Sweet Potato Washing and Drying Line | 5–7 T/H | Fuma

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Sweet Potato Washing and Drying Line | 5–7 T/H | Fuma

A post-harvest sweet potato line for packing houses, collection centers and food processors. The process includes two separate soaking stages, brush spray washing, manual inspection, and cold- and hot-air drying. The layout and capacity basis are confirmed according to the product and site.

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Product Description

Sweet Potato Handling Solution · Fuma Food Machinery

Sweet Potato Washing and Drying Line, 5–7 T/H

A post-harvest handling line for packing houses, collection centers and food processors. It combines two separate soaking stages, brush spray washing, manual inspection, and cold- and hot-air surface drying.

The stated capacity is 5–7 tons per hour. Please confirm whether this refers to incoming raw product. Shift output also depends on root size, soil load, operating hours, staffing and downstream equipment.

Fuma sweet potato washing and drying line for post-harvest handling

Overall line view

Application

A Practical Route from Receiving to Packing or Processing

A packing house can use the line to wash and inspect sweet potatoes before grading and packing. A food processor can place it ahead of peeling, cutting or another preparation step. The layout should follow the actual movement of roots through the site, including receiving, water handling, staff access and the next machine.

For seasonal operations, compare the 5–7 T/H feed figure with arrival peaks, working hours, sorting staff and packing speed. Hourly capacity alone does not determine daily output.

Process sequence: Feeding → First soak → Second soak → Brush spray washing → Manual sorting → Cold-air drying → Hot-air drying Sweet potato line process from two soaking stages through brush washing and air drying Production-line view

Stages 1 and 2 · Pre-wash

Two Separate Soaking Stages

Incoming roots pass through two soaking stages before reaching the brush washer. The soak tanks form a dedicated pre-wash section and remain separate from the later mechanical cleaning step.

Two separate soaking tanks before the sweet potato brush washer

Soaking stages

Separate brush spray washer for sweet potatoes after soaking

Brush bed and spray rinse in operation

Stage 3 · Cleaning

Brush Spray Washing as a Separate Step

After both soaking stages, roots enter a dedicated brush washer. The brushes contact the root surface while spray nozzles rinse away loosened soil and debris. Soaking is the preceding wet stage; brush spray washing performs the following mechanical cleaning.

This section is relevant before visual grading, packing, peeling or cutting. Brush type, spacing, spray arrangement and conveyor speed should be checked against root size, skin condition and the required finish.

Include brushes and other water-contact surfaces in routine cleaning. The FDA guide for fresh fruits and vegetables discusses wash-water management and cleaning considerations.

Stage 4 · Inspection

Manual Sorting Before Drying

Washed roots move to a manual inspection station. Operators can remove pieces that do not meet the packer's or processor's visual requirements before the product enters the drying section.

For fresh-market packing, the inspection criteria can follow the buyer's grading rules. For a processing plant, this provides a check before peeling or cutting.

Manual inspection and sorting station for washed sweet potatoes

Sorting belt and inspection area

Cold-air and hot-air drying sections for washed sweet potatoes

Identify the cold-air and hot-air sections

Stages 5 and 6 · Surface drying

Cold-Air and Hot-Air Drying After Washing

The two drying sections follow manual sorting and reduce surface water before packing, conveying or a further processing step. Confirm the required surface condition with the operation that receives the product next.

This is post-wash surface drying; no curing function is specified. Drying results depend on air conditions, product loading and residence time.

sweet potato processing line

Configuration

Project Specification Checklist

The details below reflect the information currently available. Confirm the capacity basis, dimensions and utilities for the selected layout before ordering.

Item	Current information	Confirm for the project
Product	Sweet potato	Root size range, variety and incoming condition
Stated capacity	5–7 tons per hour	Whether this is incoming raw-material feed
Soaking	Two separate stages	Tank dimensions, water volume and operating practice
Brush washing	Separate brush washer with spray rinsing	Brush setup and required surface finish
Sorting	Manual inspection	Belt width, line speed and operator count
Drying	Cold-air and hot-air surface drying	Target surface condition and available utilities
Site layout	To be confirmed	Floor plan, process direction and next equipment

Proposed layout for a 5–7 T/H sweet potato washing and drying line

Optional layout drawing

Common questions

Sweet Potato Line FAQ

Are soaking and brush spray washing one combined step?

No. Roots pass through two soaking stages first, then enter a separate brush washer with spray rinsing.

What does the stated 5–7 T/H capacity mean?

The supplied figure is 5–7 tons per hour. Confirm whether it refers to incoming raw-material feed and under what operating conditions.

Can the line feed peeling or cutting equipment?

It can be considered as a wash and inspection stage before further processing. Confirm the product condition and conveyor handoff with the downstream equipment.

Is the hot-air section intended for curing?

No curing function has been specified. The cold-air and hot-air sections are described as post-wash surface drying only.

What information is needed for a layout proposal?

Share the site plan, target capacity, root size range, incoming soil condition, operating schedule, sorting staff, utilities and the process after drying.