Name the point where the quantity is measured
Capacity can refer to whole fruit received, prepared material entering a pulper or thermal system, or finished product leaving the line. These are different measurements because preparation and processing create side streams and may change the product flow. State both the quantity and time basis, then name the material and measurement point. This prevents an input requirement from being mistaken for a finished-output promise.
Use the actual operating schedule
A daily target alone does not describe the rate needed at each stage. Include the available working hours, receiving pattern, batch preparation, product changes and cleaning periods. Buffer tanks can help connect discontinuous and continuous duties, but their useful volume must follow those operating cycles. The downstream treatment and filling demand should be considered together with the upstream material supply.
Provide product properties alongside the rate
A flow requirement needs the physical properties of the material being handled. For prepared puree or juice, include viscosity, particles, temperature and known upstream history. For whole fruit, describe cultivar, maturity, firmness and expected variation. Screens and transfer arrangements must match these conditions. A nominal rating from a different feed is not enough to establish the required kiwifruit duty.
Write a requirement that can be checked
For example, distinguish a requested mass of incoming whole fruit per hour from the same quantity of prepared puree per hour. A requirement may name a unit such as kg/h or t/h, but should not assume a yield that has not been agreed. Include the target product and package so that proposed equipment duties, material observations and acceptance methods can be discussed on the same basis.