Engineering guide / avocado line equipment list
Avocado processing line equipment list
Use this list to define scope before comparing quotations. A line is a sequence of duties and interfaces, not a shopping list of machines.
01
Front end: receiving, inspection and washing
Whole-fruit lines need a controlled receiving point, an inspection conveyor, a washer and usually an elevator. Define fruit size, crate or bin delivery, reject routes and the water/drainage strategy. A prepared-flesh line may start later and needs a receiving and inspection area instead.
| Line area | Typical modules | Key interface |
|---|---|---|
| Front end | Receiving, inspection, washer, elevator | Fruit condition and water/drainage |
| Preparation | Peeler/pitter, flesh inspection, pulper | Accepted-flesh definition |
| Texture | Finisher or cutter/masher | Particle or smoothness specification |
| Recipe | Mixer, pump, holding tank | Viscosity, particles, batch size |
| Packaging | Filler, sealer, checkweigher | Pack and preservation route |
| Hygiene | CIP, manual cleaning stations | Circuit map and validation |
02
Preparation: peeling, pitting and flesh recovery
This is the quality gate. Specify the preparation method, accepted-flesh definition, skin and stone streams, and the inspection point. Decide whether the machines are separate or combined. Include safe tool access and cleaning in the scope.
03
Texture: finishing or cutting
Smooth puree needs a finishing stage with a sample-based texture target. Chunky guacamole needs controlled cutting or gentle mashing and no fine finishing. The two paths should be physically or procedurally separated if the line makes both.
04
Recipe and transfer: mixing, pumping and holding
Define useful batch volume, agitator type, ingredient addition, pump duty, pipe route and maximum hold time. A holding tank is a buffer, not a capacity fix. Match the pump and valves to viscosity and particle size.
05
Packaging and preservation
Choose the filler and package with the preservation route. Define where filling, treatment, cooling or freezing happens and who releases the batch. Add CIP and manual cleaning for the equipment that cannot be cleaned in place.
Use this guide
Turn it into a project brief.
Share the product, input and target output. We will use the same definitions in the equipment discussion.
