The prefabricated vegetable production line is an automatic complete set of equipment integrating raw material processing, processing and cooking, cooling and sterilization, packaging and storage, etc. Its performance characteristics are designed around the core objectives of "efficient mass production, quality stability, safety and compliance, flexible and adaptive", specifically as follows:
1、 High automation and efficient mass production capacity
One of the core advantages of the prefabricated vegetable production line is the high degree of automation. Through the linkage and cooperation of the equipment in each link, the manual intervention is greatly reduced, the continuous production is realized, and the production capacity is significantly improved.
Linkage of the whole process: from raw material cleaning (such as bubble cleaning machine), sorting (color sorting machine), cutting (chopping/slicing machine), cooking (interlayer pan and boiling machine), stirring (planetary stirring pan), cooling (vacuum cooling machine), packaging (vacuum packaging machine/body-fitting packaging machine), all equipment are connected through conveyor belt or mechanical arm to form "unmanned" production flow and avoid efficiency bottleneck of manual operation.
High-capacity adaptability: according to different scales, the production line can realize the output of "dozens of kilograms to several tons per hour" (e.g., small production line can process 50-200kg per hour, and large production line can reach 1-5 tons), so as to meet the mass production demand of regional supply to national distribution of prefabricated vegetable enterprises.
2、 Standardization Control and Quality Stability
The consistency of "taste, flavor, nutrition and shelf life" of prepared vegetables is very high. The production line ensures the stability of quality of each batch of products through accurate parameter control, and avoids "experience error" of manual cooking.
Precise and controllable process parameters: key links (such as cooking and sterilization) are equipped with PLC control system and sensor, which can accurately set temperature (± 1 ℃), time (± 5 seconds), pressure (such as pressure control of sterilization pot ± 0.01MPa), stirring speed and other parameters. For example:
For the "sugar frying" link of the prepared red vegetables, the oil temperature is controlled within 160-180 ℃ through the temperature sensor of the sandwich pot to avoid over charring or too shallow;
For low-temperature sterilization products (such as ready-to-eat salad), the pasteurizer can accurately control 60-70 ℃ for 30 seconds, so as to ensure the sterilization effect and reduce nutrient loss.
Formulation curing and reprinting: the production line can store hundreds of process formulations of prefabricated vegetables (such as adding amount of seasoning and heating time), and the standard taste can be reprinted by one-key call, so as to solve the problem of "batch change taste difference".
3、 Food Safety and Health Assurance
Material safety: 304/316L stainless steel shall be adopted for the equipment parts (such as cutting tools, pots and conveyor belts) in contact with food, which shall be acid and alkali resistant, corrosion resistant and not release harmful substances; Food grade heat transfer oil is used in some high-temperature links (such as fryer) to avoid pollution.
Easy cleaning design: the equipment structure has no sanitary dead angle (such as fillet transition and seamless welding), and CIP (CIP) (CIP system) is equipped. The pipeline and cavity can be automatically cleaned by high-pressure spraying and high-temperature alkaline water circulation, so as to reduce the residual risk of manual cleaning.
Sterilization and anti-corrosion guarantee: according to the product type, the sterilization process (such as high temperature and high pressure sterilization, pasteurization) is adapted, and the shelf life is extended by vacuum packaging, nitrogen filling and other technologies.
4、 Flexible adaptability and versatility
There are a variety of prefabricated dishes (such as instant heating, instant cooking and ready-to-eat), and the production line needs to have a multi-class compatibility to meet the enterprise's "flexible production" needs.
The parameters are adjustable and adapt to multiple processes: the same production line can adapt to different categories by adjusting the parameters, such as:
Switch "Cooking Mode" (for rice and grocery processing) or "Cooking Mode" (for sauce and vegetable processing);
The blade spacing of the cutting equipment shall be adjusted to achieve fast switching of "cut (1cm), cut (0.3cm) and cut (0.2cm)".
Modular combination: the production line is designed in a modular manner. Enterprises can increase or decrease equipment according to product types (e.g. increase the number of fryers to produce crisp prepared vegetables, or increase the number of freeze-driers to produce dehydrated products) to reduce the risk of "single-category dependence".g.
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