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» Solutions » Products and Services » Pear-Preparation-System » How does our system work

How does our system work?

In operation, pears of uniform ripeness are conveyed to the machine feed station where they are shuffle-fed into a caustic applicator. The fruit remains in the caustic solution for a preset time, variable. Emerging from the solution, the fruit is transferred to an elevator which carries it into a high pressure steam valve. Upon completion of this steam exposure cycle, the fruit is discharged to a rotary rubber cord washer that removes the loosened skins from the fruit.

Effective Peeling
Upon completion of this steam exposure cycle, the fruit is discharged to a rotary rubber cord washer that removes the loosened skins from the fruit.
The washer employs an internal spiral which moves the fruit gently through the drum as it rotates. The softened peel is removed from the fruit by the combined action of rubbing against the rubber cords and the other pears. 

Approximately 95% of the peel is removed in the first half of the washer and drops through the rubber cords to a chute where it can be collected and removed as a solid waste. In the second half of the washer 10-12 gpm of water are used to rinse any remaining lye from the surface of the fruit.

Coring
From the washing section, the peeled pears are flumed or conveyed to a shuffle-feeding device that meters them into the aligner. The aligner gently drops the fruit, 8 at a time, onto the coring section conveyor. Each flight has 8 plastic cups which are shaped  to accept the fruit in a stem-down position. An orifice is provided at the bottom of each cup for waste removal. The cups are in open position as fruit is fed.
Upon receipt of the fruit, the cups automatically adjust to the fruit size and close sufficiently to cradle it, thus aligning the fruit properly for the coring and stemming operations. 

The conveyor operates continuously at the rate of 50 flights per minute, giving a total throughput of 400 pears/minute. As each flight enters this section, stemming tubes enter the inverted pears at the butt end and discharge the stems through the orifices of the plastic cups. 

At a subsequent station in this same section, the pears are automatically measured for length by the coring assembly, after which the core is removed by a live knife that self-adjusts to the core depth. The flight then travels to the slicing section where the fruit may be halved, quartered or sliced by overhead knives. In a cocktail operation, the fruit is generally left whole. Most processors provide for final trimming and inspection after the coring section.

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