Smooth avocado puree
Uniform texture; define the acceptable fibre, grit and seed-fragment limits.
Avocado processing equipment / Whole-line support
CIP & equipment cleaning
Design cleaning around fatty residues, exposed preparation surfaces and the ingredients in the finished recipe.
CIP & equipment cleaning
Soiled product-contact equipment and a defined changeover requirement. → Equipment released under the site’s verified cleaning and inspection procedure.
What this module does
- Starting material
- Soiled product-contact equipment and a defined changeover requirement.
- Product leaving this stage
- Equipment released under the site’s verified cleaning and inspection procedure.
Equipment arrangement
Combine appropriate clean-in-place circuits with manual or out-of-place cleaning of components that cannot be reliably cleaned in circuit.
Choose it for the actual duty
Selection essentials
- Circuit map, dead ends and drainability
- Fatty residue removal and material compatibility
- Recipe allergens and verification method
- Isolation of waste handling from prepared product
What to account for
CIP-ready construction does not mean every knife, belt, screen or seal cleans automatically.
Connect it to the process
Upstream. Downstream. One product target.
Guacamole & chunky avocado base
Defined particle range and retained fraction; specify both before selecting the cutter.
What to include in your enquiry
Describe the input, target output and production rate. Add a product sample, existing equipment details and the available services so that the proposed model, materials and interfaces can be specified.
Your next step
Discuss your cip & equipment cleaning duty.
Share your product, operating conditions and the upstream and downstream equipment. We can use those details to develop the supply scope.