01 / Configuration
Assess the fruit before the machines
Record variety, size range, ripeness and defects from representative deliveries. These affect handling, peel adhesion, stone separation and accepted-flesh recovery. Whole-fruit input is a different capacity boundary from recovered flesh and packaged recipe.
02 / Configuration
Define the front-end operations
Specify reception, inspection, washing, fruit presentation, peeling or separation and final flesh inspection. Show where skin, stones and rejects leave the product path. Compare manual, assisted and mechanical preparation against the fruit available to the project.
03 / Configuration
Choose the texture branch
A smooth puree route uses a finishing stage to establish the target consistency. A chunky guacamole route uses cutting or gentle mashing and bypasses fine finishing. Both need recipe-appropriate mixing, transfer and packaging interfaces.
04 / Configuration
Coordinate the physical layout
Keep waste movement away from exposed prepared flesh. Allow for operators, cleaning access, drainage and service connections. Balance the preparation output with mixing and filling so that a larger front-end machine does not simply create a longer intermediate hold.
