The process flow of vegetable cleaning, bleaching, and blanching assembly line includes conveying, cleaning, blanching, cooling, air drying, and packaging. This assembly line can be customized according to customer requirements and adopts fully automatic control to ensure product quality and taste. Cleaning is carried out using a bubble water bath, blanching is done using a double-layer mesh belt, cooling is done using natural water cooling, air drying is done using multiple flips to remove moisture, and packaging is done using a 600 type 2S double chamber vacuum packaging machine.

Introduction to the process flow of vegetable blanching production line:

Process flow of blanching line for root vegetables:
Process flow: Sorting machine+hair roller peeling machine+lifting conveyor+bubble cleaning machine+bubble cleaning sterilization machine+spray cleaning machine+multifunctional vegetable slicer+blanching and cooling line+air drying and draining machine+packaging conveyor line+vacuum packaging machine

1. Potatoes that have been peeled or lotus roots should be blanched and cooled in a blanching and cooling device, otherwise the potatoes will oxidize and turn black over time.
2. Carrot cleaning cannot be done using a hair roller peeling machine, it should be replaced with a soft hair roller cleaning machine. If you want to clean the garlic table, you cannot use a hair roller peeler. You can place it on the leafy vegetable cleaning line and cut it into sections after cleaning.
   Process flow of blanching line for leafy vegetables:
   Process flow: Sorting machine+Bubble cleaning machine+Bubble cleaning sterilization machine+Spray cleaning machine+Air drying and draining machine+Packaging conveyor line+Vacuum packaging machine

Vegetable cleaning, bleaching and blanching assembly line processing process

1. Conveyor: Select the conveyor, and the selected products are transported to the next process through PVC conveyor belts.
2. Cleaning: Cleaning is carried out by using a bubble bath to remove sediment and impurities from the surface of vegetables, protecting them from damage. The water in the sink can be recycled, automatically cleaned, and transported before entering the next process.
3. Blanching and cooling combination equipment

During the withering process of vegetables, double-layer mesh belts made of SUS304 stainless steel are used, which run smoothly and have a long service life, meeting the requirements of food hygiene and safety. Designed as an independent inner container structure, the outer frame is welded together, sturdy and durable, increasing the service life of the equipment. The cooling is natural water cooling, which can quickly cool down while entering and exiting, ensuring product quality and taste.

5. Air drying (dehydration)

Adopting fully automatic control, the moisture on the surface of vegetables is removed through multiple flips. The air temperature is at room temperature and can be designed according to customer requirements for drying moisture.

6. Packaging

The 600 type 2S double chamber vacuum packaging machine is widely used for vacuum packaging (nitrogen filling packaging) of meat products, seafood, frozen products, vegetable products, grain products, medical supplies, precious metals, clothing, and electronic components,

Technical features:

1. The blanching time and temperature of the machine can be controlled, and it adopts fully automatic and controllable operation,
2. Fast flavor, balanced temperature, and even heating during braising
3. The mesh belt is made of SUS304 stainless steel material, which has strong elasticity,
4. Easy to operate, adjustable mesh belt speed, and adjustable conveyor speed,
5. Can work continuously, reduce labor, improve production efficiency, and save resources for enterprises
6. The brine making machine runs smoothly and the water reaches circulation, using high-quality aluminum silicate insulation material
7. The production line has a compact structure, easy operation, and low failure rate,
8. The heating method adopts steam heating and electric heating. For special heating methods, please call our manufacturer for customization
9. Fully automatic feeding, halogenation, and discharging can be operated continuously without interruption, making it a halogenation equipment that saves labor, electricity, and environmental protection for enterprises
10. Automatic feeding, automatic halogenation, and improving production efficiency
11. The equipment has a high degree of automation, simple operation, and convenient maintenance

Setting of blanching parameters for different vegetables

Accurate blanching parameter settings are crucial for ensuring the hygiene standards of vegetables and improving product quality in a continuous vegetable cleaning and blanching production line. Taking green leafy vegetables as an example, the blanching temperature is usually set between 90 and 95 degrees Celsius, and the time is controlled between 30 seconds and 1 minute to achieve the goal of killing surface microorganisms and passivating enzyme activity, while maintaining the color and nutritional content of the vegetables. For root vegetables such as carrots and potatoes, the blanching temperature may need to be higher, around 95 to 100 degrees Celsius, and the time may be extended to 1 to 2 minutes to ensure that their texture becomes soft and easy to process later. When designing blanching parameters, it is also necessary to consider the variety, maturity, and seasonal changes of vegetables, as these factors can all affect the blanching effect. For example, vegetables harvested in summer may require shorter blanching time to avoid excessive softening. By adopting advanced data analysis models such as Response Surface Methodology (RSM), blanching parameters can be optimized to achieve optimal control over vegetable quality and safety. As Henry Ford once said, ‘Quality is the best business strategy’, precise parameter settings during the blanching process ensure the high quality of vegetables, providing solid technical support for modern agricultural solutions.