Equipment working principle:

As the upper cup continues to move downward, all the internal tissues of the citrus are pressed into the filter tube, leaving only the peel. When the upper cup reaches the lowest position, the upper and lower cups are fully engaged, the upper knife engages with the lower knife, and another round peel is cut at the top of the peel to form a round hole, and the chopped round peel is pressed into the lower knife. The remaining peel is squeezed by the lower cup claw and enters the abdominal cavity of the upper cup; it is squeezed into a ring shape by the upper cup claw and finally pressed into the upper cup cap. The peel is cut into sections by the slicer in the upper cup cap, and then thrown out from the opening of the upper cup cap with the help of the extremely fast rising action of the upper cup assembly. The peel cut into thin filaments and the oil slurry containing orange oil are discharged around the lower cup. The oil slurry can be reprocessed to recover the peel oil.

Main features of equipment:

Cup pressing, high juice yield, low bitterness of first juice, taste well, high quality;

Four-channel processing, preliminary separation of juice, peel, pomace and orange oil, one step on processing;

Automatic cleaning system interface, built-in multi-angle spray head, easy to clean, high degree of automation;

Fault automatic shutdown, air pressure monitoring, sound and light alarm, field and control room two-way control, improve safety;

Full electrical configuration, variable frequency speed regulation, manual deceleration in no or less fruit, no need to stop machine;

Beautiful appearance, streamlined design, compact structure, small footprint, space saving;

Main Technical Parameter: