Processing procedures for root vegetable cleaning production line equipment

Root vegetable processing lines typically consist of multiple pieces of equipment, enabling a series of processing steps such as washing, peeling, cutting, sterilization, dehydration, and packaging of root vegetables. Below are the common equipment and workflow:

Raw material pre-processing equipment

Soaking conveyor: Used to soak root vegetables, allowing surface-adhered dirt and sand to absorb water and soften. It is equipped with a bubbling device to further clean surface dirt. The cleaned material is conveyed to the next process via the conveying function.

Manual sorting table: Manually removes rotten or spoiled parts and performs preliminary grading of vegetables. It can be equipped with a conveyor belt to improve sorting efficiency.

Washing and Peeling Equipment

Bristle Roller Washing and Peeling Machine: Primarily composed of rotating bristles and a drive system, this machine uses rotating bristles to roll, friction, and wash fruits or vegetables, removing surface mud and peel layers. It is suitable for root vegetables such as potatoes, sweet potatoes, taro, and carrots.

High-pressure spray bubble washing machine: Combines high-pressure spraying with a vortex air pump, and can be equipped with a pesticide residue removal device. It effectively cleans dirt and pesticide residues from the surface of vegetables, ensuring thorough and hygienic cleaning.

Cutting Equipment

The multi-functional vegetable cutter can perform tasks such as slicing, dicing, and shredding root vegetables, ensuring uniform thickness and size. For example, it can slice potatoes into potato slices or shred them into potato strips, and dice carrots into cubes.

Secondary Washing Equipment

Vortex Washing Machine: Used to remove sand, dust, and other impurities from the surface of vegetables, further improving product cleanliness. Some vortex washing machines also feature ozone sterilization functionality to reduce microorganisms and pesticide residues on vegetable surfaces.  

Washing and Conveying Machine: Combines preliminary washing and conveying functions, effectively removing starch and mucus from root vegetables after cutting, improving water utilization efficiency in subsequent washing processes, and conveying vegetables to the next production stage.

Sterilization Equipment

Pasteurization Machine: Through the continuous operation of the chain, the material to be sterilized is continuously processed in the tank. It can be used for blanching and sterilization of vegetables, eliminating bacteria in packaging containers, and extending the shelf life of vegetables.

Dehydration Equipment

The vibrating air-drying machine uses a bottom vibrating screen to further remove impurities and combines a top air duct blow-drying method to remove surface moisture from the material, achieving excellent moisture control while maintaining surface humidity, ensuring vegetables reach the appropriate moisture content.

Packaging Equipment

Metal Detector: Inspects processed vegetables for metal contamination to prevent metal impurities from entering the product, ensuring product quality.

Vacuum Packaging Machine: Performs packaging operations on fruits and vegetables, offering the option of vacuum sealing or non-vacuum sealing. The cleaned vegetables are sealed in packaging to extend their shelf life, facilitating storage and transportation.