Water jet boosts shelf-life and presentation

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Water jet boosts shelf-life and presentation
Len Wright Salads has eliminated the potential for fresh produce contamination and extended shelf-life by replacing the traditional circular blade method of 'top and tailing' celery with the latest Water Jet technology.

The move to a new system has also improved the product's appearance as traditional blades can start to blunt, which can cause bruising or leave unsightly strands on the portioned product.

Industry automation specialists Qusar Automation supplied the water-jet system based on a 40hp KMT water pump unit and using up to four static 0.15mm diameter nozzles. Celery product is passed under the nozzles on a conveyor system, which has the capacity to produce 120 units a minute.

The system has two modes of operation: either using two nozzles to 'top and tail' the individual celery sticks, or using all four nozzles to cut the celery into smaller portioned lengths.

Quasar's Bob Hinchcliffe says: "Working with Len Wright Salads enabled us to prove the concept and also enabled the customer to see first-hand the quality and consistency benefits that water jet brings to this application."

Contact: Quasar Automation

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