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Pickled gherkins were enjoyed as early as the third century B.C.

in ancient Mesopotamia, from where their use as a popular condiment spread. Pickled gherkins in jars became a commercial product in France as early as the 1820's, where they were known by the name cornichons. Cabinplant can supply complete lines for the processing of gherkins in glass jars, cans and barrels. The capacity for 720 ml glass jars ranges between 50 and 200 per minute. Filling into glass jars using the Cabinplant specially developed rotor filler provides high-speed filling with individual handling of each glass jar, thus preventing contamination by glass splinters in case of breakage. A typical processing line consists of the following: Reception of raw material and emptying into a bulk feeder either by hand or by means of a container tipper Washing and cleaning/recycling of washing water Manual inspection to reject inferior product and foreign matters Size grading and storage in containers. Filling into glass jars: Emptying of washed and graded gherkins into a bulk feeder by means of a container or barrel tipper Blanching to obtain soft gherkins, which are easy to fill (optional) Filling into glasses by means of vibration. Spices can be added during filling Manual topping-up of gherkins to ensure automatic capping of the glass jars Addition of brine (vinegar) Buffer conveyor Capping Pasteurizing of filled glass jars to secure long shelf life Drying of glasses to enable labelling and packing into carton boxes Vacuum detection of leaks Labelling and packing into carton boxes. Packing in barrels: Emptying of washed and graded gherkins into bulk feeder Elevation to weighing system Filling into barrels by means of a batch weighing system Brine filling Closing of barrels Conveyance of barrels by roller conveyors and cardan conveyors

stems. etc. Cabinplant can provide complete lines for processing of green beans (round.g. in a flotation washer (continuous belt) or a flotation washer (flume). whilst remaining uncompromising on quality and taste. e. colour and nutrients Scanning to remove beans with spots as well as other foreign matters Freezing Sorting Weighing. Our experience includes solutions for all steps of the processing: Reception of beans Infeed to cleaning line. where big clusters of beans are removed Separation of light foreign matters?. green beans experience an increased consumption due to the general focus on health and nutrition. However. into bags .Together with multiple other vegetables. such as leaves and sticks Washing to remove sand. if required Accumulation to control infeed to blancher Integrated blanching and cooling to maintain taste. convenience also induces consumers to choose processed solutions. filling and packing. flat) for capacities between 2 and 15t/h. depending on capacity Draining and cleaning of washing water prior to recycling De-clustering Snipping Removal of unsnipped beans Cutting. stones.

such as pods.Peas are one of the vegetables where consumers are increasingly switching from fresh or canned to frozen. Draining and cleaning of washing water and removal of incomplete peas Accumulation to control infeed to blancher Integrated blanching and cooling to maintain taste. bags . stones. Washing to remove sand. etc.g. At the same time consumers are not prepared to compromise on taste and quality. which puts heavy demands on the processed pea manufacturers. etc. stems. leaves. colour and nutrients Scanning to remove peas with spots as well as other foreign matters Freezing Grading in different sizes Weighing. Our experience includes solutions for all steps of the processing of podded raw material: Reception of podded peas Removal of light foreign matters. filling and packing into e. Cabinplant can provide complete lines for the processing of green IQF peas for capacities between 2 and 30 t/h.

colour and vitamins in the product after freezing Draining of water Scanning of roots by a colour sorter or laser scanner Freezing Grading. Many of them form a nutritious and inexpensive part of the diet. bags. and in recent years their industrial processing has become more widespread.Root vegetables cover a number of different products including potato. . A typical processing line consists of: Reception of raw material Stone trap for removal of stones to avoid damage to peeling machines and slicing/dicing machines Washing of raw material to avoid dirt in the peelers. carrot. to improve the peeling result and to reduce machine wear Peeling by steam peelers or abrasive peelers De-skinning Washing of peeled roots and recirculation of water to reduce water consumption Manual inspection to reject roots with spots.g. the roots are packed in bulk and stored in cold storage until they are ready for packing into catering packaging or retail packaging. 10 t/h. beet root. celery root and parsnip. e. etc. typically into 3 sizes Weighing and packing. In most cases. Slicing or dicing to improve blanching performance Sliver removal to reject small pieces and to improve quality of the finished product Accumulation to improve infeed to the blancher Blanching and cooling to maintain taste. Cabinplant can provide complete lines for the processing of IQF root vegetables with capacities ranging from 1 to approx.

as expressed by the cartoon figure Popeye. Cabinplant can provide complete solutions for the processing of spinach and molokhia. second stage Infeed to blancher and draining of water. . A typical line consists of the following: Accumulation and infeed of raw material Separation of leaves to create a better product flow to the line. 400 g by means of a screw dosing pump and piston fillers Sealing of bags Metal detection Freezing and packing into master cartons An alternative to the homogenized product is IQF leaves: After blanching.Although the superhuman strength related to spinach consumption. 12 t/h. Capacities range from 1 to approx. gentle and efficient processing is essential. The water is recirculated. Leaves are conveyed to freezer and distributed on freezer belt. In order to preserve this. Weighing to create even infeed to the line Removal of loose and dry sand to reduce stress on the washing system Manual inspection to remove large foreign elements Washing. the water is drained off using a centrifuge. first stage. is no doubt exaggerated. to remove most of the dirt Draining of washing water to prevent it from being mixed with the more clean washing water in the second stage washing Washing. this delicate vegetable does for sure have a high nutritional value. Weighing by batch weighing or multihead weighing and packing into bags. Blanching Dewatering Homogenizing of product and packing into bags of approx. The infeed conveyor is equipped with a rotating rake. The leaves are separated during freezing to prevent formation of large lumps.