The fresh product, coming from the feed elevator, gets into the feeding valve through a proper hopper.

The feeding valve transfers the fresh tomatoes into the scalder pressurized area to dosing the fresh product in a regular way and constant quantity to the scalder, and to keep inner steam pressure by using radial and axial seals.

The scalder can process different tomato varieties and ripeness degrees by setting the optimal thermal cycle. The following scalding options are available to achieve outstanding performances:

• Pressurized steam scalding up to 131°C, with subsequent immersion in overheated water,

• Pressurized steam scalding,

• Scalding by immersion into overheated water.

The product, vacuum cooled in the extraction valve, is then discharged through an hopper onto an elevator feeding the peel separators.

Printed From|jbtfoodtech/en/solutions/equipment/peelers/saturno-peeler/how

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