This processing plan integrates an industrial vegetable washing machine and vegetable blanching machine into a complete solution for fruit and vegetable preprocessing.
It is designed for food factories, central kitchens, frozen food plants, and vegetable processing lines that require stable capacity, hygienic processing, and continuous operation.
The system is suitable for leafy vegetables, root vegetables, and fruits, supporting washing, cleaning, blanching, and cooling processes before further cutting, freezing, or packaging.
| Vegetable & Fruit Washing Machine Series
Washing and cleaning are the first steps of the vegetable and fruit production process. It is necessary for the next processing. Our Fruits and Vegetables Washing machine is widely used in washing and cleaning leafy / root vegetables, soft fruit, such as lettuce, cabbage, coriander, green pepper, chili pepper, carrot, plum, mushrooms, etc. It is easy to operate, saving water. A water recycling system is equipped under the conveyor belt. The filter sieve will stop the impurity from entering the water tank, and then the purified water will be brought back to the washing tank.
WASC-10
WA-1000
WA-2000
Washing and dehydration set
Assorted with ultrasound and bubble wave principle rinses, cleans, disinfects the surface and kills harmful bacteria and decomposition of pesticide residues from fruits and vegetables.
Different washing modes can be set according to different materials, ensuring that the appropriate power is used while cleaning thoroughly. Saving water and energy.
Characteristics of the vegetable washing machine:
1. Gentle washing action to prevent product damage
2. Continuous feeding and discharge for stable throughput
3. Food-grade stainless steel construction for easy cleaning
4. Compatibility with leafy vegetables, root vegetables, and fruits
| Finished Material
Pepper Washing
Coriander Lettuce Washing
Fruit Washing
| Blanching Series
The belt blanching machine is used for the continuous blanching of various vegetables, fruits and seafood products, such as potato slices, sweet corn kernels, lettuce, broccoli, spinach, green bean, peanut and so on. The heating method can be designed as steam blanching or electric/gas heating blanching. Blanching time and blanching temperature can be set by adjusting the frequency control. It is with characteristics of fast blancher, inhibition of enzyme and color-protectingtimely dehydration and cooling, so as to keep the original natural colors of vegetables and fruits.
PT 2000
PT 3000
Advantages of the blanching machine:
1. Reduced manual handling between processing stages
2. Improved hygiene control and product consistency
3. Stable output quality suitable for downstream processing
4. Easy integration with cutting, cooling, dehydrating, or freezing systems
The system can be supplied as a standard configuration or customized based on production capacity, raw material type, and plant layout.
|
Finished Material
Spinach Blanching
Sweet Corn Blanching
Broccoli Blanching
Application Scope
This processing plan can handle a wide range of materials, including:
* Leafy vegetables
* Root vegetables
* Fruits for preprocessing
* Prepared food raw materials
It supports flexible configuration based on production capacity, plant layout, and processing targets.
Blanching is a widely used preprocessing step in vegetable and fruit processing lines, mainly applied to inactivate enzymes, stabilize product color, and prepare materials for freezing or further processing. For technical reference, guidance published by the Food and Agriculture Organization of the United Nations (FAO) provides a general explanation of blanching in food processing.
This processing plan integrates an industrial vegetable washing machine and vegetable blanching machine into a complete solution for fruit and vegetable preprocessing.
It is designed for food factories, central kitchens, frozen food plants, and vegetable processing lines that require stable capacity, hygienic processing, and continuous operation.
The system is suitable for leafy vegetables, root vegetables, and fruits, supporting washing, cleaning, blanching, and cooling processes before further cutting, freezing, or packaging.
| Vegetable & Fruit Washing Machine Series
Washing and cleaning are the first steps of the vegetable and fruit production process. It is necessary for the next processing. Our Fruits and Vegetables Washing machine is widely used in washing and cleaning leafy / root vegetables, soft fruit, such as lettuce, cabbage, coriander, green pepper, chili pepper, carrot, plum, mushrooms, etc. It is easy to operate, saving water. A water recycling system is equipped under the conveyor belt. The filter sieve will stop the impurity from entering the water tank, and then the purified water will be brought back to the washing tank.
WASC-10
WA-1000
WA-2000
Washing and dehydration set
Assorted with ultrasound and bubble wave principle rinses, cleans, disinfects the surface and kills harmful bacteria and decomposition of pesticide residues from fruits and vegetables.
Different washing modes can be set according to different materials, ensuring that the appropriate power is used while cleaning thoroughly. Saving water and energy.
Characteristics of the vegetable washing machine:
1. Gentle washing action to prevent product damage
2. Continuous feeding and discharge for stable throughput
3. Food-grade stainless steel construction for easy cleaning
4. Compatibility with leafy vegetables, root vegetables, and fruits
| Finished Material
Pepper Washing
Coriander Lettuce Washing
Fruit Washing
| Blanching Series
The belt blanching machine is used for the continuous blanching of various vegetables, fruits and seafood products, such as potato slices, sweet corn kernels, lettuce, broccoli, spinach, green bean, peanut and so on. The heating method can be designed as steam blanching or electric/gas heating blanching. Blanching time and blanching temperature can be set by adjusting the frequency control. It is with characteristics of fast blancher, inhibition of enzyme and color-protectingtimely dehydration and cooling, so as to keep the original natural colors of vegetables and fruits.
PT 2000
PT 3000
Advantages of the blanching machine:
1. Reduced manual handling between processing stages
2. Improved hygiene control and product consistency
3. Stable output quality suitable for downstream processing
4. Easy integration with cutting, cooling, dehydrating, or freezing systems
The system can be supplied as a standard configuration or customized based on production capacity, raw material type, and plant layout.
|
Finished Material
Spinach Blanching
Sweet Corn Blanching
Broccoli Blanching
Application Scope
This processing plan can handle a wide range of materials, including:
* Leafy vegetables
* Root vegetables
* Fruits for preprocessing
* Prepared food raw materials
It supports flexible configuration based on production capacity, plant layout, and processing targets.
Blanching is a widely used preprocessing step in vegetable and fruit processing lines, mainly applied to inactivate enzymes, stabilize product color, and prepare materials for freezing or further processing. For technical reference, guidance published by the Food and Agriculture Organization of the United Nations (FAO) provides a general explanation of blanching in food processing.
