(3)Product Handling Whole fruit is washed and inspected before peeling, quartering and de-seeding; the latter will most probably be done manually. The best type of belt for the latter processes is a stainless Sandvik-type conveyor rather than a rubber belt, for reasons of hygiene The quartered fruit is then cut into small segments or dice by a Model Dicer set for 6 by 6 by 6mm cubes upwards to 13mm After drying and conditioning the material is inspected, screened and (4)Drying Stove dryers are normally used with an inlet temperature of 88"C for l hour, reducing to Cin the second and final stages. End moisture should be% Raw moisture 92-94% Peaches (1)Flow Sheet Primary Processing Feed to Line Grading Washing Dewatering Pitting/Halving urIng Secondary Processing ashing Sulphuring rad(3) Product Handling Whole fruit is washed and inspected before peeling, quartering and de-seeding; the latter will most probably be done manually. Thebest type of belt for the latter processes is a stainless Sandvik-type conveyor rather than a rubber belt, for reasons of hygiene. The quartered fruit is then cut into small segments or dice by a Model C dicer set for 6 by 6 by 6mm cubes upwards to 13mm After drying and conditioning the material is inspected, screened and packed. (4) Drying Stove dryers are normally used with an inlet temperature of 88°C for 1 hour, reducing to 65°C in the second and final stages. End moisture should be 6%. Raw moisture 92-94%. Peaches (1) Flow Sheet Primary Processing Feed to Line I Grading I Washing I Dewatering I Pitting/Halving I Sulphuring I Drying I Sweating Secondary Processing Inspection I Washing I Sulphuring I Grading I80