Washing is one of the main processes in canning production, which affects the quality of the final product. The purpose of washing is to remove contamination, including microorganisms, from the surface of raw materials, containers, equipment, inventory and premises.

Washing modes depend on the types of objects. For example, for raw materials of different consistencies, different washing modes are used (hard or soft); For containers, equipment, inventory and other objects, the washing mode is selected according to the type of contamination.

The surface of raw materials, containers, inventory, equipment and production premises can be contaminated with particles of both mineral and organic origin.

Raw materials are usually contaminated with particles of soil, sand, as well as the juice of damaged raw materials, and in zucchini, cucumbers and other vegetables, sand can even be found in the subcutaneous layer.

The container is usually contaminated with particles of mineral origin, dust, including glass. The surface of tin containers is usually covered with dust and mineral oils.

On the surface of returnable glass containers there are usually complex contaminants consisting of liquid and solid phases: particles of the preserved product, fats (more often vegetable oil), which at long-term storage and drying form a durable film. Individual components of the liquid phase of contaminants, containing, for example, carbohydrates and fats, are adsorbed by the solid phase included in the contaminant.

The solid phase of contamination can also be complex in composition, including particles of quartz, iron oxide, coal or fruits, vegetables, animal tissues, etc. The solid phase of contamination usually has different dispersion, which affects the adhesive force of adhesion of the contamination particles to the washable material. surface.

The composition of contaminants determines the diversity of their mechanical properties, the difference in the strength of adhesion to the container and, consequently, the rate of destruction by the washing solution, and the unequal influence of chemical, mechanical and physical influences on these properties.

Important has a ratio of liquid and solid phases of pollution. If the relative amount of the liquid phase is small, the latter can be strongly adsorbed on solid particles and the resulting complex will behave like homogeneous solid contaminants. Otherwise, both phases of contamination exist independently of one another, despite the fact that they are in the mixture.

Pollution of any composition - both mineral, organic and combined - always contains microorganisms, including pathogens. The presence of proteins and moisture in contaminants contributes to the rapid reproduction and development of microorganisms, therefore, all containers before filling with the canned product, as well as raw materials before technological processing washed. Inventory, equipment and premises are disinfected after washing to suppress the vital activity of microorganisms. The combination of washing and disinfection processes is called sanitization.

Characteristics of the process of washing canned containers

Recommendations and sequence of washing and sanitizing, requirements for surfaces to be washed, bacteriological purity of the water used, as well as the activity of washing and disinfecting solutions are determined by the relevant technological instructions.

General technology system The process of washing canned containers includes the following operations.

Preheating: working medium - water at a temperature of 30...40°C, operation duration 1...2 minutes. Its purpose is to prevent thermal damage to glass containers by relieving thermal stress by stepwise heating within the permissible temperature difference for a given type of glass. For the glass from which they are made glass bottles, a temperature difference of 30°C is allowed, for glass containers fired during the manufacturing process - 40°C.

Soaking: working environment - washing solution at a temperature of 70..95°C, operation duration 6... 12 minutes. Its purpose is to provide conditions for physical and chemical interaction between contaminants and the cleaning solution.

Injection, or blasting of washed surfaces with a cleaning solution, or mechanical action on contaminants: working medium - washing solution at a temperature of 70...95°C, operation duration 1...2 minutes. Its purpose is to separate contaminants from the surface.

Injection with recycled water or pre-rinsing: working medium - recirculating water with partial replacement of it with clean water at a temperature of 70...95°C, operation duration 2...4 minutes. Its purpose is to remove contaminants from washed surfaces by mechanical action and remove them from the surface. chemical substances included in the cleaning solution.

Syringing clean running water or clean rinse: working environment is clean drinking water temperature 30...60°C, operation duration 1...2 minutes. Its purpose is to completely remove chemicals and contaminants from washed surfaces.

Steam treatment: working medium - hot water steam at a temperature of 100...105°C, operation duration 0.5...1 min. Its purpose is to suppress the vital activity of microorganisms - sterilization is used mainly when washing wooden and glass containers.

Drying washed containers: working environment - hot air temperature 105°C, speed not less than 5 m/s. The operation is carried out only when washing wooden containers.

Canning raw materials, containers and lids of CKOs are usually washed with clean water, the raw materials - cold, and the lids and containers - hot. Recyclable containers, equipment and premises are treated with cleaning solutions. They are obtained by dissolving one or more detergents(detergents). Washing solutions should not have a harmful effect on the health of operating personnel or have a destructive effect on the materials from which containers and washing machines are made.

With the help of washing solutions, the following processes are ensured active and complete occurrence: wetting of surfaces being washed, dispersing contaminants (swelling, peptization and crushing of protein substances, saponification of fats); stabilization of contaminants separated from the surface in the washing solution (dirt-carrying capacity of the washing solution).

Wetting of washed surfaces depends on the surface tension of the cleaning solution and the interfacial tension at the liquid-solid, gas- solid. The lower the surface tension of the cleaning solution, the better the wetting and the more effective the cleaning.

The surface tension of water as the basis of the washing solution is quite high and at 20°C reaches 72.75-10-3 N/m, at 90°C it decreases to 60-10~3 N/m and only at critical temperature 374.2°C is equal to zero. However, take advantage of the thermal reduction surface tension water within large limits is impossible, since at 95...100°C it turns into steam.

In industry, two methods are used to reduce the surface tension of water or cleaning solution: thermal and the introduction of surfactants (surfactants). When dissolved in water, surfactant molecules, having polarity, are oriented adsorbed on the interface, and their concentration is 1000 times higher than in the washing solution itself. As a result of the accumulation of these substances on surfaces, the surface tension of the solution is significantly reduced, its wetting ability increases, which helps to separate contaminants from solid surfaces. With increasing surfactant concentration, the surface tension of the solution drops to a certain lowest value, remaining practically constant in the future.

Various detergents are used for washing, which can be divided into 4 groups:

anionic, which include ordinary soaps and sulfonyl soaps; the surface-active ion formed during the dissociation of these agents in water is negatively charged; these products are used primarily in an alkaline environment;

cationic, in which upon dissociation a positive surfactant ion is formed, most often a substituted ammonium ion; these substances are strong disinfectants and are used in acidic environments;

ampholytic, which, dissociating in water, depending on the conditions and environment, have anionic and cationic properties; in an acidic solution, ampholytic agents behave as cationic agents, and in an alkaline solution they behave as anionic agents;

nonionic, which do not dissociate in aqueous solution.

The dispersion of contaminants by a cleaning solution depends mainly on the presence of alkalis and surfactants in it. The fatty and protein parts of the contamination are emulsified mainly due to alkalis and certain surfactants.

The stabilization of contaminants separated from the surface is also mainly determined by the presence of surfactants in the washing solution.

Dispersed contaminant particles adsorb surfactant molecules on their surface, which are oriented so that the contaminant particle is a polarized micelle. Due to the fact that the micelles have identical charges, there is no aggregation and precipitation of particles onto the surface to be washed.

The quality of the cleaning solution is significantly affected by the hardness of the water. In water with a hardness of over 7.14 mEq/l, the consumption of alkaline detergents is significantly greater than in water whose hardness is below the specified limit. Therefore, it is recommended to use softened water or condensate for the cleaning solution. If water is used without preliminary softening, then water with a hardness of no more than 7.14 mEq/l is suitable for cleaning solutions.

Depending on the type of surfaces to be washed, the cleaning solution should contain different substances: emulsifying fats and saponifying fatty acids - caustic alkali; peptizing proteins and reducing water hardness - trisodium phosphate, etc.; preventing corrosion of machine metal - liquid glass and surfactants. The amount of each substance is determined by the type and properties of the surfaces being washed. So, when washing aluminum surfaces, caustic alkali should be excluded from the composition.

The alkalinity of washing solutions used in the canning industry should be within pH 14.

The cleanliness of washed surfaces is determined by the absence of traces of dirt, detergents and the number of microorganisms on washed surfaces. On inner surface Before filling a washed container with a product, the presence of no more than 500 microbial cells is allowed, regardless of volume; on washed metal surfaces of equipment and inventory - no more than 100 microbial cells per 1 cm2. The presence of alkalis is checked with phenolphthalein, traces of chlorine are determined by smell.

In practice, the cleanliness of washed surfaces, raw materials and containers is determined visually by the absence of visible contamination and complete wettability of the washed surfaces.

Disinfection of washed surfaces after washing is carried out with a 5% clarified solution of bleach containing 100...400 mg of active chlorine per 1 liter of solution, or a 0.5% solution of caustic alkali, or chloramine.

Chloride of lime oxidizes when it comes into contact with air, and its activity decreases, therefore, after 2...4 hours of staying on disinfected surfaces, it is removed with clean running water. Further keeping the clarified bleach solution on metal surfaces is impractical, since it has no effect on microorganisms and only destroys ferrous metal surfaces.

After soaking, mechanical action on the contamination can be exerted different ways: brushes, two-phase jets and liquid jets.

Liquid jets are most often used due to the simplicity of the devices with which they are produced: cylindrical nozzles or holes in a thin wall. Nozzles of other shapes are not used due to manufacturing difficulties, although power characteristics they are much better than cylindrical ones.

The stream flowing from the nozzle is divided into three sections: compact, crushed and sprayed. For the forceful impact on pollution, a compact area is of interest; its length for a stream of water flowing into the air is approximately 150 times the diameter of the stream.

As the diameter of the liquid outflow hole decreases, the specific energy of the jet increases. Therefore, the diameter of the nozzle is determined by two indicators: the local resistance of the filter for cleaning recirculating water or washing solution; permissible reduction in the specific energy of pollution erosion. Recirculated water or cleaning solution containing contaminants must be filtered downstream through replaceable filters. The degree of purification or the size of the opening of filter meshes for recirculated liquids depends on the diameter of the nozzle, and to ensure free passage through the nozzle or hole in a thin wall, the size of the contaminant particles must be 3 times smaller than the diameter of the hole.

Practice shows that the diameters of the jet outflow holes should be 1.5...2.5 mm. If the outflow hole diameter is less than 1.5mm, it is necessary to use a cleaning solution fine cleaning, obtained on filter baffles with holes whose diameter is less than 0.5 mm. Such partitions have a large local resistance, therefore, 1.5 mm is taken as the smallest diameter of jets for washing. In holes with a diameter of 1.5...2.5 mm specific energy erosion is reduced by 30%, with a diameter of 3.5 mm - by 50%. As a result, at the same liquid flow rate, it is advisable to use several nozzles with minimum diameter expiration. At constant pressure, one nozzle with a diameter of 2.5 mm is equivalent in fluid consumption to three nozzles with a diameter of 1.5 mm, and the amount of contamination removed by three nozzles with a diameter of 1.5 mm is 1.5 times greater than when using one nozzle with a diameter of 2. 5 mm, i.e. for washing it is advisable to use more than one nozzle with a hole large diameter, and several - with the minimum permissible hole diameter.

Classification of raw material washing machines

Classification of container washing machines

According to the laws of hydraulics, as the pressure at the nozzle increases, the flow rate and, consequently, the energy of the jet increase. However, the amount of pollution removed does not comply with these laws. Each nozzle diameter corresponds to the optimal liquid pressure at the nozzle, above which the intensity of pollution erosion decreases. Thus, eroding pollution at pressures higher than optimal is impractical. For nozzles with a diameter of 1.5...2.5 mm, a pressure of 0.12...0.2 MPa is appropriate.

When the jet is supplied under pressure within reasonable limits and at an angle of 90°, it erodes a spot with a diameter equal to approximately 10 diameters of the jet. As the diameter of the nozzle increases, the diameter of the blurred spot decreases. At pressures higher than the appropriate one, the liquid stream, when meeting the surface to be washed, does not spread, but is reflected and erodes a stain with a diameter equal to the diameter jets. At pressures below the appropriate one, the erosion process is ineffective.

Regardless of the angle between the axis of the jet and the surface to be washed, the same amount of liquid flows out of the nozzle or hole in a thin wall per unit time, and therefore the amount of washed away contamination is the same. This pattern is observed at an angle between the jet and the washed surface of 5...90°. At an angle of less than 5°, part of the jet skips past the plane and does not erode the pollution, i.e., the regularity of the process of pollution erosion is violated. With a change in the jet supply angle, the shape of the blurred spot changes from a circle at 90° to an elongated ellipse at an angle of 5°.

A jet of liquid most quickly erodes contamination over an area equal to the area cross section jet, and then spreads and blurs a spot with a diameter equal to approximately 10 jet diameters. Further increase in the eroded spot occurs very slowly, and the intensity of the process decreases sharply over time. The rational use of the energy of a jet flowing into one point consists of exposure to the jet for no more than 40...60 s, after which the jet must be moved relative to the surface.

The classifications of washing machines are shown in the diagrams above.

Washing machines must meet the following technological requirements: universality of operation, ensuring the cleanliness of washed objects, minimal consumption of water and energy, elimination of damage to raw materials or broken and deformed containers, mechanized loading and unloading, ease of manufacture and maintenance, low metal consumption and weight, continuity of operation and possibility use in production production lines, maintenance safety.

N And in enterprises in the food industry, one of the most important points of production is cleanliness. Large quantities containers need to be washed and sterilized. Naturally, processed food products are also cleaned: vegetables, fruits, meat and others. To facilitate labor, to put work on stream, various equipment is required, which is created for rational use working hours with maximum production productivity.

For washing and sterilizing dishes: cans, bottles and other types of containers, they are installed washing machines for containers. The MAPP company offers equipment for sterilization empty container, and for washing filled containers.

M Machines for washing and sterilizing containers come with a removable track and a rotating track. These cars continuous action, conveyor-based. Sterilization is carried out with live steam. Cassettes (tracks) are adjustable for various sizes containers. Sterilization is the most important factor in the production of canned products: vegetables, legumes, fruits, sauces, juices, and so on.

The company also produces machines for washing filled containers. Container processing occurs with outside, using brushes and special detergents. Washing occurs with water under pressure, then the container is dried. Such machines, like the ones mentioned above, are used in canning factories.

IN The MAPP product range includes machines for washing vegetables, fruits and other food products. A total of 4 types of such machines have been designed.

Washing baths are made for soaking and initial washing of fruits, fruits, and vegetables. These machines are continuous. The products are removed from them by a conveyor with a modular belt. In addition, the machine is equipped with a pump, a vortex compressor, a bubble-forming comb, a dispenser, and a conveyor speed regulator.

M scouring brush machines. Also continuous. This is the next stage of purification processing of products after soaking and sorting. Fruits, vegetables, fruits, moving along a drum conveyor, are processed with soft brushes. The machine is equipped with a shower comb and a pump.

Drum machines with brushes are mainly used for processing melons and agricultural crops: zucchini, pumpkin, watermelon, melon, carrots, beets and others. Working surface equipped with brushes. Products arrive for this cleaning stage after soaking in washing tub and subsequent inspection.

M a core fan machine equipped with a shower comb, a vortex compressor, a dispenser, a boration device and a conveyor speed regulator, operates according to continuous principle. When raw materials enter the machine, they undergo the entire cleaning process: soaking, washing and rinsing. Then it is removed from the car using a conveyor.

All these washing machines are indispensable in the food industry. They allow productive and high-quality solutions to food hygiene issues in production. Moreover, their work is continuous, and the volumes are spacious, which allows for the most profitable use work time. All equipment has quality certificates and all technical documentation. Highly qualified professionals worked on the production of these machines, which can serve as a guarantee of the quality of these products. Parts and components from leading Russian and foreign companies were used in the assembly of washing machines.

WASHING MACHINES
AND WASHING AND SORTERING
FOR VEGETABLES AND FRUITS

TYPES, BASIC PARAMETERS

AND TECHNICAL REQUIREMENTS

With 01.07.86

This CMEA standard applies to washing and washing-sorting machines, consisting of separate unified assembly units and intended for washing and manual sorting of fruits and vegetables in the production of canned fruit and vegetables.

This CMEA standard does not apply to sorting machines and machines for calibrating product color and size.

1. TYPES

1.1. Washing and washing-sorting machines must be manufactured of the following types:

type I - with roller conveyor;

type II - with belt conveyor.

2. MAIN PARAMETERS AND DIMENSIONS

2.1. The main parameters and dimensions of washing and washing-sorting machines must correspond to those indicated in the table. 1.

2.2. dimensions and the weight of washing and sorting machines must correspond to those indicated in the drawing. 1 - 4 and in table. 2.

2.3. The overall dimensions of washing machines must correspond to those indicated in Fig. 5.

The weight of type I washing machines should not exceed 1400 kg, type II machines - 1300 kg.

Table 1

IIversion 1

Washing and sorting machines of types I and II version 2

Washing and sorting machines of types I and IIperformance 3

Washing and sorting machines of types I and IIperformance 4

table 2

Dimensions, mm

						Machine weight, kg, no more
Versions 1 and 3	Versions 2 and 4			Versions 1 and 2	Versions 3 and 4
						execution

3. TECHNICAL REQUIREMENTS

3.1. Design requirements

3.1.1. Washing and sorting machines must be manufactured in climatic version UHL category 4 according to ST SEV 460-77.

3.1.2. Types I and II washing machines must be manufactured with a tray for loading from a box tray.

3.1.3. Types I and II washing and sorting machines must perform locking, active washing, sorting and rinsing operations.

3.1.4. The machine drive must provide stepwise regulation of conveyor speeds.

3.1.5. The movement of roller and belt conveyors should be smooth, without shocks.

3.1.6. The design of roller conveyors must allow the replacement of rollers without dismantling the chains.

3.1.7. The rollers should rotate easily around their axes and rotate periodically when moving along the guides.

3.1.8. All internal and external surfaces that do not come into contact with products must, if necessary, have an anti-corrosion coating.

3.1.9. The shower system must provide the ability to monitor its operation.

3.1.10. Nozzles for shower rinsing systems must be replaceable and made of corrosion-resistant materials.

3.1.11. Water leakage through welds, valve seals and pipe connections is not allowed.

3.1.12. The design of the machines must ensure the possibility of mechanized removal of sorted raw materials and waste.

3.2. Reliability requirements

Reliability indicators should have the following values:

availability factor, not less................................... 0.95

coefficient technical use, not less..... 0.92

mean time between failures, h, not less.................................... 400

average service life of machines, years, not less................... 10

3.3. Safety requirements

3.3.1. The degree of protection of electrical equipment in machines must be no worse than IP44 according to ST SEV 592-77.

3.3.3. All moving and rotating parts of machines that pose a danger to operating personnel must be covered with safety covers in accordance with ST SEV 2696-80.

3.3.4. The machine drive must be turned off when the working parts are overloaded.

Machines must have the required number of emergency shutdown devices.

3.3.5. Workplaces must comply with the requirements of ST SEV 2695-80.

3.3.6. The design of the protective conductor connection points must comply with the requirements of ST SEV 2308-80.

3.4. Sanitary and hygienic requirements

3.4.1. Do not allow lubricants to come into contact with products or parts in contact with them.

3.4.2. The design of washing-sorting and washing machines must ensure that the contamination of raw materials by microorganisms is reduced by at least 10 times during a single wash.

3.4.3. The noise level during machine operation should not exceed 85 dB on scale A in accordance with ST SEV 1930-79.

3.4.4. The vibration level during machine operation should not exceed the values ​​specified in ST SEV 1932-79.

2. Topic - 17.141.12-82.

3. The CMEA standard was approved at the 55th meeting of the PCC.

4. Dates for the start of application of the CMEA standard:

5. Verification period - 1992

2. Main parameters and dimensions.. 2 3. Technical requirements. 3

General information.

At enterprises, there are several methods for peeling vegetables: alkaline, steam, combined, thermal and mechanical. With the alkaline method, potatoes and other vegetables are preheated in water and then treated with an alkaline solution heated to 100 0C, which softens surface layer tubers. Then, in a drum washing machine, the tubers are cleared of the outer layer and washed of alkali. With the steam method, potatoes are treated with steam under a pressure of 0.6 ¸ 0.7 MPa for 1–2 minutes, then they enter a roller washing and cleaning machine, where the softened layer is removed from the tubers. At combined method potatoes are first treated with a 10% caustic soda solution at a temperature of 75–80 0C for 5–6 minutes, then with steam for 1–2 minutes. After this, the potatoes go into washing machines, usually of the drum type.

At thermal method vegetables are roasted in cylindrical furnace with a rotating cylindrical rotor and reach a penetration depth of no more than 1.5 mm. The vegetables are then cleaned in a washing machine. Duration heat treatment for onions 3-4 seconds, for carrots 5-7 seconds, for potatoes 10-12 seconds. Another cleaning method is mechanical.

Equipment for chopping and slicing vegetables.

Vegetable cutting machines are: disc, rotary, punch and combined.

The desktop type MPO-200 machine is used for slicing raw vegetables circles, slices, straws, cubes. The machine drive consists of an electric motor and a V-belt transmission. The working chamber is made in the form of a cylinder with windows for loading vegetables. The machine kit includes a circular knife, two grating discs and two combination knives. A circular knife is used for cutting vegetables into slices and shredding cabbage, combined - vegetables into cubes with a cross section of 3 x 3 and 10 x 10 mm.

Classification.

Machines for grinding raw materials can be divided into two groups: machines that provide coarse grinding of raw materials and machines that provide fine grinding. Modern cars for coarse grinding there are: roller, knife, hammer, crushers - destemmers for grapes, crushers - seed separators for tomatoes. Machines for cutting raw materials exist with fixed knives, with rotating disk knives; combined machines for cutting vegetables into cubes. For fine grinding of raw materials and separation of seeds, grinding machines are used, as well as homogenizers, colloid mills, disintegrators, micronors, cutters, etc.

Vegetable cutter

Has two horizontal shaft rotating in opposite directions. Shaft 1 rotates the drum, into the internal cavity of which raw materials enter. Shaft 2 rotates the disc knives, the number of revolutions of which is five times greater than the number of revolutions of the drum. The raw material entering the drum, under the action of centrifugal force, is thrown by the blade to a stationary cylindrical body and is brought under the influence of circular knives and a stationary flat knife. The shape of the blade ensures that the product is jammed during cutting. Therefore, the raw material is cut in two planes into small blocks and removed from the machine through a chute. In the same root cutter after modernization, the main improvement is the use of a device that tells the flat knife oscillatory motion in a plane perpendicular to the cutting edge, improving cutting quality.

The performance of the machine can be determined by the formula:

where n is the number of drum revolutions per minute; D is the diameter of the casing in which the drum is located, in m; h is the height of the product cut with a horizontal knife; ℓ - drum blade width, m; R - volumetric mass product, kg/m3; c - utilization factor cutting tool(c = 0.3 c = 0.4).

The machine for cutting eggplants and zucchini into circles cuts off the ends of the fruit along with the stalk and inflorescence and cuts them into circles with a set of circular knives; the thickness of the circles is determined by the spacer washers, .

Wiping machines

Rubbing is not only a process of grinding, but also of separation, i.e. separating the mass of fruit and vegetable raw materials from seeds, seeds and peels on sieves with a cell diameter of 0.8–5.0 mm. Finishing is the additional grinding of the pureed mass by passing it through a sieve with a hole diameter of 0.4–0.6 mm.

The main designs of wiping machines differ in the interaction of the sieve and the whip devices. It is based on the following features: the mesh drum is stationary, the whips move, “inverse” rubbing machines in which the sieve moves, and the whips are stationary, and without whips. In them the sieve does difficult things rotational movement around its own axis and planetarily. By number of stages: single-stage, two-stage, three-stage, two dual machines. According to the design of the sieves: conical and cylindrical; sectional and according to hole diameters. According to the design of the whip devices: flat; wire, etc. By loading devices: screw, in combination with a paddle device, loading through a pipe.

A single-stage wiping machine consists of a frame, a drive shaft mounted in 2 bearings with an auger, a blade and a whip device, a loading hopper and a drive with a V-belt drive.

The operation of the machine is based on the force of the whips on the product being processed, pushing it through the sieve and due to centrifugal force. Working machine it is also regulated by changing the angle between the shaft axis and the whips, changing the gap between the sieve and the whips and the diameter of the sieve holes. The pureed mass is discharged through trays, and waste from the cylinder is discharged through a tray.

Restaurants, canteens, and vegetable processing enterprises daily face the need to remove contaminants from the surface of plant products before preparing or serving them.

To increase productivity, large enterprises and establishments Catering install equipment capable of replacing manual labor, used for washing plant products.

Vegetable washing machines

As the name suggests, this kitchen equipment designed to quickly and efficiently wash vegetables, tubers and even herbs with a large workload. There are specialized and universal vegetable washers. If the former can only be occupied in the process of washing vegetables, then the latter significantly expand the capabilities of the staff, allowing them to be used for washing almost any product.

Vegetable washing machines By operating cycle time they are divided into:

• continuous equipment that operates on a stream, providing highest productivity, - their use is advisable in billet shops;
• machines with a certain cycle, which, after completing a given program, turn off. Models of this group of devices have two methods of unloading clean products: manual and mechanical. The device shape and orientation are very diverse. The washing device depends on the specialization of the machine and may include nozzles, discs, movable baskets and much more.

Vegetable washing machine: operating principle of cyclic units

Devices for washing products of plant origin have general principle work, but may differ slightly depending on individual characteristics and functionality. The food container is made of high-quality stainless steel and is equipped with a sealed lid. A removable filter is installed inside above the drain pump. The control panel allows you to select various modes washes, which depend on the characteristics of the product contained in the washing tank.

For juicy tomatoes, it is wise to use a gentle option, but hard vegetables require a tough, literally, approach to achieve desired result. In this case high pressure machines for washing vegetables and root crops will serve as an auxiliary factor for removing soil particles, insects, etc. It is also important a large number of water, in which the tubers, experiencing friction against each other, also undergo additional purification.

Vegetables or other products are placed in the working tank, then water is supplied to it through a system of tubes. The dirt is washed off, after which water is supplied again for a final rinse. If the vegetable and fruit washing machine is additionally equipped with a centrifuge, then the last stage cycle will be the drying of clean products.

Machines for washing vegetables and root crops: types

The classification of vegetable washing units divides them into three groups according to the way they perform basic functions:

• tiltable - equipped with a rising working container, which ensures that dirt settles to the bottom of the tank and facilitates the procedure for removing clean vegetables, root vegetables, fruits, and herbs;
• non-tipping food washing machines have perforated tank surfaces through which water is supplied under pressure, first to remove contaminants and then for rinsing;
• centrifuges - allow you to remove excess water, leaving the contents of the container dry.

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