Fruit processing range by mft

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.

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