Fresh-Cut Vegetable Line – Washing, Cutting & Packing

Fresh-cut vegetable equipment is designed for central kitchens, catering companies, and ready-to-eat meal producers. A standard line covers washing, cutting, dewatering, and packaging.

Washing: A bubble washer uses high-pressure air to create bubbles that gently lift and scrub vegetables, removing sand and dirt without damaging leafy greens. A two-tank system is recommended: first for sediment removal, second for pesticide reduction (with ozone or hydroxyl generator).

Cutting: A multi-function vegetable cutter accepts different blade sets for slicing, dicing, shredding, or cutting into sections. Blade change takes less than one minute. Capacity ranges from 200–2000 kg/hour.

Dewatering: A centrifugal dewaterer removes surface moisture, extending shelf life by 1–2 days.

What to check:

Full 304 stainless steel.

Quick-disassembly design for easy cleaning.

A small to medium line costs $8,000–$20,000 and replaces 5–8 manual workers.

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Fresh-Cut Vegetable Line – Washing, Cutting & Packing

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