Onion processing equipment

Crop guide · Onion preprocessing

Start with the retained product

Specify whole dry bulbs, whole peeled onions, rings or diced ingredients before selecting equipment. Sormac documents dedicated onion peeling with manual positioning and separate cutting/peeling sections. That differs from a general abrasive potato peeler and from handling green spring onions.

Compare washing, trimming or peeling, cutting, sorting, dewatering and packaging below. Attributed manufacturer images explain equipment roles. General family references require the actual crop configuration and a representative trial.

Choose the finished-product route

Agree pre-cleaning, trimming, cutting and final-wash order for the incoming material and intended use. These routes are specification aids, not universal process settings.

Washing: choose the wash point for the finished product

KRONEN GEWA 3800 ECO

General water-handling reference. Use only for the selected onion wet route, with supplier-confirmed retention, loading, outfeed and water management. It is not a measured crop-cleaning result.

The Sormac onion page distinguishes peeling and prepared-product handling. Whole dry bulbs do not automatically enter a water wash. For peeled or cut onions, confirm water management, product retention and discharge with the supplier; the pictured washer is a family reference.

Include water filling and management, draining, rinse arrangements and cleaning access in the quotation. No chemical dose, microbial reduction or ready-to-eat result is established by a machine image or application list.

Trimming: compare dedicated orientation and peeling

Sormac USM-H100

Dedicated onion feeding, orientation and peeling reference. Confirm the actual bulb range, top/tail cuts, air supply, skin waste and inspection requirements.

USM-H100 provides a dedicated onion reference. Its film shows manual placement on carriers before processing. Confirm bulb size, shape, top/tail cuts, skin removal and touch-up. Include air supply, peel extraction and cleaning access; do not adopt claimed output as your result.

Cutting: specify rings separately from dices

KRONEN GS 10-2

Feed and cutting-assembly detail for explanation. Confirm actual onion support and tooling. Operation and service must follow supplier guarding and isolation procedures.

KRONEN KUJ-V

A fine-cutting family for prepared inputs. Specify onion input fit, tools and desired pieces. This is not proof of whole rings, paste texture or any downstream preservation process.

Prepared onions need the correct inlet support and knife arrangement for rings, segments, strips or dices. The KRONEN dicer is a fine-cut family reference, not an intact-ring guarantee. Check detached layers, fines and accepted geometry after transfer.

Sorting: inspect bulbs, peeled onions and cuts at distinct points

Herbort Inspection Belt 85

Manual inspection reference: compare product presentation, visibility, good-product collection and rejects. It does not establish automatic grading or internal-defect detection.

Set input size and visible defects, then remaining skin, root plate, trim loss and cut quality. A manual table supports inspection; it does not establish detection of every internal defect or an optical grading result.

Dewatering: avoid treating dry bulbs and wet cuts alike

KRONEN KS-100 PLUS

General removable-basket reference for a supplier-confirmed wet route. Compare actual onion retention, damage and free water. Dry bulbs or dry pneumatic peeling may bypass this duty.

Dry whole onions need the specified dry handling route. Washed peeled or cut onions need configured drainage or a demonstrated dewatering method. Trial free water, layer breakage and useful-product retention; the general basket image is not an onion setting.

Agree the free-water and damage assessment after a realistic hold, then check the next transfer and doser. Surface-water removal differs from thermal drying, cooking and sterilisation.

Packaging: define the pack and whole-bulb support

KRONEN FLEX L

Compare the actual onion feeder, doser, pack and seal clearance. Whole products, bunches and pastes can need different equipment; the image does not establish every feeding or MAP option.

Skin-on bulbs, peeled whole onions and diced ingredients impose different doser and film requirements. A general vertical bagger is a reference for suitable loose-product configurations. Mesh packs, trays and gas systems need separate proposals and trials.

If MAP is proposed, obtain the exact gas-handling hardware, film, seals and distribution brief. A general bagger does not establish a gas recipe, shelf life or every optional configuration.

Watch manual onion positioning and the processing path

The USM-H100 film makes onion orientation and carrier feeding visible. Compare labour, bulb support, trim loss and peel collection with your specification. It is external manufacturer footage, not a Food Machinery IQ acceptance trial.

Watch on YouTube ↗ · 3:22

Sormac - Vegetable processing equipment · Official manufacturer footage

• Around 0:02: An onion and loose skin are visible at the blue conveyor transfer.
• Around 0:59: An operator positions individual onions in carriers before the enclosed processing area.

Current manufacturer links and source identity were checked. Confirm the offered version and configuration separately from historical demonstration footage. Original English watch notes provide a text alternative; no full transcript is reproduced. Playback is on YouTube. No crop capacity, yield, cleaning, damage or shelf-life guarantee is inferred from the film.

Prepare a onion equipment trial brief

1. Bring representative input: variety, maturity, size, incoming condition and seasonal variation.
2. Show accepted and rejected samples: retained skin, leaf, stem, head or cut form, useful rework and finished pack.
3. Record useful output: trim/peel loss, damage, fines, missed defects, free water and rejected packs.
4. Test interfaces: product supports, drops, screens, drainage, dose control, stops and restart.
5. Confirm supplied configuration: safe access, guards, tooling, water circuits, utilities, cleaning and training.

Prepare an equipment trial and quotation brief

Questions before choosing onion equipment

Continue comparing processing routes

• All fruit and vegetable processing routes
• Produce washing and preparation equipment
• Food packaging equipment