Dates should rest after washing and dewatering before they are packed, but the length of that rest is not one number. It depends on surface moisture at the dewatering exit, the variety, air movement and whether fumigation was applied. Below is how the discharge and rest stage is arranged in a date line and what to check before the fruit goes to packing.
01
Why does the fruit need to rest before packing?
The washing stage adds moisture to the fruit on purpose: the jacuzzi cleans with air bubbles and also wets the product. A dewatering shaker then removes surface water, but a dry-looking surface does not mean the moisture inside and on the fruit has balanced. A pack closed too early can sweat, and sweating brings sticking and mould risk. The rest period gives the moisture time to even out.
02
How does the flow run from washing to packing?
- 01Washing and wetting in the Universal Washing Machine (Jacuzzi)
- 02Surface water removal on the fan-assisted dewatering shaker
- 03Resting in crates in an area with air circulation
- 04Visual and hand check of surface dryness and fruit condition
- 05Release of fruit that passes the check to the box filling and packing station
The fan-assisted model is the one on our date washing line, and the fan-assisted dewatering shaker machine page describes it. A fan removes surface water faster than a model without one, and the difference is measured with your product at commissioning. In other words, the waiting time starts with the machine's own result: the drier the fruit leaves the shaker, the less it has to rest.
03
What decides the waiting time?
| Factor | How it affects the wait |
|---|---|
| Variety and fruit size | Thicker flesh balances moisture more slowly |
| Moisture leaving the washer | Fruit that leaves wet rests longer |
| Temperature and air movement | Good airflow dries the surface sooner |
| Crate filling and stacking | Tight stacking reduces airflow and lengthens the wait |
| Whether fumigation was applied | Gas measurement and aeration are waited for separately |
We do not give an outside figure, because the figure comes out differently in each plant. The factors are assessed per facility, and the wait is tied to a written control point in the plant's own quality plan. After a few trials a table by variety and season can be built.
04
What changes if the dates were fumigated?
If product goes into a fumigation chamber for storage, the order changes: treatment ends, the chamber and product are aerated, gas concentration is measured with a suitable instrument, and only after safety is confirmed does the product move to packing. The measurement decides here, not the hour. Which gas was used and which limit applies come from the licensed applicator and the regulation in force.
05
What is checked during the rest?
- 01No water droplets or wet gloss left on the fruit
- 02The fruit is not sticking together
- 03No water collecting at the bottom of the crate
- 04No sour smell or sign of mould
- 05No crushed or split fruit flesh
These checks protect against two mistakes. Too short a rest gives sweating and sticking in the pack. Too long a rest hardens the surface, creates dust and wastes floor space and labour. The right point is when the checklist comes out clean several times in a row. Crates arranged first in, first out let each crate finish its own rest, so freshly washed fruit never overtakes older fruit.
06
Where does the resting area go in the line design?
The resting area is often a gap forgotten at the project stage. A cleanable floor area where crates can be stacked and get air keeps the washed product from clogging the packing line. A date processing line from us is designed for 1 to 3 tonnes per hour, and product-contact surfaces are AISI 304 stainless steel, or AISI 316 depending on the process. The line is designed to meet CE conformity requirements.
Record each batch: the time the crate went to rest, who checked it and the result. Over the months this shows the variety and season effect on its own and gives your buyers a quality record.
Next step: send us the date variety you process, the condition of the fruit leaving the wash and your packing line, and we will define the resting area and layout together through the quote page.
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