nng Conditioning Inspection (2)Varieties Anaheim Long Green Chili (Californian) Jalapeno (Mexican) Floral Gem Grande Yellow/ Red (Californian) Birds Eye Red(miniature-13-19mm long)(Africa-Papua) (3)Product Handling Only fully mature pods are picked at time of harvesting. They are brought to the plant in bulk or tote field boxes and fed into a feed hopper They are washed through a flood washer or washing reel, inspected on a conveyor belt and fed toa] cutter for cutting into 25mm slices. Birds Eye small red chillies are dried whole, usually in the sun, or they can be artificially dried The cut or whole peppers are fed into the dryer for low temperature drying, conditioning, aspiration, inspection and packing Dried chilli peppers may be ground down for chilli powder but for this purpose they must be dried to 3-4 percent (4)Drying Conveyor or Stove Dryer according to scale. 6 hour cycle for slices-10-12 hour for whole Temperatures (input)through zones: 71765762C onditioning:49°-50℃ Moisture down to 6-7% for sliced chillies. 4% for whole (small) Raw Moisture=80% Overall ratio: 6: 1 Drying Ratio= 5: 1 CELERIAC (1)Flow Sheet Feed to Line Dry cleaning Destoner-Washer Steam PeelingDrying I Conditioning I Inspection I Packing (2) Varieties Anaheim Long Green Chili (Californian) Jalapeno Green (Mexican) Floral Gem Grande Yellow /Red (Californian) Birds Eye Red (miniature - 13-19mm long) (Africa - Papua). (3) Product Handling Only fully mature pods are picked at time of harvesting. They are brought to the plant in bulk or tote field boxes and fed into a feed hopper. They are washed through a flood washer or washing reel, inspected on a conveyor belt and fed toa J type cutter for cutting into 25mm slices. Birds Eye small red chillies are dried whole, usually in the sun, or they can be artificially dried. The cut or whole peppers are fed into the dryer for low temperature drying, conditioning, aspiration, inspection and packing. Dried chilli peppers may be ground down for chilli powder but for this purpose they must be dried to 3-4 percent. (4) Drying Conveyor or Stove Dryer according to scale. 6 hour cycle for slices - 10-12 hour for whole. Temperatures (input) through zones: 71 "/65"/62 "C Conditioning: 49 "-50 "C Moisture down to 6-7% for sliced chillies. Raw Moisture = 80% CELERIAC (1) Flow Sheet 4% for whole (small) Overall ratio: 6:l Drying Ratio = 5:l Feed to Line I Dry cleaning I Destoner-Washer I Steam Peeling I I37