Vegetable production line - Vegetable conveyor belt - Vegetable conveyor line

vegetableproduction linevegetableconveyer beltvegetabletransmission linevegetableproduction equipmentvegetableconveyerExplanation:

Vegetables are the main staple food and source of various nutrients for humans. Vegetables processed by vegetable production lines, vegetable conveyor belts, vegetable conveyor lines, vegetable production equipment, and vegetable conveyor equipment can not only greatly reduce losses caused by decay, but also facilitate long-term storage and long-distance transportation. By introducing the concept of clean vegetable processing from abroad and combining it with the practice of clean vegetable processing projects in multiple cities in China, a complete set of clean vegetable processing equipment has been gradually improved. Clean vegetables are clean commercial vegetables that are selected, sorted, purified (cleaned), and rigorously inspected from fresh vegetables before being sold in small packages. The listing of clean vegetables reduces environmental pollution during wholesale, transportation, and retail processes. At the same time, the listing of clean vegetables also reduces the waste generated during vegetable sales, processing, and consumption. Clean vegetables are easy to sell in self selection markets and large supermarkets and side food malls,
It is also convenient for consumers to carry. Clean vegetables have the characteristics of cleanliness, hygiene, convenience, and safety.

Vegetable Production Line - Vegetable Conveyor Belt - Vegetable Conveyor Line - Vegetable Production Equipment - Vegetable Conveyor Equipment Operation Process

1、 Cleaning: The water flow cleaning machine drives vegetables to move forward in a rotating manner in the water through the action of water flow, separating impurities such as mud and sand. The high-pressure cleaning machine uses water with a certain pressure to rinse the material, cleaning attached pollutants and invading bacteria on the skin.
2、 Selection: When passing through the sorting and cleaning machine, workers can check the cleanliness of the materials, further clean the uncleaned dirt, and remove damaged products.
3、 Vegetable cutting: The vegetable cutting machine should be able to cut some products that need to be cut according to cooking specifications.
4、 Disinfection: Due to the increased breathing area of the material after cutting, which damages the tissue and makes it easy for bacteria to invade, in order to ensure the shelf life, cutting is generally not performed. Products that have not been cut or have been damaged by cutting must be cleaned by the next equipment bubble cleaning machine for bubbling and floating cleaning. This process has a certain efficiency in removing pesticide residues on the surface of the product. At the same time, an appropriate amount of chemicals can be added in this process for disinfection and color fixation, extending the shelf life.
5、 Drain: After the vegetables have completed the previous process, the excess water outside the vegetables should be drained to avoid a short shelf life and easy rotting of the vegetables.
6、 Packaging: Packaging can be done after all processes are completed.