The fruits are heated, stoned, mixed with pectolytic enzymes, boiled after the necessary reaction time and separated when hot in the decanter into pomace and juice.

The decanter can also be used for making juice from fresh plums. The fruits are directly juiced after they have been crushed and after the stones have been removed. A high-performance separator is then used for polishing the juice to bottling quality.

In order to make cherry juice, the fruits are first washed and then crushed, and are then immediately separated into pomace and juice by means of a decanter. If a decanter is used for juicing the cherries, it is not necessary for the cherry stones to be removed beforehand. Tannin or cyanogen compounds are not extracted in the decanter itself. A brief dwell period may have to be used under certain circumstances.

In addition to the two types of stone fruit mentioned above, peaches, apricots, sloes or Cornell cherries can be juiced with the same success. The necessary process technology must be modified accordingly.