Model 720,620,520,570 citrus juice extractor
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Model 720, 620, 520, 570 CITRUS JUICE EXTRACTOR The Brown Models 720, 620, 520 and 570 Extractors are commercial citrus juice extractors capable of delivering a superior quality citrus juice at extremely high production rates. These extractors can be equipped with components to accommodate oranges, grapefruit, lemons, limes, tangerines and other citrus variants in several size ranges from 2” to 6”. Throughput range depending on size of up to 750 fruit per minute. The extractor is manufactured using all stainless steel construction and FDA approved rubber and plastic parts. This insures the highest degree of sanitation for a food processing machine, as well as providing an extremely long service life. A built-in CIP system utilizing patented rotary wash nozzles insures complete internal clean-up. Juice cell sacs recovered from these Brown juice extractors are recognized as superior in quality with a larger average particle size and higher percentage of floating cells which give juice products the often desired “pulpy” mouth feel. There is an increasing demand for Brown Extractor quality pulp. This family of Brown extractors is typically installed in lines of 8 to 14 machines of which several are configured to accommodate each fruit size. Each size extractor tolerates some overlap of fruit sizes making efficient use of all the extractors on each processing line. Each line generally processes from 40 to 72 tons of citrus fruit per hour. Brown International Corporation, LLC 333 Avenue M NW Winter Haven, FL 33881

Brown extractors are designed to extract juice, cell sacs, seeds, and some of the membranes from the peel by a combined pressing and wiping action. This gentle method leaves a sound extracted peel half, which is not crushed or mangled. Reamed juice from a Brown extractor has greater whole cell sac retention and very little bitter tasting oils and peel extracts. Reamed juice is free of all Albedo and Flavedo. A significant advantage of the reaming method is that numerous undesirable components inherent in the peel are not liberated into the juice. The degree of juice extraction is determined...