1、工位挑揀輸送機(jī)：完結(jié)產(chǎn)品初級(jí)挑揀和切分，合作切菜機(jī)運(yùn)用，可直接供應(yīng)切菜機(jī)運(yùn)用，進(jìn)步工作效率，是
凈菜加工設(shè)備中初級(jí)處理設(shè)備。
1. Work station picking conveyor: after finishing the primary picking and cutting of products, cooperating with the use of vegetable cutter, it can directly supply the use of vegetable cutter and improve the work efficiency. It is the primary processing equipment in the clean vegetable processing equipment.
2、切菜機(jī)：用于凈菜加工中蔬菜切丁、切片、切絲、切塊、切段等要求，選用高速旋轉(zhuǎn)刀盤(pán)，變頻操控，多組刀盤(pán)可交換，切開(kāi)規(guī)則，切開(kāi)外表光滑，利于凈菜加工加工中的存儲(chǔ)，是凈菜加工中的切開(kāi)部分重要設(shè)備。
2. Chopper: it is used for the requirements of vegetable dice, slicing, shredding, block cutting and section cutting in clean vegetable processing. It adopts high-speed rotating cutter head, frequency conversion control, multiple groups of cutter heads can be exchanged, cutting rules, smooth appearance, which is conducive to the storage in clean vegetable processing. It is an important cutting equipment in clean vegetable processing.
3、清洗：清洗是凈菜加工設(shè)備中的設(shè)備。采用螺旋水流清洗蔬菜，同等箱體延長(zhǎng)清洗路徑，水流分散物料，沖洗物料內(nèi)部和表面雜質(zhì)，清洗徹底，出料采用水流出料，減少物料損傷。后端輸送采用振動(dòng)輸送，上端清水噴淋，提高清洗清潔度。
3. Cleaning: cleaning is the key equipment in the vegetable processing equipment. The spiral water flow is used to clean vegetables. The same box extends the cleaning path, and the water flows to disperse the materials and wash the impurities inside and on the surface of the materials. The cleaning is thorough. The water flow is used for discharging to reduce the material damage. The rear conveying adopts vibration conveying and the upper end is sprayed with clean water to improve the cleaning cleanliness.
4、：采用臭氧一是殺滅微生物，起到作用；二是使各種有臭味的無(wú)機(jī)物或有機(jī)物氧化，起到除臭作用；三是使新陳代謝產(chǎn)物氧化，從而延緩新陳代謝，利于蔬菜保鮮。
4. Sterilization: the use of ozone sterilization, one is to kill microorganisms, play a role in disinfection and sterilization; the second is to oxidize all kinds of odorous inorganic or organic substances to deodorize; the third is to oxidize the metabolic products, thus delaying the metabolism, which is conducive to the preservation of vegetables.
5、保鮮：蔬菜切割、清洗后的保鮮是凈菜加工中的，凈菜加工中采用的保鮮主要是冰水冷卻、脫表面水分和氣調(diào)包裝，冰水冷卻可以降低蔬菜的溫度，延緩蔬菜的呼吸強(qiáng)度，從而起到保鮮作用。由于蔬菜表面的水分存在蔬菜不利于蔬菜保鮮，通過(guò)變頻離心脫水原理，可以脫去蔬菜表面水分，然后進(jìn)行包裝。包裝過(guò)程中，采用惰性氣體置換包裝內(nèi)的空氣，延緩蔬菜呼吸強(qiáng)度，從而達(dá)到保鮮的作用。保鮮是凈菜加工設(shè)備中的和難點(diǎn)。
5. Fresh keeping: the fresh-keeping after cutting and cleaning of vegetables is the key point in the processing of clean vegetables. The main fresh-keeping methods used in the processing of clean vegetables are ice water cooling, surface moisture removal and modified atmosphere packaging. Ice water cooling can reduce the temperature of vegetables, delay the respiratory intensity of vegetables, so as to play a fresh-keeping role. Due to the existence of moisture on the surface of vegetables, vegetables are not conducive to the preservation of vegetables. In the process of packaging, inert gas was used to replace the air in the packaging to delay the respiratory intensity of vegetables, so as to achieve the effect of preservation. Fresh keeping is the key and difficult point in the clean vegetable processing equipment.
The above is about the composition of the vegetable processing equipment, hope to help you, if you want to learn more about the wonderful content, please click our website: http://www.xiongsve.cn 。
