JBT C8P User Manual

Pear Preparation System

Mod. C8P

Typical Installation

Purpose

The JBT C8 Pear Preparation System is designed to peel, stem, seed
cell and optionally slice pears, in a high speed, continuous operation.
The System can be used interchangeably for canned cocktail and
sliced pears.

Benefits/Features

Low Operating Costs - result from the substantial reduction or
complete elimination of the need to pre-size the pears. Self adjusting
flights and coring knives used in this System handle practically all
sizes of pears, at random, with maximum yields.
Only two attendants are required to check fruit alignment, thereby
saving most of the feed labor required with hand-fed knife peelers.

Maximum Yield - is achieved by caustic peeling, by which means
only the skin is removed from the fruit. This technique eliminates
the peeling away of the flesh, which is a characteristic of live knife
techniques. Precise, self adjusting coring knives also contribute to
maximum yield.

High Quality - results from the fact that only the skins are removed,
leaving the shape of the fruit in its natural contour. The coring knives
also remove unsightly and tough textured stem fibres and seeds.

Construction/Operation

The C8 P System consists of four (4) components as follows:

• Caustic Applicator

• Transol* Steam Valve

• Peel Remover / Washer

• Coring Section which includes aligning, coring, seed-celling, and
slicing.

In operation, pears of uniform ripeness are conveyed to the machine’s
feed station where they are shuffle-fed into a caustic applicator. The
fruit remains in the caustic solution for a predetermined time which is
variable. The holding period density and temperature of the solution
are according to required peeling conditions. Emerging from the
solution, the fruit is transferred to an elevator which carries it into a
high pressure steam valve (Transol *). The steam pressure is easily
adjusted by setting indicating controller.

Upon completion of this steam exposure cycle, the fruit is discharged
to a rotary rubber cord washer that removes the loosened skins from
the fruit.
The washer employs an internal spiral which moves the fruit gently
through the drum as it rotates. The walls of the drum are constructed
of molded rubber cords spaced at 1” (25.4 mm) centers.

The softened peel is removed from the fruit by the combined action of
rubbing against the rubber cords and other pears. Approximately 95%
of the peel is removed in the first half of the washer and drops through
the rubber cords to a chute where it can be collected and removed as
a solid waste. In the second half of the washer 10-12 gpm (38-45 l/
min.) of water is used to rinse any remaining lye from the surface of
the fruit. This water is kept completely separate from the solid waste
material.

CORING HEADS remove cores and stems from pears held stem down
in individual cups. Seed celling and slicing steps follow.