01 / Product & process
Begin with the downstream application
A food manufacturer may need a smooth spread base, a blendable puree or an ingredient for a formulated product. Describe the use, reference consistency, measurement temperature and any limits on retained fibre or fragments. Avoid sizing a finisher from the word “smooth” alone.
02 / Product & process
Choose the preparation boundary
A whole-fruit line includes washing and skin/stone separation before inspection of the flesh. A line using purchased flesh starts later and has different receiving, traceability and cold-chain needs. Keep these two layouts separate when comparing capital cost and staffing.
03 / Product & process
Select finishing and transfer together
Finishing changes the product structure. Check the chosen screen or working arrangement with the actual flesh, then measure viscosity and temperature for pump selection. Evaluate pipe length, elevation, valves and downstream pressure alongside flow rate.
04 / Product & process
Agree an ingredient acceptance basis
Use samples from after finishing, after mixing and at the receiving point. Specify texture, product temperature and the mass boundary used for throughput. Include cleaning access, package handling and any preservation responsibility so that the proposed equipment scope is clear.