Introduction
Vegetable processing plants(Carrot/Beet/Celery/Kale/Cucumber) are designed to efficiently process a variety of vegetables, including carrots, beets, celery, kale and cucumbers. Vegetable processing Plant(Carrot/Beet/Celery/Kale/Cucumber) uses state-of-the-art technology to convert fresh vegetables into high-quality products such as juices, purees, dehydrated vegetables, frozen vegetables and ready-to-eat (RTE) salads. Vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) offers customizable solutions for a variety of processing needs, whether fresh-cut vegetables, packaged salads or juice extraction.
Vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) is optimized for high productivity, minimal waste and quality consistency while ensuring compliance with food safety standards.
Feature And Advantage
High flexibility: Vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) can process a variety of vegetables and produce a variety of product types such as juices, purees, frozen vegetables and dried vegetables.
Efficient processing: Advanced automated sorting, cleaning and cutting systems increase throughput and minimize waste.
Product quality: Vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) is designed to preserve the natural nutrients, flavor and texture of vegetables through processes such as flash freezing and flash pasteurization.
Scalable: The system can be adapted from small scale to large-scale production according to the needs.
Hygiene Safety: The system includes a CIP (Clean in Place) system for effective sanitation between batches, ensuring product safety and compliance with food safety standards.
>> Production Process
Raw material receiving and sorting
Receiving: Fresh vegetables are received from the farm or supplier, inspected for quality, and sorted according to size, ripeness and condition.
Sorting: An automatic sorting system ensures that only high-quality vegetables enter the processing line.
Washing and Cleaning: Vegetables are washed thoroughly to remove soil, pesticides and other contaminants. The process usually involves a high-pressure water spray or air blowing system.
Peeling and cutting
Peeling: For vegetables such as carrots, beets and cucumbers, automatic peeling systems remove the skin without wasting product.
Cutting and slicing: Then use a precision cutter to cut the vegetables into various shapes, such as strips, cubes, slices or dices. This step can be adapted to specific product requirements (e.g. fresh-cut vegetables or juiced products).
Juicing and Extraction (Juice)
Juicing: Vegetables such as carrots and beets can be juiced using a screw press or a hydraulic press. For leafy vegetables like kale and celery, use a cold-press juicer to retain maximum nutrients.
Separation: A centrifuge is used to separate the juice from the pulp and the resulting liquid is clarified to ensure purity.
Blanched (optional)
Blanching: Vegetables can be blanched by soaking them in hot water or steam for a short time to preserve color, texture and nutrients, especially frozen vegetable products.
Cooling: After blanching, cool vegetables quickly with cold water or air cooling to stop the cooking process and preserve their texture.
Purée processing (for sauces and soups)
Puree Preparation: Place vegetables such as carrots, beets, celery, kale, and cucumbers in a grinder to make a smooth puree.
Homogenization: The puree is further processed to ensure a smooth, consistent texture, ideal for producing soups, sauces or baby food.
Freeze or dehydrate
Freezing: For frozen vegetable products, vegetables are quickly frozen using IQF (Individually Quick Freezing) technology to retain their colour, texture and nutrients.
Dehydration: For dry vegetable products, use a spray dryer or freeze dryer to dehydrate the vegetables, making them suitable for long-term storage or as an ingredient in ready-to-eat meals.
Packaging and labeling
Filling and Packaging: Processed vegetables (fresh cut, pureed, frozen or dried) are packed into containers such as vacuum-sealed bags, sachets, jars or plastic barrels depending on the product type.
Sealing and Labeling: Automatic sealing and labeling systems apply product sealing and labeling to ensure freshness and correct identification for retail or commercial use.
Quality control and inspection
Inspection: The final product undergoes visual and mechanical inspection for quality control. Systems detect defects in packaged or unfilled products to ensure all products meet standards before distribution.
Specification
| Feature | Description |
| Raw Material Input | Fresh carrots,beets,celery,kale,cucumbers |
| Production Capacity | 500 kg-100,000 kg/day(customizable) |
| Sorting &Washing | Automated sorting and high-pressure washing systems |
| Peeling &Cutting | Automated peeling and cutting systems(slicing,dicing) |
| Juicing &Extraction | Screw press,hydraulic press,or cold press for juicing |
| Puree Processing | Milling,homogenization for puree production |
| Blanching &Cooling | Hot water or steam blanching followed by rapid cooling |
| Freezing | QF (ndividual Quick Freezing)technology for frozen vegetables |
| Dehydrating | Spray drying or freeze drying for dried products |
| Filling &Packaging | Vacuum-sealed bags,pouches,jars,or plastic containers |
| Sealing &Capping | Automatic sealing and capping systems |
| Labeling System | Automated labeling with barcodes |
| Control System | PLC-based automation with touchscreen interface |
| Materials | Stainless steel 304(food-grade) |
| Energy Consumption | 20-50 kW(depending on production scale) |
| Power Supply | 220V-380V AC |
| CIP System | Automated Cleaning-in-Place(CIP)system |
Application
Juices: fresh vegetable juices, concentrates and mixed juices (carrot, beet, celery).
Purees: Purees used in soups, sauces, and baby foods.
Fresh-cut vegetables: Ready-to-eat salads or fresh vegetable mixes.
Frozen vegetables: Frozen carrots, beets, kale, celery, cucumbers, etc.
Dehydrated vegetables: Dried vegetables used for quick meals, snacks, or cooking.
Vegetable Snacks: Chips or crisps made from kale, beets, or carrots.
FAQ
Q: What types of vegetables can vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) process?
A: This vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) is specifically designed to process carrots, beets, celery, kale and cucumbers into a variety of products including juices, purees, frozen vegetables and dehydrated foods.
Q: What products can this vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) produce?
A: This vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) can produce a variety of products, including fresh-cut vegetables, vegetable juice, vegetable puree, frozen vegetables, dehydrated vegetables, etc.
Q: What is the production capacity of the vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber)?
A: This vegetable processing plant(Carrot/Beet/Celery/Kale/Cucumber) can process 500 kilograms to 100,000 kilograms of vegetables per day, depending on the configuration and production needs.
