Vegetable equipment. Start with the material.
Choose equipment for the incoming vegetable and the food you want to make: juice, puree, sauce or soup base. Define preparation, recovery and downstream interfaces.
The pulper and finisher view follows an existing equipment photograph. It is a reference visualization, not a customer installation or a guarantee of model, capacity or dimensions.
Choose the food route.
Then choose the machine.
Compare the preparation and extraction questions across vegetable families. These are equipment-selection routes, not validated food processes or a claim that every preparation machine is in the supplied range.
| Vegetable family | Juice | Puree | Sauce / soup base |
|---|---|---|---|
| Root vegetables | Soil removal, preparation and pressing trial | Peel/cut/soften where required; screened recovery | Particle, recipe and mixing duty |
| Fruiting vegetables | Defect sorting, seed/skin handling and liquid separation | Crush or soften as specified; screen choice and rejects | Recipe texture, seed/skin target and connected sauce route |
| Leafy vegetables | Gentle washing and foreign-matter control before extraction | Fibre length, preparation and screen trial | Fibre dispersion, texture and pumpability |
| Starchy vegetables | Establish whether separated liquid is the intended product | Preparation and temperature-dependent viscosity | Starch behaviour, mixing, heating and restart |
On a narrow screen, scroll horizontally to compare juice, puree and sauce routes.
A root brush washer is not assumed suitable for leaves. Confirm the actual preparation equipment and scope for the material.
Keep the upstream duties explicit.
Conveying and brush washing are named machines in the current eight-family range. Sorting, peeling and cutting are separate preparation duties to include when the incoming material requires them.
Compare the recovered stream.
Record product and residue in a real sample trial; then review viscosity, thermal/package responsibilities and open cleaning versus CIP.
Vegetable, product, output and scope.
State the incoming material and preparation, target juice/puree/sauce, the output basis and existing equipment. Add viscosity, particles and package when known.
Use these comparisons to shortlist unit operations across vegetables. A complete material-specific line needs its own preparation, recovery and packaging review.