Key principle: The correct washing line depends first on the product—not on a generic capacity number. Leafy vegetables, root crops and cut vegetables require different handling and cleaning intensity.
Start with the raw material
Document soil load, product fragility, incoming size variation and whether peeling or cutting is required.
- Leafy vegetables need gentle circulation and controlled retention.
- Root crops may require brush cleaning or peeling.
- Cut vegetables need a final wash and effective surface-water removal.
Define the required finished product
A retail-ready whole vegetable, a cut ingredient and a product going to blanching or freezing do not use the same downstream stages.
- Specify acceptable damage and residual soil.
- Confirm cut size and packing format.
- Decide whether draining or air drying is required.
Review water and hygiene design
Discuss water source, filtration or recirculation boundaries, drainage, access for cleaning and food-contact material for each machine.
- Separate dirty and clean process zones.
- Provide drainage at wet-process stages.
- Confirm cleanability rather than assuming one material solves every hygiene requirement.
Information needed for selection
Send product photos or samples, target throughput, workshop dimensions, voltage, water supply and the next process after washing.
What to Send Before Equipment Selection
Provide raw material, finished product, target throughput, package format, workshop dimensions, voltage, utilities, project stage and any local standard. These inputs allow a configuration discussion without inventing specifications.