Cooking and Blanching Machine for Fruit and Vegetable Processing Equipment

 
 
单价 4.00 / sets对比
销量 暂无
浏览 35
发货 Chinashandongqingdao
库存 20sets
过期 长期有效
更新 2020-09-06 08:41
 
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Qingdao Rigid Precision Machinery Co., Ltd.

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Product Name: Cooking and Blanching Machine for Fruit and Vegetable Processing Equipment Model NO.: Rd-v-bleaching Customized: Customized Power: 4kw Voltage: 380V Type: Cooking Blanching Machine Material: 304 Stainless Steel Automatic: Automatic Warranty: One Year Warranty, Life-Long Maintenance Trademark: Rigid Transport Package: Wooden Cases Specification: Rd-v-bleaching Origin: Shandong, Qingdao HS Code: 8438600000 Product Description Cooking and blanching machine for fruit and vegetable processing equipmentSpecifications: Rd-v-blanchingMaterial: stainless steelVoltage:380Vain purpose of vegetable bleaching machine:Mainly used for the sterilization and color protection of materials, effectively the anti-qing effect of materials, and maintain the color of the material surface.The temperature can be automatically controlled in 98 degrees, the shape is beautiful, the automation degree is high, it is the vegetable processing and the drying before processing the indispensable product.Characteristics of the main equipment of food cleaning and blanchingassembly line:1)the single machine in the assembly line can be customized according to the different processing characteristics of the user; 2) cleaning operation speed can be adjusted without level, and users can set arbitrary cleaning contents according to unnecessary cleaning;3) this machine has compact structure and high automation, which is suitable for all kinds of processing scale enterprises.The heating rate is fast, it has the water filtration circulation system, improves the recycling of water source, and saves the electricity.Working principle of vegetableequipment:All kinds of leaf vegetables after washing machine to clean, and after cutting roots like heat, cooling into the blanching machine set, the line is fast cleaning, editing, antimicrobial enzymes color dehydration cooling in time, one time characteristic, make the fruit and vegetable to keep the original natural colour and lustre.
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