VEGETABLES WASHER

Washing different types of vegetables

In professional food preparation, the intensity of the water flow should be adapted to the type of produce being processed. Firmer vegetables can withstand more intensive washing, while leafy vegetables require gentler treatment to reduce mechanical damage.

Capacity per batch

Leafy vegetables are lighter and bulkier, so the capacity per batch is lower than for firmer types of vegetables. The appropriate washer therefore depends primarily on the type and quantity of produce regularly processed.

Spin drying after washing

Spin drying removes excess water from the surface of vegetables and fruit after washing. The produce is then ready for cutting or further processing.

Automatic or independently controlled operating cycle

Depending on the workflow, a machine with automatic programs or a model with independently controlled washing and spin-drying sections can be selected. Automatic programs simplify repeated processing of similar batches, while independent control of each stage allows the process to be adapted to the type and quantity of vegetables.

Use in professional food preparation

Vegetable washers are suitable for restaurants, canteens, central kitchens, catering operations and food-preparation facilities that regularly process larger quantities of fresh vegetables and fruit. Mechanised washing reduces manual work and enables individual batches to be processed in a controlled and repeatable manner.