Clean vegetable processing equipment process

The process flow of the complete vegetable processing equipment is as follows:

(1) Grading selection—(2) Bubble cleaning—(3) Decontamination finishing machine—(4) Multi-function cutting machine—(5) Killing machine—(6) Cooling machine—(7) Draining air dryer—(8 Vacuum packaging machine

(1) Grading selection: Pick out the bad rotten debris of the clean vegetables. This must be done manually. Spinach, rape, leeks, cabbage, etc. are more troublesome because there are more parts to be removed. Some, like tomatoes, zucchini, cucumbers, etc. will be less, depending on the situation.

(2) Bubble cleaning machine: According to the vegetables to be cleaned, if it is leaf, it can be directly washed with a high-pressure bubble washing machine. If it is a vegetable of roots, it should be cleaned and peeled by a roller cleaning machine, then bubbled. After the machine is washed, it is directly transferred to the next step.

(3) Decontamination finishing machine: The washed vegetables enter the decontamination and finishing machine, and the washed vegetables are further sorted and sorted, so that the washed vegetables are regularly adjusted to the next step.

(4) Multi-function vegetable cutting machine: The prepared vegetables are cut into pieces, segments and filaments by using a vegetable cutter according to requirements.

(5) Killing machine: The cut vegetables are preserved, and the primary color, fragrance, taste, type and nutrients of the vegetables are not lost.

(6) Cooling machine: quickly turn the blanched vegetables into the cold water tank to cool down, and maintain the original taste of the vegetables.

(7) Drain air dryer: The cooled vegetables use a centrifugal dehydrator or a vibrating screen and a tumble dryer to remove excess water from the vegetables.

(8) Vacuum packaging machine: Depending on the type of vegetables, vacuum packaging or vacuum nitrogen filling packaging can be selected.

The packaged vegetables can be sold directly or into quick freezing.