The most important process after almond cracking is the separating almond kernel from its cracked shell. The pneumatic separation of almond cracked shells from it kernels was experimentally investigated in this wok. The influence of air velocity, mixture feed rates, distance between mixture inlet and kernels outlet, angle of mixture supply into tunnel and repeat times of operation on separation efficiency was studied. Experimental measurement indicated that the separation efficiency decreased with increasing feed rate, angle of mixture supply into tunnel and distance between mixture inlet and kernels outlet. The 7.5m.s-1 was suitable air velocity value for separation kernels from cracked shell. For this air velocity separation efficiency obtained 68.4% and separation error determined 0%. By increasing repeated times the separation efficiency growth. The result of these experiments indicated that 6 times repeated operation was suitable for separating process. Mixture of kernels outlet analysis and revealed that doesn’t do will separation of shells by 20-30mm length, and about 50% of this shells observed on kernels outlet.