Fresh preparation
Fresh garlic clove line
Split, peel, wash, color-sort and pack fresh garlic cloves at 1,000 to 2,000 kg/h of whole garlic.
- 1,000–2,000 kg/hCapacity
- GarlicMaterial
- Fresh clovesFinished product
Process flow
Splitting
Separate bulbs into individual cloves.
Peeling
Remove skins with dry or wet peeling.
Washing
Rinse cloves and remove residual skin.
Color sorting
Optical sorting removes discolored or defective cloves.
Packing
Weigh and pack fresh cloves for retail or export.
| Material | Whole garlic bulbs |
|---|---|
| Capacity | 1,000–2,000 kg/h |
| Finished product | Fresh peeled garlic cloves |
What to prepare
- Garlic variety, bulb size and skin condition
- Peeling method preference and acceptable damage
- Pack format and shelf-life requirement
- Water and waste handling for skins
Fresh garlic processing combines dry or wet splitting, peeling, washing and optical color sorting so the packed cloves are clean, intact and free of discolored pieces.
Engineering and process considerations
- Splitting and peeling method is chosen from bulb size and skin condition to protect clove integrity.
- Optical color sorting removes discolored or defective cloves before packing.
- Skin and waste handling is planned so peel does not re-contaminate clean cloves.
- A rinse stage after peeling sets the clean, drained condition for packing.
Standard configuration
| Reference capacity | 1,000–2,000 kg/h |
|---|---|
| Power supply | 380 V / 50 Hz, three phase (60 Hz / 440 V available) |
| Food-contact material | Stainless steel SS304 (SS316 available for high-chloride duty) |
| Control | PLC with touch screen and overload protection |
| Warranty | 12 months on main components |
Compliance and hygienic design
| Food-contact material | SS304 standard; SS316 optional for high-chloride or acid duty |
|---|---|
| Surface finish | Ra ≤ 0.8 µm hygienic finish available on food-contact surfaces |
| Hygienic design | EHEDG / 3-A design principles; cleanability per EN 1672-2 |
| Food-contact compliance | FDA 21 CFR and EU 1935/2004 / 10/2011 declarations available |
| Certification | CE marking and destination-specific certificates on request |
| Food safety support | Design supports HACCP, ISO 22000, FSMA and BRC programs |
Process reference
The ranges below are industry reference values used for initial sizing; final settings are fixed by product trial and the acceptance criteria in the quotation.
| Separation | Bulb breaking and clove separation |
|---|---|
| Peeling | Dry or wet peeling followed by inspection |
| Sorting | Color and blemish sorting by vision |
| Product | Fresh peeled cloves packed chilled |
Line FAQ
Fresh garlic clove FAQ
Dry or wet peeling?
How accurate is color sorting?
Can it process other alliums?
How the line is balanced
Define the product basis
Crop, incoming condition and the finished condition you sell fix every downstream stage.
Balance each handoff
Each stage is sized so its output matches the next machine's feed, with no hidden bottleneck.
Fix utilities and layout
Water, drainage, power, heat and operator access are drawn together before the layout is frozen.
Verify on representative material
A product trial confirms washing, cutting, drying or freezing results before shipment.
Acceptance criteria
- Clove integrity after peeling
- Discolored clove removal rate
- Clean, drained clove condition before packing
- Skin and waste removal efficiency
Selection inputs
- Product and incoming condition
- Target output and operating schedule
- Utilities, water and available footprint
- Finished condition and downstream handoff
Garlic clove lines are most competitive when peeling damage is low and optical sorting removes discolored cloves at high accuracy.