Starting from the assumption that the farmer has chosen the best crops and has provided them in the most eco-sustainable way in order to obtain a raw material free of elements harmful to humans and an exaltation of flavors, colors and organoleptic properties, also a single wrong step in the process could nullify any previous effort.
It should also be borne in mind that the reduction of stress suffered during mechanical harvesting and transport to the processing plant in the shortest possible time increases the total quality level and allows for a product that approaches or achieves excellence.
To obtain an excellent final product and the goal of each transformation, to do this it is necessary to control and optimize all the production phases.
The industrial transformation process of agricultural products into juices and sauces can be schematically divided into three phases: preliminary, product and processing specification, packaging.
The preliminary phase consists in the receipt of the raw material, its qualitative evaluation, weighing, unloading operations, sending to the lines, washing and sorting; receiving the packaging materials and ingredients and sending them to the packaging lines.
The core phase varies for each individual product and for the required final result and starts after the washing and sorting operation.
The final phase concerns the packaging in the desired shape (drums, cardboard, glass, etc.), labeling of the containers used and their storage pending sale.
And it is precisely the core phase which, as a rule, is the one on which our machinery has the greatest impact and whose process is often completely reinterpreted.
