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2025-07-24
The following is a systematic guide to selecting mango deep processing equipment, with comprehensive technical parameters and production demand analysis:
I. Key points for selecting pre-treatment equipment
Cleaning and sorting system
Preferably choose a three-stage cleaning combination (bubble cleaning + brush cleaning + high-pressure spraying), the cleaning efficiency must reach 2-5 tons/hour, and be equipped with a photoelectric fruit inspection machine to remove defective fruits (accuracy ≥95%)
The conveying equipment must be made of 304 stainless steel, with a slope of ≤15° to prevent fruit damage
Peeling and core removal module
The double-channel pulping machine should have the function of core-meat separation (pulping rate ≥90%), and the dicer must support 3-15mm thickness adjustment
Small production lines can test manual core removal artifacts, but industrial-grade equipment requires automatic equipment (processing capacity ≥1t/h)
II. Core processing equipment configuration
Four-effect evaporator, energy consumption is 40% lower than single-effect, concentrated juice (65°Brix)
UHT sterilization system, 135℃/4s instant sterilization, aseptic Filling products
III. Selection of extended equipment for deep processing
Drying system
The heat pump drying room (7 horsepower) is suitable for large-scale production, with a temperature control gradient of 50-70℃ and an energy consumption of ≤7 kWh/hour
Vacuum freeze-drying equipment retains nutrients better, but the cost is higher
Packaging module
The 6000 bottles/h isobaric filling line needs to be combined with nitrogen replacement technology
Automatic weighing machine (error ±1g) + metal detector is recommended for dried mango packaging
IV. Selection considerations
Modular design: The equipment should be compatible with the production of multiple categories such as dried mango, juice, and jam
Energy efficiency ratio: Compare the energy consumption difference between heat pump drying and traditional drying machines (energy saving 30%-50%)
Compliance: Confirm that the equipment meets FDA/CE certification and is made of food-grade 304 stainless steel
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