Calibrating and Packing

Grading and packing with optical calibrator

The cherry processing phase in YAKA is operated by an optic calibrator of cutting-edge technology.

After receiving cherries from the growers where the traceability process starts, the fruits go through a shock-cooling process in the hydrocooler.

Following, cherries are transferred to the calibrator by LOTS where all the processing takes place. Each individual fruit is scanned and photographed 35 times, up to 75% of its surface. After the cherries are separated according to size, colour and defect level, they end up to 14 different lines where the final screening control is made by our educated staff.

The technological innovation of the calibrator is the ability to detect even the internal defect of the fruit by using infrared.

 

Equipment

The cherry processing phase in YAKA is operated by an optic calibrator of cutting-edge technology.


After receiving cherries from the growers where the traceability process starts, the fruits go through a shock-cooling process in the hydrocooler.


Following, cherries are transferred to the calibrator by LOTS where all the processing takes place. Each individual fruit is scanned and photographed 35 times, up to 75% of its surface. After the cherries are separated according to size, colour and defect level, they end up to 14 different lines where the final screening control is made by our educated staff.


The technological innovation of the calibrator is the ability to detect even the internal defect of the fruit by using infrared.