The market of technology for fruit & vegetable processors is a very heterogeneous one: for the processors of frozen vegetable products, the capacity is usually higher, making reliability and 24/7 availability of servicing and spare parts a huge priority. But they all want to achieve high quality and yield, while keeping the production costs as low as possible.
By Dan Orehov
There is a stringent need on the market for frozen fruit and vegetables equipment to find the perfect balance between quality and capacity. Since the freezing capacity keeps improving, so should the lines’ performance, therefore, producers of such equipment help frozen vegetable processors by optimizing their production time and minimizing the amount of wear parts in order to reduce the risk of downtime of the machine. In a sector where the yearly revenues all depend on a limited amount of production time, the customers depend on the reliability and quality that our cutting machines offer without making any compromises in capacity and yield.
The production of ready-to-eat, packaged fresh products such as cut fresh-cut salads has increased in the last couple of years. A trend which has come up more recently is the production of packaged, fresh fruit salad. Consumers of these products are private households supplied by retail as well as large customers such as cafeterias, hospitals and restaurants. Also, schools offer apple wedges during school breaks for example. However, the processed fruit have a shorter shelf-life than fruit which are not cut, since they are much more sensitive to microbial attacks. And the crucial quality criterion for fresh-cut products from the view of consumer safety is the microbial harmlessness.
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