Nut Processing Equipment
Which technology do you need?
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us! Contact us
Tell us about your production challenge
Precleaning technology is vital nut processing equipment
Harvested tree nuts bring plenty of contaminants into the plant. Before processing them, ensure that the nuts are free from surface pathogens and foreign objects.
Separate the nuts from hollow shells, stems, and other materials using screens of different mesh dimensions. A series of sorters will then calibrate the valuable nuts into equal sizes. Subject the nuts to high-pressure air blowers to rid them of debris and small particle residues.
Add moisture to protect nuts from breakage during processing
Drying the nuts makes them easier to crack. Heating the cleaned lots in a cabinet dryer hardens the shells and facilitates hulling.
But reduced water content makes the meat more brittle and could decrease yield at the end of the processing line. An effective technique is moistening the nuts to soften them and applying gentle heating to harden the shells. The processed nuts can be dried thoroughly after the hulling step is performed.
Accurate hulling is a tough nut to crack
The hulling operation is a delicate step during processing. Nut cracking machinery risks damaging the kernels, leading to wastage or poor quality.
Nut varieties, from peanuts to walnuts, have different shell structures that require specific equipment configurations. The cracking process is performed in two steps. Pre-awning technology first applies gentle pressure to weaken the shell before a second line completes the cracking. Empty hulls are blown into a collection bin and separated from the nuts.
Blanche the nuts to prepare them for peeling
Nuts can be peeled, mainly for further processing, like hazelnuts for chocolate spreads or almonds for marzipan.
Blanche the kernels to relax the skins. Blanching technology subjects the processed nuts to scalding water for a brief period before submerging them in cold water. Finally, pass the nuts through the revolving rolls of a peeler to skin them.
Neutralize enzymes to prolong the shelf life of nuts
Enzymes in the nuts protect them from insect attacks, but they slow down digestion when consumed by humans. Moreover, these proteins accelerate the chemical breakdown of the kernels. Inactivate the enzymes to extend the shelf life of nuts and promote good digestion.
Soaking the lot in water breaks down the phytic acid content and neutralizes the enzymes. This process also helps release nutrients producing higher-quality nuts, especially if you’re packaging raw nuts.
Try alternative coatings to mix up the flavors
Coat the nuts to give them a surprising final taste. Place the roasted nuts in a coating machine where a rotating drum agitates the individual kernels as the sprayer sprinkles the coating ingredient on them.
Everybody knows the salted peanut and the sugar-coated pecans. But alternative coating ingredients create new complex flavors, such as coconut-coated cashews or caramel-coated walnuts.
Use frying technology to produce oil roasted nuts
Nut snacks owe their popularity to their texture. Roasting boosts the crunchiness and crispiness of nuts.
There are two ways of nut roasting: dry roast and oil roast. The first method involves placing the processed nuts in a cooking cabinet or roaster without additives. Oil roasting is usually performed in a fryer, immersing nuts in oils at high temperatures as they absorb the fats.
Let's talk about your project!
