Main Equipment Composition：

1. Pretreatment Equipment:

• Sorting Machine: Used for manual sorting of vegetables to remove rotten parts and insect-infested portions.
• Washing Machine: Adopts bubble or vortex type washing equipment. It uses high-pressure water jets, circulating bubble systems and spray rinsing to remove dirt, pesticide residues and microorganisms from the surface of vegetables. Some washing machines are also equipped with ozone sterilization function to further reduce pesticide residues.

2. Cutting Equipment：

• CNC Vegetable Cutter: It supports slicing, shredding, dicing and other cutting modes, featuring high processing precision and a wide thickness adjustment range, to meet the standardized ingredient requirements of central kitchens. Some cutters adopt a double-head design, enabling the simultaneous processing of two kinds of vegetables and improving production efficiency.

3. Blanching and Color Preservation Equipment

• Blanching Machine: Used to pasteurize tubers (such as potatoes and carrots) at 95–100 °C for 45–50 seconds, removing surface microorganisms and applying citric acid to preserve color. For leafy vegetables, the blanching time is shortened to 10–20 seconds to prevent excessive softening.

4. Dehydration and Drying Equipment

• Centrifuge: Used to remove excess surface moisture from blanched vegetables.
• Cold Air Dryer / Vibrating Dryer: Adopts high-frequency vibration combined with strong airflow to further remove surface moisture from vegetables, preventing deterioration caused by residual moisture after packaging. Some dryers can also remove oil stains and limescale.

5. Packaging Equipment

• Vacuum packaging machine: Preserves food and prevents moisture via vacuum and heat sealing. It adopts a double-chamber design, with upper and lower vacuum chambers working alternately to greatly boost production efficiency. The packaging materials are food-grade PE or PP and meet aseptic standards.

6. Other Auxiliary Equipment

• Conveyor belt: Transports vegetables between various devices to ensure continuous production.
• Elevator: Lifts vegetables from low to high positions for follow-up processing.
• Storage canopy: Stores raw vegetables waiting for processing to keep the production line running continuously.

Technical Advantages:

• High efficiency and automation: The processed vegetable production line adopts automatic control, reducing manual intervention and improving production efficiency.
• Standardized operation: Preset parameters and standard operating procedures ensure stable quality and consistency of processed vegetables.
• High hygiene level: Multiple cleaning equipment and processes effectively remove impurities and pesticide residues from the surface of fruits and vegetables, ensuring food safety.
• Labor saving: The complete production line greatly cuts labor costs and improves the economic benefit of enterprises.
• Flexible customization: Production line combinations and equipment of various specifications can be customized to meet diverse production demands.