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.
Weight Approx
C8 complete 7892 kg Peeling section 1814 kg Steamer valve 2268 kg Washer 1360 kg Coring section 2450 kg
From the washing section, the peeled pears are flumed or conveyed to a shuffle-feeding device that meters them into the aligner. The aligner gently drops the fruit, 8 at a time, onto the coring section conveyor. Each flight has 8 plastic cups which are formed to accept the fruit in a stem-down position. An orifice is provided at the bottom of each cup for refuse removal. The cops are in an open position as the fruit is fed into them. Upon receipt of the fruit, the cups automatically adjust to the fruit size and close sufficiently to cradle it, thus placing the fruit in proper alignment for coring and stemming operations. Two operators, one on either side of the aligner conveyor, are sufficient to orient any fruit that may be off center. The conveyor operates continuously at the rate of 50 flights per minute, giving a total through-put of 400 pears a minute. Indexing with the travel of the flight conveyor is a coring/stemming section. As each flight enters this section, stemming tubes enter the inverted pears at the butt end and discharge the stems through the orifices of the plastic cups. At a subsequent station, in this same section, the pears are automatically measured for length by the coring assembly after which, the core is removed by a live knife that self-adjusts for the depth of the core. The calyx cut is made simultaneously and the refuse is flushed out of the fruit by a water spray. The flight then travels to the slicing section where the fruit may be halved, quartered or sliced by means of overhead knives. In a cocktail operation, the fruit is generally left whole. Most processors provide for final trimming and inspection after the coring section.
Capacity
400 fruits/minute
Slicing Knife Assembly
Utility - Requirements Electrical
kW 19 HP 26 Volt 380 Hz 50 Lye 3,78÷8 l/h 50% NaOH-H2O Steam 314 kg/h - 6÷8 bar Air 30÷60 l/min. - 6÷8 bar Water 38÷45 l/min. - 4 bar
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With a local presence on six continents, JBT can quickly provide our customers and partners in the food processing industry with the know-how, service, and support needed to succeed in today’s competitive marketplace.
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at JBT
www.jbtcorporation.com
Or for specific product lines:
www.jbtcitrus.com www.jbtfruit.com www.jbttomato.com www.jbttuna.com
Asia Pacific
John Bean Technologies (Shanghai) Co., Ltd. Room 1908, Hongwell International Plaza, 1600 West Zhongshan Rd., Xuhui District, Shanghai 200235, China Phone: +86.21.3339.1588 Fax: +86.21.3339.1599 infoasia-jbtfoodtech@jbtc.com
Part of the technology presented in this brochure may be patented. JBT, whose policy is to continuously improve its products, reserves the right to discontinue or change specifications, models or design without notice and without incurring obligation.
Europe
John Bean Technologies SpA Via Mantova 63/A 43122 Parma Italy Phone: +39.0521.908.411 Fax: +39.0521.460.897 sales.parma@jbtc.com
North America
John Bean Technologies Corporation 400 Fairway Avenue Lakeland, FL 33801 USA Phone: +1.863.683.5411 Fax: +1.863.680.3672 citrus.info@jbtc.com
John Bean Technologies (Thailand) Ltd. No. 159/26 Serm-Mit Tower Room no. 1602-3 Sukhumvit 21 Road Klongtoey Nua Sub-district, Wattana District Bangkok 10110 Thailand Phone: +66.2.257.4000 Fax: +66.2.261.4099 infoasia-jbtfoodtech@jbtc.com
John Bean Technologies NV Breedstraat 3 9100 Sint-Niklaas Belgium Phone: +32.3.780.1211 Fax: +32.3.777.7955 fpsd.info@jbtc.com
John Bean Technologies Corporation 2300 Industrial Avenue Madera CA 93639 USA Phone: +1.559.661.3200 Fax: +1.559.661.3156 madera.fpsd@jbtc.com
South Africa
John Bean Technologies (Pty) Ltd. Koper Street Brackenfell Cape Town, South Africa 7560 Phone: +27.21.982.1130 Fax: +27.21.982.1136 capetown.parts@jbtc.com
John Bean Technologies Spain, S.L.U. Autovia A-2, km 34,400 28805 Alcalá de Henares Madrid, Spain Phone: +34.91.304.0045 Fax: +34.91.327.5003 foodtech.spain@jbtc.com
South America
John Bean Technologies Máq. e Equip. Ind. Ltda. Av. Eng Camilo Dinucci 4605 14808-900 Araraquara, São Paulo Brazil Phone: +55.16.3301.2000 Fax: +55.16.3301.2144 latinamerica.info@jbtc.com
Latin America
JBT de México S de RL de CV Camino Real a San Andrés Cholula No. 2612 Col. San Bernardino Tlaxcalancingo 72820 San Andrés Cholula, Puebla México Phone: +52.222.329.4902 Fax: +52.222.329.4903 citrus.info@jbtc.com
621-EN - May 2015
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