ALMONDS FOR VARIOUS FOOD PRODUCTS 19 
which operates on a suspended track. After remaining for several 
minutes in the hot water the basket is removed, carried along the 
track, and lowered into the cold-water tank (2). This chills the 
kernels and facilitates the removal of the skins. The kernels are 
then drained and dumped into the overhead hopper of the blancher 
(3) or into a floor hopper if the blancher is equipped with an elevator 
(fig. 2). Several makes of blanchers are on the market, all of which 
operate on the same principle, namely, that of passing the processed 
kernels between rubber rolls which squeeze off the loose skins. The 
capacity of these machines is- determined by the length of the rolls. 
One type of machine has two sets of rolls, one above the other, thus 
securing double capacity without increasing the floor space. 
In the process of blanching, some of the kernels are not entirely 
freed from the skins, and others are broken. This is due largely to 
the lack of uniformity of the kernels. The present available machin- 
ery does not operate satisfactorily on mixed sizes of kernels. Either 
the small ones escape blanching or the large ones are broken. It is 
important, therefore, that the kernels be graded as thoroughly as 
possible before being placed in the processing kettle. Even with the 
more uniform size the blanching will not be perfect, and it is probably 
safe to assume that at least 10 per cent will be either broken or im- 
perfectly blanched. Consequently, it is necessary to submit the nuts 
to careful hand picking as they come from the blancher. The picking 
table (4) is an arrangement whereby the kernels are moved along 
slowly on a wide belt, the pickers being seated at both sides of the 
table. All discolored or otherwise undesirable kernels are removed 
and the unblanched kernels are returned for a second passage through 
the blancher. As they leave the table the kernels may pass into one 
of two distinct lines, "the requirements of which are different, and a 
still further separation must be made. Those intended for salted 
almonds must be whole and uniform, while those which are to be 
ground, whether roasted or not, may include the off sizes, split 
kernels, and chips. This separation can be made either by means 
of rotary sieves, which will separate the uniform kernels, or by hand 
picking, with perhaps two parallel moving belts instead of one at the 
picking table, one leading to the salted-almond line and. the other to 
the ground-kernel products. 
The large whole kernels pass from the picking table to the oil 
roaster (5), where they are heated in a vegetable oil to the desired 
roasted sta^e. They are then drained and allowed to stand until the 
surface oil is entirely absorbed, after which they pass through the 
Salter (6). After salting, they are placed in glass containers. This 
can probably best be accomplished by hand, and for this purpose a 
filling table (7) is provided. The arrangement and installation of 
the roaster (5), the salter (6), and the filling table (7) may be carried 
out according to individual ideas, and all or most of the equipment 
can be devised and constructed by a competent mechanic. 
The filled glasses are then passed to the vacuum capping machine 
(8). This machine seals the glasses under vacuum and may be used 
for glasses of various sizes. Since it has a capacity of 1,500 containers 
per hour it is possible to utilize it in connection with both salted al- 
monds and almond butter. Should there be increased production, 
there is sufficient space for the installation of an additional machine 
adjoining the first one. 
