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The descriptions and specifications of the various machines illustrated in the following pages have been furnished by courtesy of the manufacturers, Anderson-Barngrover Manufacturing Co., of San Jose, California, and all references of a personal character in these descriptions apply to them.
The writer has had personal experience with most of the machines illustrated in this work and does not hesitate to recommend them to canners of fruits and vegetables.
CLING PEACH PITTER
With double the present production of cling peaches in prospect in the near future, and with a shortage of labor to properly handle the present output, peach pitting has become one of the canners' real problems that we have been trying for some time to work out, and which we now believe we have solved.
IMPORTANT NOVEL FEATURE-One of the principal novelties in our pitter is in the feeding device, and the happy thought which occurred to our Mr. Thompson some months ago that the pit of the fruit should be placed and held in a pre-determined position regardless of the shape of the fruit, has proven to be of great importance.
HOW IT WORKS OUT.-In operation, the fruit is placed on impaling devices presenting vertical and horizontal cutting edges so designed that when the fruit is pressed on these devices in the line of its crease, it will be partly severed allowing the pit to contact with the cutting edges of these devices, thus holding it in perfect alignment.
As the fruit thus held travels toward the splitting saw, it is picked up by spring controlled grasping means which are at the moment locked against side movement, which insures the cutting of the fruit through the center of the pit. and on the exact line at which it was placed on the feeding device. PLACING AND TRIMMING THE FRUIT.-The easiest way to place a peach on the feeder accurately is stem end up, and with the fruit thus placed and firmly held, an opportunity is offered of trimming the sharp point from the opposite end by a device placed on the feeder.
ANOTHER IMPORTANT DISCOVERY.-We have found it of great advantage that during the pitting operation the curved knife should enter at, and travel away from, the stem end of the fruit, thus leaving that part of the peach which is so often broken down by hand work, untouched, and in its original shape.
We also find that by pressing the fruit on the impaling means stem end up until the pit contacts on two sides that it is positioned with such accuracy that it becomes a simple matter to keep it in timed relation with the halving and pitting means so the pitting knife will always enter at the desired point, and this accounts in a large measure for the uniform work we are able to do on ungraded or irregular-shaped fruit.
CAPACITY. One point at which machines heretofore offered for this purpose have fallen down was lack of capacity. We find that our machine will pit at least one hundred peaches a minute, or practically a ton an hour, requiring three to four people to feed it, so we have a practical device from that standpoint.
Our machine was completed too late to try out on anything but cold-storage fruit in 1923, and we were not able to demonstrate it to all our customers. However, a number of canners did see it work, and from their expressions, we feel sure it is a success.
The machine will be re-designed at once, some refinements added, and a number built to be tried out on the earliest fruit next season (1924). We will be in a position to build the machine in quantity as soon as we are warranted in doing so by its preference in actual cannery service.
This type of Scalder is very popular and preferred by many for its compactness and simplicity. The fruit is carried through the machine by a spiral } perforated drum, revolving at a moderate speed and at the same time having a ,large capacity. The solution in the tank is heated both by closed and open coils. In connecting the steam to this machine, a pipe should be run to the closed coil, and the boiler pressure allowed to stand on this coil, a bleeder pipe being run from the closed coil to the open perforated coil. Where a temperature controller is used (which we recommend), it should be connected to the pipe between the closed and open coil, and the temperature regulated by the amount of steam allowed to travel through the closed coil. In this way, the solution can be heated, and the temperature controlled with little liability of its boiling over.
STANDARD EQUIPMENT: 1′′ steam inlet; 1" globe valve between closed and open coils; 2" iron gate valve in drain; diameter at top of filling funnel 12"; tank made of #14 steel.