DEHYDRATION OF FRUITS AND VEGETABLES q 
rotating knives or cutting surfaces operated by hand or by power. 
In others the cutting surfaces are stationary and the product is forced 
against the blades. One of the most satisfactory types belongs to 
this class. In the center is a circular surface, having at the circum- 
ference a channel about 6 inches wide and 6 inches deep. In the 
bottom of this channel two gangs of 8 to 12 knives are placed dia- 
metrically opposite each other. The material to be sliced 1s fed upon 
the middle of the rotating surface, whence a device causes it to be 
carried outward to the channel, where it is forced over and through 
the knives by sloping arms. 
Special machines for cutting beans are made. By means of a 
vibrating hopper the beans are fed to a revolving drum with pockets 
that convey the material to the cutting knives. The cut beans are 
delivered to a screen where the short ends are sorted out. It is 
possible to buy machines cutting desired lengths. 
Fic. 2.—Hand-operated lye dipper and washing vat 
In the most satisfactory type of cubing machine the slices are cut, 
carried to a die, and forced through by means of a plunger. 
PITTING AND SEEDING 
Manufacturers find it desirable to pit or seed stone fruits, as pitted 
or seeded fruits dry more rapidly and sell more readily than those 
from which the pits or seeds are not removed. 
Satisfactory machines for pitting fresh cherries are on the market, 
one efforts are being made to develop good machines for other fresh 
ruits. 
The cherry pitter consists of a revolving drum containing numerous 
pockets, each of which has a hole in the bottom. The cherries are 
fed into these pockets, which are set in rows at regular intervals. 
As the drum revolves rows of synchronized plungers force the pits 
out through the holes in the pockets. Unless it is collected and uti- 
lized in some way, much juice is lost. 
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