The new Mango Peeler-de-Cheeker peels and pits 20 mangos/minute. That's half it's big brother, the Mango Peeler-de-Cheeker 40's capacity. As its name indicates, that machine processes 40 mangos/minute. But, these large quantities aren't always needed. It's only the large mango processes that require this kind of capacity. There are plenty of businesses that can make do with only half that.
Hans Keijzer is ZTI's director. This Dutch company builds these machines. He says, "When we brought the Mango Peeler-de-Cheeker 40 (MPDC40 ) onto the market, there was immediate global interest. We exhibited the machine at the Fruit Logistica in Berlin. The rush was enormous. We gave continuous demonstrations to stand visitors for three days. And they reacted enthusiastically to the impressive machine. The processing method was completely new."
"The mangos fly through the machine as they are peeled and stoned length-wise. It's vital and unique that the fruit is carried along by its pit. So, the flesh remains intact. And seeing the machine at work still pleases me. It remains an amazing sight. Nevertheless, we were also fairly quickly asked whether the MPDC40 couldn't be made a bit smaller. The 40 is a huge machine that processes enormous amounts of mangos. A company that peels fewer mangos obviously doesn't want the machine to stand still half the time, taking up space."
"Clients often approach us for product-specific machines for the fruit-processing industry. One of our specialties is, particularly, fragile fruit. For example, we recently developed machines for cutting kiwi slices and watermelon slices and cubes. There was a steady demand for a smaller version of the MPDC40. ZTI's engineers were commissioned to develop a smaller, more economical machine. It's based on the MPDC40's processing method. That machine's now ready and can be seen working here," explains Keijzer.
‘We're delighted that it's now running in our workshop. The design has changed quite a bit. For instance, there are fewer protective covers. That makes it easier to clean and maintain the machine. It's footprint's also been reduced. But the unique, top-to-tail, peeling method has remained the same. As has moving the fruit by gripping the stone."
"The small version's yield results are also very good. There's little fruit loss. That's because the machine peels with peelers that follow the fruit's outline. Stoning with the bowl-shaped oscillating knives ensures that the fruit isn't damaged either. The machine can also cut the mango close to the pit," concludes Hans.