Industrial Cherry Pitting Machine
The CHP-001 cherry pitting machine removes pits from fresh, frozen, or brined cherries at 1,000-5,000 cherries per hour.
Feature
- CHP-101 Compact — 1,000 cherries/h: Single-station. Artisanal jam makers, farm-shop producers.
- CHP-001 Standard — 2,500 cherries/h: 3-station carousel. Mid-scale preserves plants. <5% split rate.
- CHP-201 Industrial — 5,000 cherries/h: 6-station rotary carousel with vacuum positioning. <5% split, 99% pit removal.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Cherry Pitting Machine. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The CHP-001 cherry pitting machine removes pits from fresh, frozen, or brined cherries at 1,000-5,000 cherries per hour. Precision punch-needle mechanism handles sour and sweet cherries (10-30 mm diameter) without splitting the fruit — perfect for preserves, dried cherries, frozen cherries, and bakery fillings.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| CHP-101 Compact | 1,000 cherries/h | Single-station. Artisanal jam makers, farm-shop producers. |
| CHP-001 Standard | 2,500 cherries/h | 3-station carousel. Mid-scale preserves plants. <5% split rate. |
| CHP-201 Industrial | 5,000 cherries/h | 6-station rotary carousel with vacuum positioning. <5% split, 99% pit removal. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Jam and canning plants, dried-fruit processors, frozen fruit lines, and bakery filling producers pit apricots, peaches, plums, cherries, mangoes, and olives on this machine family. For the full fresh-produce range, see the fruit and vegetable processing hub.
FAQ
Three configurations cover 1,000 to 5,000 cherries per hour. The compact single-station unit suits artisanal jam makers and farm shops at 1,000 per hour. The standard three-station carousel runs 2,500, and the industrial six-station rotary carousel with vacuum positioning reaches 5,000 with a split rate under 5%. Cherries from 10 to 30 mm diameter feed without change parts.
Thaw first. Cherries brought to around 0 degrees C pit cleanly, but fully frozen fruit shatters under the punch and yields fragments rather than whole fruit. Plan thawing time into the schedule for frozen-stock campaigns. Brined maraschino-style cherries also run well, and the calcium firming agent in the brine actually improves pitting consistency.
Splitting almost always means needle pressure is set too high for the fruit. Sour cherries are softer and want around 0.2 MPa, while sweet cherries hold at 0.3 to 0.4 MPa. Stems are the second cause: they clog the punch head and force the fruit, so destem mechanically or by hand before feeding. Recalibrate pressure when switching varieties.
A full hose-down takes about five minutes. The punch head and carousel detach without tools for a deeper clean, which matters when switching between conventional and brined lots or between varieties. Separated pits drop below the carousel into a stainless tray while pitted cherries exit through a separate chute, so both streams stay clean during washdown.
Gravity does the separation. Pits fall below the carousel into a stainless tray that one operator empties on a round, and pitted cherries leave through a dedicated chute sized for tray or bulk collection. The discharge heights can be matched to your downstream packing table. For preserves and bakery filling lines, the machine feeds directly into kettles or mixers.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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