteurizers are used. This equipment for processing vegetables and fruits has a tunnel equipped with a conveyor, through which the processed products move. It is first heated by a showering system, then kept at the exact pasteurization temperature and finally cooled down.

Features of cooperation with our company

By purchasing equipment from us, you can be sure of the quality of equipment for processing fruits and vegetables. We sell the best and most reliable Italian appliances certified according to EU standards.

Our employees are engaged not only in installation, commissioning and adjustment works, but also provide a full range of warranty and post-warranty maintenance of devices.

If necessary, diagnostics and repair of failed units will be carried out. Masters also make an audit and help to purchase all the necessary spare parts.

We try to strike the perfect balance between reasonable prices and high quality services. BUT individual approach and professionalism, acquired over the years of work, help us to cope with the tasks.

These stages are: sorting, washing, cleaning, final cleaning and, if necessary, grinding to give products certain form, consistency or subsequent pressing to obtain juices.

potato peelers

Cleaning can be chemical, thermal, mechanical. In medium and small catering enterprises, cone or disc potato peelers are used with periodic action, operating on a mechanical principle.
Their main purpose is to obtain a clean tuber as a result of abrasion of the surface layer (peel) on the abrasive surfaces of the working bodies of the apparatus.

In conical machines (for example, MOK-250, MOK-350), it is a rotating truncated cone made of abrasive material (fine-grained silicon carbide mixed with special resin and alabaster).

In disk machines, as the name implies, the working body is made in the form of a disk.

The cone and disk have undulating bulges, which, when the working body rotates, throw up the tubers so that they more often hit the side walls of the working chamber of the potato peeler, which are also lined with abrasive materials. The water that enters during cleaning washes away the pulp (small pieces of peel and tuber) and carries it into the sewer.

Peeled potatoes are unloaded through the door of the unloading tray. When the engine is turned on (the water supply valve is closed), the tubers, under the action of centrifugal force, fly out into the hole formed into the installed container.

Potato peelers differ in performance - it depends on the volume of the working chamber, in design - floor-standing and on a stand (or on a table), according to the structural materials used - stainless steel is best, although cast iron and painted ferrous metal are found. Some manufacturers use perforated stainless steel or plastics as the abrasive. At the same time, the quality of cleaning is improved, the time is reduced, and the materials themselves are much easier to clean at the end of the shift.

Some models have a competitive advantage - the ability to use them as a vegetable washer. To do this, a perforated stainless steel drum is installed in the working chamber, where salad vegetables or, for example, mussels for washing are loaded.

It is convenient if the loading opening is closed with a lid made of transparent material (for a visual assessment of the quality of cleaning).

The cleaning time can be set using a timer.

The activator disc has a different roughness on top and bottom, it can be turned over to process old or young potatoes.

For safe operation, the potato peeler must be equipped with a locking device that turns off the electric motor if you try to open the loading cover during operation.

Vegetable cutters

For cutting slices, sticks, straws, chips and cubes are used. They are disc, rotary and punch.

In small and medium-sized catering establishments, disk devices are installed. Their working body is a support disk and a set of knives with straight and curved blades. For cutting products into cubes, knife grates are additionally used, for obtaining straws - a grater disk.

The quality of the cut product depends on the shape, sharpening angle and sharpness of the knife, the speed of its movement, the way the product is held, and also on the type of cutting - chopping or sliding. For chopping, straight knives are used, and for sliding cutting edge sickle-shaped knife simultaneously moves both along and deep into the product. The magnitude of the overall impact on the product is reduced (compared to chopping cutting), it is less deformed, and the quality of the cut is significantly improved.

The main criteria for evaluating cutting: compliance with the specified shape and size, smooth cut surface without cracks and irregularities, lack of juice when processing juicy products (for example, ripe tomatoes).

Experienced chefs know that the shape of the cut not only changes the visual perception of food, but also affects its taste qualities. An obvious example is slicing potatoes for deep frying. With a larger cut, a different taste is obtained, the oil consumption decreases, the yield increases noticeably.

Disc vegetable cutters differ in performance, installation method - desktop or floor, and construction materials - stainless steel is best; aluminum glories are also good for careful operation, but do not withstand shock loads.

When choosing a suitable model for a particular institution, you need to pay attention to the possibility of acquiring the knives and grates necessary for the production; quality, durability and maintainability of working bodies; ease of use, disassembly and cleaning; lack of hard-to-reach places for washing at the end of the work shift; the presence of magnetic microswitches that block the operation of the equipment in case of an attempt to violate the rules of operation.

The competitive advantage of a vegetable cutter will be the ability to use a rubbing nozzle. When the inclined blades rotate, boiled potatoes (peas, beans, cauliflower, broccoli, celery root) is pressed against the rubbing disc and, in a worn state, together with milk and butter turns into a homogeneous (no lumps!) mashed potatoes.

Juicers

To obtain juice from oranges, grapefruits, tangerines, etc. citrus juicers are used. The fruit with the peel is cut in half, and each half is alternately pressed against a rotating ribbed hemisphere until it flows out. all juice.

In lever citrus juicers, the hemisphere is stationary, the juice is squeezed out under the action of a press, the handle of which must be pressed.

Screw juicers are similar in principle to a meat grinder, but the neck and screw are made in the shape of a cone. The squeezed juice flows out of the perforated lower part of the mouth. Initially, such juicers were used to extract juice from tomatoes, nectars from stone fruits. Thanks to the popularization of smoothies and juice nutrition, they were generally used to obtain juices from germinated cereal seeds, as well as from raspberries and blackberries, the small seeds of which quickly clog holes in the grid of universal centrifugal machines.

Centrifugal (also called universal) juicers are equipped with an electric motor that rotates disk graters installed inside a fixed truncated cone with walls made of fine-mesh metal mesh. The design resembles a small centrifuge, where the products enter through the feed opening, are crushed with graters, and the resulting juice seeps through the mesh walls under the action of centrifugal forces and flows into the juice receiver. The resulting pulp is discharged into a special bunker. This principle of extraction allows you to get juice from hard fruits, fruits, vegetables, leaves and stems, peeled citrus fruits and berries (for example, watermelon).

When choosing juicers you need to have a good idea of ​​the range and approximate quantity of processed products in order to purchase devices of the desired design and performance. The best construction material for parts that come into contact with food is AISI 304 stainless steel. Although some beneficial substances are oxidized during the contact of juice with steel alloying additives, no other material has yet been found that can withstand the aggressive effects of organic acids.

The main indicator of the effectiveness of juicers is the amount of juice squeezed out of the product. It depends on the design of the juicer, the accuracy in the processing of parts and assemblies, the power and speed of rotation of the electric motor.

It is convenient for the user if the pulp is constantly removed, and for this it is not necessary to interrupt the work.

As in other types of equipment intended for food processing, before purchasing a juicer, you should evaluate the convenience and safety of use, ease of assembly and disassembly, the absence of hard-to-reach places for cleaning and washing at the end of the working day.