Actions of preparation pistachio
this action was done by hand in the past, and the outer thin shell was flaying
from the inner thick shell. in this method, the inner shell remains whiter or
clearer. but it is not economical, because it spends plenty time.nowadays,
flaying is done by big anal small machines with different capacities and tonnages.
light pistachios and their shells with a machine called deaf jam which
works based on air pressure,separates from the others.
In locations with pistachio, Balls is told to pistachios which their
Shells have not been separated this action is done by a machine called Gvgyr.
The purpose of this section is separating the green and damaged
Pistachios that have alittle weight by a device called fluid.
E: taking moisture
Some of moisture in pistachio along with some water is taken.
Before entering pistachio to the drier section. the available trushes,
Unsuitable pistachios with different colours or pistachios without
Flaying are separated by workers. the above picture shows the line of preperation.