Fruit and vegetable processing equipment process introduction

Zhucheng Dingcheng Machinery Co., Ltd., our company is a production and sales company, specializing in the production of various food processing equipment, including cleaning lines, air-drying lines, blanching lines, thawing lines, pasteurization lines, cooking lines , washing machine, washing machine, etc., we provide you with * design, * pre-sale, after-sales service, sincere welcome to call from friends. The following is the specific process of fruit and vegetable processing:

*Step: Pour the vegetables into the [manual selection line], manually stand on both sides of the equipment and pick out the unqualified waste on the conveyor line and put it in the waste collection port. Qualified products are driven into the [ bubble cleaner ] by the conveyor belt.

The second step: vegetables in the [bubble high pressure water washing machine] , the initial cleaning of the vegetables, flipping and rinsing, the device is equipped with a bubble generating device, so that the vegetables are tumbling, can effectively separate the sediment and hair on the fruits and vegetables Fibers, eggs and residual pesticides, and fruits and vegetables are not damaged. The vegetables are transported through the mesh belt to the secondary cleaning area with the spray pipe for secondary cleaning. During the transportation process, the product is washed again by the spray cleaning secondary cleaning area to achieve the purpose of cleaning, and the tank is supplemented on the one hand. The amount of water, on the other hand, can also achieve the rinsing function after zui. Remove the surface pesticide residue, the floating material can overflow from the overflow tank, and the sediment is discharged from the drain hole below to achieve the purpose of disinfection and cleaning.

Step 3: After the cleaning is completed, enter the [Slicer] by the [conveyor line] , and the sliced ​​vegetables are upgraded to the next process [Blood Line] by the [lifter] .

The fourth step: [Blank line] heating with steam, the vegetable blanching has the effect of inhibiting the enzyme color, cooling in time after the completion of the blanching, into the [cooling line ] to maintain the original natural color of the vegetables.

Fifth Step: [the finished vegetable by hoist to lift] [Water] The rejection of excess water and then removing the vegetables was increased to [] [hoist machine vibration Drain Drain] Vibration machine functions uniformly spread The role of the cloth makes it easier for the product to enter the quick-freezing tunnel more evenly.