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净菜加工设备的组成!

来源:/ 浏览量: 时间:2020-12-24 13:33:47

  1、工位挑拣输送机:完结产品初级挑拣和切分,合作切菜机运用,可直接供应切菜机运用,进步工作效率,是净菜加工设备中初级处理设备。
  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、切菜机:用于净菜加工中蔬菜切丁、切片、切丝、切块、切段等要求,选用高速旋转刀盘,变频操控,多组刀盘可交换,切开规则,切开外表光滑,利于净菜加工加工中的存储,是净菜加工中的切开部分重要设备。
  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:清洗是净菜加工设备中的重点设备。采用螺旋水流清洗蔬菜,同等箱体延长清洗路径,水流分散物料,冲洗物料内部和表面杂质,清洗彻底,出料采用水流出料,减少物料损伤。后端输送采用振动输送,上端清水喷淋,提高清洗清洁度。
  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.
               净菜加工设备
  4、杀菌:采用臭氧杀菌一是杀灭微生物,起到消毒杀菌作用;二是使各种有臭味的无机物或有机物氧化,起到除臭作用;三是使新陈代谢产物氧化,从而延缓新陈代谢,利于蔬菜保鲜。
  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、保鲜:蔬菜切割、清洗后的保鲜是净菜加工中的重点,净菜加工中采用的保鲜主要是冰水冷却、脱表面水分和气调包装,冰水冷却可以降低蔬菜的温度,延缓蔬菜的呼吸强度,从而起到保鲜作用。由于蔬菜表面的水分存在蔬菜不利于蔬菜保鲜,通过变频离心脱水原理,可以脱去蔬菜表面水分,然后进行包装。包装过程中,采用惰性气体置换包装内的空气,延缓蔬菜呼吸强度,从而达到保鲜的作用。保鲜是净菜加工设备中的重点和难点。
  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.
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  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: 。

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