Almond Machinery

This fully automated almond processing line covers the entire workflow-from raw fruit handling and shell-kernel separation to kernel refining and the deep processing of various finished product specifications. It integrates three core pre-processing machines-a green hull peeler, an almond sheller, and a wet-process almond peeler-along with precision processing equipment such as almond slicers and choppers. Below, I will describe the line's core machinery.

No.	Name	Pictures	raw materials	Final product	Description	Quantity(Set)
1	Green Almond peeling machine				Power:3 kW Capacity:1000kg/h Rotating speed:2800r/min weight:55kg Size:1000*1000*800mm	1
2	Classifier				Model：HAV-700 Voltage：380/220v Power：1.5(kw) Capacity：500~600kg/h Size：2300X700X1350(mm) Weight：240(kg)	1
3	almond and pistachio peeling machine				Model:HAS-500 Voltage:380/220v Power:1.5(kw) Capacity:500~600kg/h Size:1900X800X1250(mm) Weight:260(kg)	1
4	Shell and kernel separator				Model:HAV-800 Voltage:380/220v Power:2.2(kw) Capacity：500-600kg/h Size:2500X750X1500(mm)	1
5	Nut and Bean wet Peeling Machine				Model SFQPJ----100 Power 0.75kw/380v or 1.1KW/220v Peeling rate 92%----95% Capacity 100----150kg/h Broken rate 2----3％ Size 1180×720×1100mm	1
6	Almond slice machine				Model: HDQP-600 Size:700*1250*900mm Slicing thickness:0.3-2mm Working speed:600r/min Weight :220kg Power :1.5kw Capacity: 500~600kg/h	1
7	Almond Slivering machine				Model; WSQT-200 Size; 1.3 * 0.75 * 1.3M Weight ;160kg Power; 0.75kw Capacity ;100kg/h	1

① Green Hulling Machine – stripping the outer pulp
We start with fresh almonds right off the tree, still wrapped in that thick greenish pulp. This machine uses soft rubber rollers that turn at a moderate speed-they rub and squeeze the pulp off without ever touching the hard shell inside. It's a gentle action, but it gets the job done. Out the other end, the waste pulp goes one way, and the clean in‑shell almonds go the other. A vacuum line immediately pulls them over to the next machine for cracking.

② Almond Sheller – cracking and then sorting
This is where the shells come off. The machine cracks the almonds first-using rotating rollers or impact hammers-and then it sorts the cracked material by size right after. That makes more sense than sorting before cracking, because the kernels come out in different sizes anyway. Each size fraction then goes to a separate channel for shell‑kernel separation later on. The goal is simple: crack the shell, keep the kernel whole.

③ Buffer hopper – a holding point between steps
This isn't really a processing machine-it's just a storage bin sitting between the sheller and the skin remover. Why have it? Because the upstream and downstream machines don't always run at the exact same speed. If the sheller hiccups, the peeler doesn't run dry; if the peeler stops for a quick clean, the sheller doesn't have to shut down. It smooths out the flow.

④ Wet peeler – taking off the red skin
Now we have clean kernels, but they still have that thin reddish‑brown skin. We soak them in hot water or steam them first to soften it up. Then the machine rubs them gently with brush or rubber rollers, and water flushes the loosened skin away. What comes out are pure white kernels-no bitterness, no skin-ready to eat or process further.

⑤ Elevator with a diverter – splitting the stream
From the peeler, the white kernels go up a bucket elevator to a diverter chute at the top. A simple gate or baffle lets you send the kernels either to the slicer, the chopper, or both. You can adjust the split ratio depending on how much sliced versus chopped product you need that day.

⑥ Slicer – thin, even slices
The slicer has a high‑speed disc with sharp blades. The whole kernels drop in, get flung against the disc, and come out as thin slices. You can adjust the thickness from about half a millimetre to one millimetre-perfect for topping pastries or mixing into cereals. A vibrating screen at the outlet shakes off the fines and only keeps the full slices.

Here's a nut line that doesn't lock you into one raw material. It runs almonds, hazelnuts, peach kernels, palm kernels, and more. And it handles different incoming forms differently.

For fresh green-hulled nuts-like almonds or peach kernels straight from the orchard-the process starts with a hoist feeding them into a green-hull peeler. Soft rubber rollers rub the outer flesh off without damaging the pit inside. From there, the clean pits move to an adjustable sheller that cracks them open and sorts the output into multiple sizes in one pass. The intact kernels then sit in a buffer silo for a short moisture equalization, before heading into a wet peeler. Warm water and soft brushes take off the reddish-brown skin, leaving you with clean, white kernels.

For dry-shelled nuts-like hazelnuts or palm kernels-the line simply skips the green-hulling step and feeds them straight into the sheller.

After peeling, the white kernels go up a hoist to a three-way diverter, which splits the flow to slicers or choppers, depending on what you need. These units produce uniform slices or granules at whatever coarseness you set.

The whole system moves material automatically via vacuum lines and hoists. You only need one or two people to keep an eye on things. Switching between nut varieties? Just tweak a few machine settings-no major retooling.

This production line can also be paired with a wok and a jacketed kettle to produce caramel almonds-a popular snack. The line is fully customizable to your needs; please contact us if you are interested.

One line, from fresh fruit through hulling, shelling, skin removal, and final cutting to your specs.

You don't have to baby this line. Material moves through sealed pipes between machines-no dust, no spillage, no one hauling buckets across the floor. It stays clean enough to pass food inspections without extra work. The whole process is easy on the nuts: rubber rollers for hulling, a precise cracker, and a gentle wet rub for the skin. Nothing gets smashed, so you end up with more whole kernels per ton. And you're not locked into one way of running it. Want to just process in‑shell or skin‑on for bulk sale? Stop at the pre‑processing stage. Want finished white slices or granules? Run the full line. Same gear, different modes. The core prep section is standard; you can bolt on or leave off the finishing machines as your volume changes. A tiny workshop can start small, and a big plant can expand later without scrapping the main unit. What really makes the difference is the wet‑peeled white kernels-they come out bright and clean. Run them through the slicer or chopper, and they look premium. Export buyers pay extra for that, and your margin gets a nice bump without much extra cost.

Two Complete Processing Flows
Caramel Almond Processing Flow: Fresh green-husked almonds → Green husk removal machine → Shelling machine → Sorting machine (kernel separation) → Roasting/drying machine → Jacketed mixing kettle (sugar coating) → Finished caramel almonds
Pure Almond Machinery Processing Flow: Green-husked almond dehulling and sorting → Wet-process skin removal machine (removing the reddish-brown skin) → Diversified precision processing (slicing/strip cutting/chopping) → Finished premium almond products (slices, strips, and chopped pieces)