Fruit preparation
Whole fruit whose variety, maturity, incoming temperature and peel, seed or stone boundary have been identified. Prepared purée requires a different receiving scope.
What should leave this duty?
A controlled edible feed for extraction. The preparation stage should remove the agreed unwanted material without silently changing which fruit fractions the buyer expects to retain.
Discuss this equipment- Receiving and inspection point
- Wash / sorting arrangement
- Fruit-specific separation outlet
Variables to compare
Compare the actual fruit condition, presentation, feed regularity and the separation duty. A mango stone, apple core and berry seed need different equipment decisions.
Where selection can go wrong
A generic whole-fruit preparation diagram cannot establish suitability for all fruits. Prepared ingredients should not be sent through unnecessary peel or stone separation.
Cleaning & inspection
Provide access to the incoming-fruit contact surfaces and separation points. Define the distinction between raw-side cleaning and the downstream hygienic boundary.
Installation & process interfaces
Agree usable fruit supply, wash-water handling where applicable, reject removal, elevation to extraction and space for inspection or manual intervention.
Evidence for the proposal
Request actual arrangement photographs, a product-contact drawing and a trial showing the edible output and reject streams for the proposed fruit.