MACHINE CATEGORY
Connect receiving, washing, grading, cutting and transfer operations. Choose equipment for the raw material and the next stage of processing.
Cuts raw meat or fish into sections for subsequent processing.
Provides a further cleaning stage for beans after initial preparation.
Provides the soaking stage between dry-legume cleaning and subsequent preparation.
Removes surface moisture after thermal treatment so containers can proceed to labeling and packing.
A cucumber punching stage is listed in Seamerco's pickle production sequence.
Separates cucumbers into size groups before pickle production and packaging.
Raises bulk-product drums to the receiving hopper or tank and tips out their contents.
Removes eggplant skin during preparation for canned eggplant and mixed-pickle production.
Prepares fruit and vegetables in shredded, sliced or diced formats for jam, pickles and mixed-vegetable products.
Cuts fruit such as apples and pears into pieces for compote production.
Removes stems from cherries and sour cherries using counter-rotating rollers.
Receives fruit or vegetables and washes them using recirculated water and aeration.
Removes stones and grit from dry legumes before washing, soaking and cooking.
Uses abrasive rollers with water spray to remove skins from suitable fruit and vegetables before jam, compote or pickle production.
Reduces and mixes ingredients for products such as canned pet-food pate.
Holds containers within the canning workflow after the closing operation.
Feeds empty containers from operator loading onto the next conveyor.
Raises prepared food materials to downstream equipment such as a filling-machine hopper.
Positions olives for repeated punch action that separates the stones from the flesh.
Separates olives by size before further processing and packaging.
Separates seeds from pods in the preparation stage of canned-pea and broad-bean production.
Receives sorted tomatoes in a hopper and uses a bladed screw to cut and transfer them.
Provides a stainless-steel vessel for salt addition before the pasteurization stage of tomato-paste production.
Moves and rotates tomatoes past inspection staff while water nozzles provide final washing.
Provides an operator station for adding ingredients where a filling machine is unsuitable for the task.
Provides an accessible station for checking products within the production line.
Holds and mixes tomato juice or other liquid food products to maintain consistency and balance feed to downstream equipment.
Stores and soaks ingredients during raw-material preparation.
Washes raw materials with water circulation and blower aeration to loosen dust and dirt before further processing.
Further reduces tomato pieces after primary cutting to support transfer through preheating and refining equipment.
Receives tomatoes and loosens soil and debris through soaking, water movement and aeration.
Provides an operator station for cleaning cooked tuna, with product transfer and waste handling coordinated along the table.
Separates skin, seeds and fibre from preheated tomato material.
Separates leaves, stems and soil from the water used in tomato receiving and washing.
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