Apple and pear processing

Washing and sorting

Apples and pears are received in the Bertuzzi washer InoxAll where, by immersion in the water and thanks to a Jet System, the surface of the fruits is washed. Fruits are then rinsed by a shower of fresh water on the elevator that takes the fruits to the subsequent sorting operations.

In order to guarantee the best quality of the final products, rotten and unripe fruits must be discarded. Bertuzzi universal sorting line Selinox allows to efficiently inspect the fruits, by making them slowly rotate on a roller belt conveyor under the sight of the operators.

Fruit chopping

The first step for the production of juice and puree is to chop the fresh apples and pears into suitable granulometry for the production of juice and/or puree. Bertuzzi produce Chopper with different capacities and optionals to match the characteristics of the fruit to be processed.

Juice extraction

The chopped product is transferred to the belt press. In some applications the chopped product is pre-heated by means of a tube-in-tube heat exchanger or a tubular cooker and enzymized.

Juice clarification

For high quality clarified apple juice, depending upon application, clarification can be performed either by Vacuum Filter or by Ultrafiltration. Both system are designed to reach a very low degree of turbidity, preserving the organoleptic properties (colour, taste, aroma, etc.) of fresh apple.

Puree extraction

For high quality puree production (both single strength and concentrated) Bertuzzi is proud of its highly versatile refiner and turbo extractor TurboMax.

The machine is supplied with inverter to adjust the rotation speed for the different applications and may be equipped to operate under inert gas blanket to protect the product against oxidation. The same machine is the basis of Bertuzzi cold peeling system.

Juice/puree concentration

Optionally, juice and puree can be concentrated. The rising film plate evaporator model Flashterm is specifically designed for the treatment of clear or low viscosity juices, while the forced circulation evaporator model Frumaco is designed for puree concentration.
Both evaporators can be equipped with an Aroma Recovery Unit.

Juice/puree sterilization and filling

Juices and purees, concentrated or natural single strenght, can be sterilizied or pasteurized depending by the specific request of the application. Puree, natural or concentrated, is sterilized by a tube-in-tube heat exchanger while clear juice, natural or concentrated, by a plate heat exchanger.

Once sterilized the product can be filled in aseptic bag in drums or in box thanks to Bertuzzi Aseptic Fillers.

Jam and fruit bases

Beside juice and puree, apples and pears can be processed also for producing jam and fruit bases for yogurt, bakery and ice creams.
Jam production Fruit bases for yogurt and bakery

Cleaning of the plant

All Bertuzzi lines are designed according to the international food grade requirements and to be fully cleanable by exploiting integrated cleaning procedures and systems or centralized and fully automatic CIP system. The Bertuzzi CipMatic is specifically designed to guarantee a perfect and efficent CIP of the fruit processing plants.