凈菜設備氣泡沖擊波原理能夠將蔬菜瓜果表面沖洗干凈，提高50%以上的工作效率，有效的殺滅有害細菌，分解殘留農藥；本機設有隔菜板，將清洗物與洗下的泥沙有效隔離開(kāi)，降低了水的渾濁度，大幅提高了清洗水循環(huán)利用率，可節約80%的清洗用水,節省了人力；操作方便，省時(shí)省力，能耗低，衛生、、效率高。
The principle of bubble shock wave can clean the surface of vegetables, melons and fruits, improve the working efficiency by more than 50%, effectively kill harmful bacteria and decompose residual pesticides; The machine is equipped with a partition board, which can effectively separate the cleaning material from the washed sediment, reduce the turbidity of the water, greatly improve the recycling utilization rate of the cleaning water, and save 80% of the cleaning water and manpower; It is easy to operate, time-saving and labor-saving, low energy consumption, health, safety and high efficiency.
凈菜加工設備的工藝流程：
The technological process of clean vegetable processing equipment is as follows:
1.挑選選擇具有豐富肉質(zhì)的蔬菜品種，嚴格選優(yōu)去劣，剔除腐爛、干癟部分。
1. Select the vegetable varieties with rich meat quality, strictly select the best and eliminate the bad, and eliminate the rotten and shriveled parts.
2.清洗利用氣浴清洗機或毛輥清洗機清洗蔬菜。
2. Clean vegetables with air bath cleaner or roller cleaner.
3.切制將洗干凈的原料根據產(chǎn)品要求分別切成片、絲、條等形狀。
3. Cutting: cut the washed raw materials into pieces, silk and strips according to the product requirements.
4.殺青護色清洗后的蔬菜更容易變質(zhì)，因此需要進(jìn)行保鮮處理，進(jìn)漂燙池殺青護色后，蔬菜的營(yíng)養成分不會(huì )發(fā)生改變，且新鮮干凈。
4. The vegetables after cleaning are more likely to deteriorate, so it is necessary to keep them fresh. After cleaning in the blanching pool, the nutritional components of the vegetables will not change, and they are fresh and clean.
5.冷卻保鮮處理后的蔬菜應立即進(jìn)行冷卻（一般采用冷水沖淋），使其迅速降常溫。
5. The fresh-keeping vegetables should be cooled immediately (generally with cold water), so that they can be quickly reduced to normal temperature.
6.瀝水冷卻后方便包裝處理，需要將蔬菜表面水分處理干凈。
6. After cooling, it is convenient to pack and clean the surface of vegetables.
7.計量包裝蔬菜經(jīng)檢驗達到食品衛生法要求，即可分裝在塑料袋內真空包裝。
7. The vegetables in metered package can be packed in plastic bags in vacuum after they meet the requirements of food hygiene law.
8.裝箱入庫凈菜品質(zhì)的保持重要的是低溫保存。環(huán)境溫度愈低，蔬菜的生命活動(dòng)進(jìn)行愈緩慢，營(yíng)養素消耗愈少，保鮮效果也就愈好。所以選用常用冷藏溫度，這樣可避免發(fā)生冷害現象。
8. It is important to keep the quality of the packed vegetables at low temperature. The lower the environmental temperature, the slower the life activities of vegetables, the less nutrients consumption, the better the preservation effect. Therefore, the common refrigeration temperature is selected to avoid the occurrence of chilling injury.
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