Mango Processing Line Guide: 5 Key Steps from Reception to Packing
Overview
Mango Processing Line Guide: 5 Key Steps from Reception to Packing supplied by FstSort Zhengzhou First Industry Co., Ltd. Listed under Fruit Vegetable Processing. Key published specifications: Method Key Parameters; Export Suitable Peel Impact; Inverted draining 10–30 min; Warm water rinse 45–50°C, 3–5 min. Contact the supplier through the RFQ form for pricing, lead time and full datasheets.
Technical specifications
| Method | Key Parameters |
|---|---|
| Export Suitable | Peel Impact |
| Inverted draining | 10–30 min |
| Warm water rinse | 45–50°C, 3–5 min |
| Lime water soak | 0.5–1%, 2–5 min |
| Not allowed (whitening) | High |
| Grading Accuracy | ±2g |
| Processing Capacity | 16,000 – 19,000 pcs/h |
| Number of Grades | Standard 12 exits (Customizable) |
| Power Supply | 380V, 50Hz, 3-Phase (Customizable) |
| Rated Power | Approx. 16.23kw - 25kw(depending on modules) |
| Dimensions (L×W) | Approx. 38.6m \times 1.5m(Customizable per drawing) |
| Mango Processing Line Guide | 5 Key Steps from Reception to Packing |
| Professional line approach | Use an |
| Côte d'Ivoire example | 48°C (Kent variety) |
| Important notes | USDA |
| Example | Côte d‘Ivoire |
| Step 3 – Cooling | Water vs. Air |
| Our waxer features | Adjustable flow & interval control |
| Our solution | Two‑lane electronic sorter |
