From Fruit to Bottle: How Juice Production Lines Actually Work (Avoid Costly Bottlenecks)

Описание: 👉 Thinking about upgrading your juice or cider operation? https://www.juicingsystems.com
In this episode of Fresh Pressed Live, we walk through how a real juice production line works — from raw fruit all the way to the bottle.

This is not a sales demo.
It’s a systems-level breakdown for orchard owners, cideries, and juice producers who want to understand:

✅ How fruit intake, washing, grinding, and pressing actually connect
✅ Where bottlenecks really come from (and why “one faster machine” doesn’t fix them)
✅ How pasteurization, tanks, and filling affect shelf life and workflow
✅ Why layout, water usage, and sanitation matter as much as throughput

Remo (Founder & Technical Director at Juicing Systems) explains the real-world tradeoffs producers face when scaling — including labor, downtime, water, layout, and food safety considerations.

If you’re pressing apples for cider, producing bottled juice, or planning to scale beyond a small setup, this walkthrough will help you ask better questions before making expensive decisions.

This video is especially useful for:
• Orchard & agritourism operations scaling seasonal production
• Cider producers upgrading from rack & cloth or small presses
• Juice brands moving toward semi-industrial or industrial lines

Chapters:
00:00 – What does a full juice production line look like?
01:55 – How fruit intake and receiving create (or prevent) bottlenecks
07:10 – Do you really need sorting tables and washing systems?
12:40 – How fruit quality affects yield, safety, and shelf life
17:35 – How grinding and pressing actually work together
24:45 – What happens to juice after pressing?
30:15 – Pasteurization options and shelf-life tradeoffs
37:50 – Common layout mistakes that slow production
45:10 – How to think about throughput, labor, and ROI (without guessing)
58:55 – Opportunity cost: why efficiency matters more than machine price


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#agritourism