Clean vegetable processing equipmentThe use of bubble shock wave principle can clean the surface of vegetables and fruits, improving work efficiency by more than 50%. Advanced water treatment systems are used to disinfect the cleaning water, effectively killing harmful bacteria and decomposing residual pesticides; This clean vegetable processing equipment is equipped with a vegetable separator, which effectively separates the cleaning material from the washed sediment. The small and medium-sized leafy vegetable cleaning equipment reduces the turbidity of the water, greatly improves the recycling rate of the cleaning water, and can save 80% of the cleaning water, saving manpower; Easy to operate, time-saving and labor-saving, low energy consumption, hygiene, safety, and high efficiency.

Clean vegetable processing equipmentMade of stainless steel, the mesh belt runs smoothly and has a long service life, meeting food hygiene requirements. The equipment is equipped with a bubble generation device to make the material roll and remove residual pesticides on the surface of the product. At the same time, an appropriate amount of medication can be added for disinfection and color fixation. Floating objects can overflow from the overflow tank, and sediment can be discharged from the sewage outlet to achieve the purpose of cleaning. Our company's vegetable processing machinery is finely crafted, aesthetically pleasing, and suitable for both application and viewing. The equipment structure details can be adjusted according to customer requirements.

Clean vegetable processing equipmentDesigned according to the specifications of the food processing plant, made entirely of stainless steel, with mechanical operation replacing heavy manual labor, easy to operate, avoiding repeated pollution, and fully complying with food hygiene and edible standards. Low energy consumption and high efficiency provide strong guarantees for comprehensively improving the quality and output of fruit and vegetable processing. It is suitable for cleaning and disinfecting leafy and root vegetables and fruits such as green beans, taro, bamboo shoots, Dutch beans, shiitake mushrooms, horseshoe slices, mushrooms, peas, broad beans, edamame, asparagus, potato slices, spinach, cauliflower, etc. It generally consists of vegetable selection conveyors, bubble cleaning machines, brush cleaning machines, ozone sterilizers, multifunctional vegetable cutters, shredders, sterilization and air drying equipment. The equipment design is reasonable, does not damage materials, and fully meets food requirements.