2026-04-09Views：
There are still many processes for vegetable processing, and compressed gas is needed in many places. We can look at the process.
According to the basic production process of dehydrated vegetables and the characteristics of vegetable varieties, it is generally divided into leaf vegetable dehydration pretreatment production line and root vegetable dehydration pretreatment production line. Its equipment includes: manual pretreatment conveyor; Sorting machine; Soaking and cleaning machine; Mesh belt (belt) conveying (lifting) machine; Vortex bubbling cleaning machine; High pressure spraying machine; Tank soaking sterilizer; Vibrating drainer; Centrifugal dehydrator; Vegetable cutter; Spiral (net chain) blanching machine; Sugar mixing machine; Turnover car; Feeding pickling car; And box car, etc.
Clean vegetable processing line, prefabricated vegetable production equipment:
select & rarr; Wash (peel) & rarr; Cut & rarr; Blanch & rarr; Cool & rarr; Air Drying & rarr; Packaging
1. Wool roller cleaning machine
it is suitable for cleaning melons and vegetables, such as potato, onion, lotus root and yam, with brush embedded. According to the turnover and impact of the brush, the effect of removing silt and skin can be achieved.
2. Vegetable washing machine
it is suitable for cleaning leafy vegetables and their easily damaged ingredients, such as Chinese cabbage, broccoli, small green vegetables and Chinese cabbage. The cleaning is carried out by the bottom bubble and the previous sprinkling action. The bubble rolls left and right, and the pressure sprays vegetables and fruits, thus removing sludge and achieving the actual cleaning effect.
3. Multi-head meat slicer
it can be mainly applied to the processing of vegetables and fruits. It can be cut into shreds and slices. It has various functions and stable operation. It is the best choice for many food processing plants.
4. Blanching machine: suitable for cleaning, blanching and removing green vegetables. The ambient temperature is adjustable at 60-95 degrees, which can effectively prevent the phenomenon of excessive cooking of vegetables and fruits at too high a temperature.
5. Cooling pool: After cleaning and blanching, the temperature of the food materials is too high to be directly packaged and sealed. It can be put into the cooling pool to quickly cool the food.
6. Air dryer:
after the refrigeration, the surface water must be removed, and the air dryer can have the effect of filtering water and drying.
7. Vacuum packaging machine: after drying, vegetables, fruits and meat can be vacuum packed for storage and transportation.
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