The quality of the product from the enoiseuse is greatly improved if the nuts are calibrated before breaking.
The greaser treats broken nuts. These must be broken down before enoisage. This eliminates a maximum of shells of the fruits to be treated.
Then the fruits to be peeled are introduced from above. The system shells them continuously.
The shelling is adjustable depending on the result obtained (too much husked = too many whole kernels broken / not enough husked = more kernels with shells wedged in).
The broken fruit shells are then separated by adjustable ventilation.
Kernels are always in contact with food materials.
The frame of the enoiseuse and its robust components allow an intensive use. It is easy to maintain and spare parts are easily available.
This huller fully respects the integrity of the kernels. It allows the highest possible yield in whole kernels depending on the variety of sizes.