1. Raw Material Pre-Treatment
Sorting/Impurity Removal: Manual or optical sorting table to remove rotten leaves and impurities.
Cutting: Multi-functional vegetable cutting machine (adjustable blade speed) for strips, cubes, or dices as required.
2.Vegetable washing machine:
Bubble Washing Machine (for lightly soiled leafy vegetables)
Turbulent Washing Machine (for root vegetables)
Ozone/Ultrasonic Washing (deep sterilization, pesticide residue removal rate ≥90%)
3. Dehydration & Drying
Centrifugal Dehydrator (adjustable speed to prevent leaf damage)
Vibrating Dewatering Conveyor (auxiliary water control)
Cold Air Dryer (preserves color, moisture control ≤5%)
4. Sterilization & Preservation
Sodium Hypochlorite/Electrolyzed Water Soaking (50-100ppm, 30 sec)
UV Sterilization Tunnel (auxiliary treatment)
Modified Atmosphere Packaging (MAP): Adjusted gas mix (O₂: 2-5%, CO₂: 5-10%, N₂ balance), extends shelf life to 7-10 days.
5. Packaging Stage
Automatic Weighing & Packaging Machine (±1g accuracy)
Vacuum Packaging (for ready-to-eat salads)
Labeling/Inkjet Printing: Production date, batch traceability.
Key Equipment Configuration List| Process Stage | Equipment | Recommended Model/Specs | |
| Washing | Bubble Washing Machine | Capacity: 1-2 tons/hour, 304 stainless steel | |
| Cutting | Multi-functional Cutter | Adjustable blade speed,customizable cuts | |
| Dehydration | Centrifugal Dehydrator | Drum speed: 500-1000 rpm, frequency control | |
| Sterilization | Ozone Generator | Concentration: 0.1-5ppm, integrated system | |
| Packaging | MAP Packaging Machine | Gas replacement rate ≥99%, dual-chamber vacuum |