From fresh-cut to jams, from dehydrated fruit to preserves: complete lines to make the most out of your fruit business
MORRONE FOOD TECH (M.F.T. srl) designs and manufactures complete fruit processing lines, namely:
• FRESH-CUT: sorting, peeling, cutting, coring/pitting, treatment, packing of apples, pears, kiwis, pineapples, melons, mangoes, peaches, nectarines, persimmons, prickly pears.
• DEHYDRATED FRUIT: sorting, peeling, coring/pitting, cutting, treatment, dehydrating, packing of apples, pears, plums, apricots, peaches, nectarines, figs, persimmons, oranges, quinces.
• JAMS & MARMALADES: sorting, peeling, pitting, pulp extraction, coking, filling, capping, pasteurization, labeling for jams & marmalades of apples, pears, citrus, cherries, plums, apricots, peaches, figs, prickly pears.
• FRUIT IN SYRUP AND FRUIT PRESERVES: sorting, peeling, coring/pitting, cutting, treatment, blanching, filling, capping, pasteurization, labeling for preserves of apples, pears, peaches, cherries, pineapples.
• CANDIED FRUIT: sorting, peeling, coring/pitting, pre-cooking, candying, drying, icing of cherries, pears, citrus skin, chestnuts.
• LIMONCELLO: sorting, peeling, infusion, bottling, capping, labeling.
• JUICES, PULP & PUREES: sorting, pressing, extraction, refining/filtration, concentration, bottling/drum filling, capping, pasteurization/sterilization, labeling for juices/pulp/purees of oranges, pineapples, apples, mangoes, peaches, apricots, pears.
• “SOLID PACK”: sorting, peeling, coring, cutting, blanching, filling, capping, pasteurization, labeling for apple “solid pack”.
• PREPARATION OF FRUIT FOR FREEZING: sorting, peeling, coring/pitting, cutting, enzyme deactivation of apples, peaches, cherries, apricots, kiwis, plums, berries, chestnuts.
Besides the FRUIT PROCESSING M.F.T. has also developed the VEGETABLE PROCESSING range including complete lines for:
• TOMATO PROCESSING: for producing peeled tomatoes, tomato passata, chopped tomatoes, tomato juice, tomato paste, ketchup, ready-sauces
• VEGETABLE PRESERVES, OIL AND VINEGAR PRESERVES.
• BEAN PRESERVES.
• PREPARATION OF VEGETABLES FOR FREEZING.
• DEHYDRATED AND GRILLED VEGETABLES.
