Commercial Mixed Vegetable Salad Production Line Leaf Vegetable Washing Packing Machine

• Customization: Available
• After-sales Service: Oversea Service
• Warranty: 12 Months
• Model NO.: JCX-1
• Type: Washer
• Voltage: 380V
• Power: Complete Processing
• Customized: Customized
• Application: Root/Leaf Vegetables
• Function: Washing, Sorting, Cleaning, Cutting
• Raw Material: SUS304
• MOQ: 1 Set
• Feature: Multi-Functional
• Transport Package: Wooden Case
• Specification: 500kg - 5000kg/h
• Trademark: ANTLER
• Origin: China
• Production Capacity: 500sets/Year
• Package Size: 1500.00cm * 220.00cm * 185.00cm
• Package Gross Weight: 400.000kg

Product Description

Product Description

Clean vegetable refers to fresh cut vegetables, disinfection, semi-treatment or lightly processed vegetables, vacuum packaging in a sterile environment into a fresh state of the product. It is characterized by vegetables that can be cooked directly by consumers without further processing or proper washing after purchase.

 

Vegetable processing process:

The production process of the clean vegetable production line: picking and conveying (removing the unusable part) → cutting machine → lifting machine → one mixed flow cleaning → vibration drain → two mixed flow jet cleaning → two vibration drain → rotating pickup truck → drying → sorting platform → packaging

*Raw material	Root / leaf vegetables
*Processing	Washing/peeling/sorting/cutting etc.
*Capacity	500-5000kg/h
*Material Type	Food grade stainless steel 304
*Packaging type	Poly pouch or others
*Dimension	according to different capacity and equipment list

 

Pretreatment of raw materials:

Pretreatment of raw materials: mostly cooling treatment. The characteristics of vegetables are full of water, high respiratory activity, fast decay is not easy to preserve, and the characteristics of the fastest deterioration after harvesting. This requires the use of natural or mechanical methods according to the characteristics of raw materials, to reduce the temperature of postharvest vegetables to a suitable low temperature range in a short time and maintain this low temperature.

Cleaning/cutting
The purpose of cleaning is to reduce the risk factors of vegetables, such as dust, dirt, microorganisms, residual pesticides, etc. Before cleaning and processing, water containing citric acid of 100 ~ 200mg/L can be used for cleaning to extend the freshness. Well, sodium hypochlorite can be used to inhibit Browning and the number of pathogenic bacteria. Requirements for cutting: The size is appropriate, which should be conducive to preservation and meet dietary needs, and the knife for cutting vegetables should be sharp to improve the standardization of cutting.
 

 

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