Line selection

Fresh Fruit or Prepared Puree: Choose Your Line

Compare fresh-mango preparation with prepared-puree treatment. Choose the right inlet, machinery and packing boundary before requesting a quotation.

Compact mango preparation assembly with hopper, processing chambers and separate discharge paths.

Published family reference
Starting point	Front end	Downstream selection
Whole mango	Washing, preparation, destoning and pulping	Buffer, selected conditioning, treatment and packing
Prepared puree	Receiving and transfer; screening only if needed	Recipe mixing where needed, treatment and packing

Choose each duty against the actual inlet, product requirement and offered configuration.

Start with what arrives at your plant

Whole mangoes and prepared puree require different starting equipment. A mango route begins with washing, inspection, flesh recovery and pulping. A prepared base has already passed through some or all of these steps; repeating them adds equipment without necessarily improving the product.

Whole mango: describe variety, maturity and incoming condition.
Prepared puree: describe preservation state, particles, viscosity and delivery container.

Select the downstream duties independently

Single-fruit puree does not automatically need mixing or high-pressure homogenization. Mixing serves a recipe; homogenization serves a defined product-conditioning requirement. Deaeration, treatment and filling are selected around the product and receiving process.

Choose your endpoint

Specify whether the new equipment ends at an intermediate tank, a retained line or a bulk bag. Keep existing equipment on the schedule so the quotation does not repeat a retained duty. If your front end handles another whole fruit, its preparation arrangement needs a separate review.

Machine selection