Chestnuts

The first phase of chestnut processing is cleaning and calibration. After calibration, the product passes to the peeler.
Peeling can take place through ovens for blanching the peel and the inner film, or by steam, where a multi-blade engraving machine makes a series of
cuts on the peel, the product through a blanching screw and a hair separator belt is cleaned of the peel and film. internal. The end of the line will
consist of a manual sorting belt and a tank in water for rinsing with an extraction elevator. The outgoing chestnuts will be peeled.

At this point, the chestnuts are candied and glazed.
The candied chestnuts are obtained with the classic traditional method in tubs full of syrup for candying.
The modularity of the tanks is suitable to satisfy every flow rate requirement. For the syrup you need preparation, distribution and concentration groups.
To obtain the glaze for the production of marron glacé, the product, after candying, is passed on conveyor belts and covered with glaze. Finally,
after passing through the glazing tunnels, it is ready for packaging.