VEGETABLE AND FRUIT DEHYDRATION 



33 



Some operators prefer a type of trimming belt which permits a defi- 

 nite check on the work of each trimmer. This may be accomplished 

 by having the feed belt move forward intermittently, each trimmer 

 handling all the material on a definite section of the belt. In another 

 type the operator opens a gate from a central feed line and puts the 

 trimmed vegetables through a counter chute. The trimmings in all 



Figure 16. — Trimming carrots in preparation for dehydration. 



these cases may either be carried away on a belt or put into a recep- 

 tacle provided for each trimmer so that individual trimming losses 

 can be determined. 



In planning the trimming belt it is preferable to allow about 3 

 feet of space for each worker. It is possible to operate with only 

 30 inches with some crowding, but it is not desirable to plan on this 

 basis. The larger allowance makes possible the addition of extra 

 workers if needed. 



Preparation labor varies considerably for different vegetables. 



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