净菜设备气泡冲击波原理能够将蔬菜瓜果表面冲洗干净，提高50%以上的工作效率，有效的杀灭有害细菌，分解残留农药；本机设有隔菜板，将清洗物与洗下的泥沙有效隔离开，降低了水的浑浊度，大幅提高了清洗水循环利用率，可节约80%的清洗用水,节省了人力；操作方便，省时省力，能耗低，卫生、、效率高。
The principle of bubble shock wave can clean the surface of vegetables, melons and fruits, improve the working efficiency by more than 50%, effectively kill harmful bacteria and decompose residual pesticides; The machine is equipped with a partition board, which can effectively separate the cleaning material from the washed sediment, reduce the turbidity of the water, greatly improve the recycling utilization rate of the cleaning water, and save 80% of the cleaning water and manpower; It is easy to operate, time-saving and labor-saving, low energy consumption, health, safety and high efficiency.
净菜加工设备的工艺流程：
The technological process of clean vegetable processing equipment is as follows:
1.挑选选择具有丰富肉质的蔬菜品种，严格选优去劣，剔除腐烂、干瘪部分。
1. Select the vegetable varieties with rich meat quality, strictly select the best and eliminate the bad, and eliminate the rotten and shriveled parts.
2.清洗利用气浴清洗机或毛辊清洗机清洗蔬菜。
2. Clean vegetables with air bath cleaner or roller cleaner.
3.切制将洗干净的原料根据产品要求分别切成片、丝、条等形状。
3. Cutting: cut the washed raw materials into pieces, silk and strips according to the product requirements.
4.杀青护色清洗后的蔬菜更容易变质，因此需要进行保鲜处理，进漂烫池杀青护色后，蔬菜的营养成分不会发生改变，且新鲜干净。
4. The vegetables after cleaning are more likely to deteriorate, so it is necessary to keep them fresh. After cleaning in the blanching pool, the nutritional components of the vegetables will not change, and they are fresh and clean.
5.冷却保鲜处理后的蔬菜应立即进行冷却（一般采用冷水冲淋），使其迅速降常温。
5. The fresh-keeping vegetables should be cooled immediately (generally with cold water), so that they can be quickly reduced to normal temperature.
6.沥水冷却后方便包装处理，需要将蔬菜表面水分处理干净。
6. After cooling, it is convenient to pack and clean the surface of vegetables.
7.计量包装蔬菜经检验达到食品卫生法要求，即可分装在塑料袋内真空包装。
7. The vegetables in metered package can be packed in plastic bags in vacuum after they meet the requirements of food hygiene law.
8.装箱入库净菜品质的保持重要的是低温保存。环境温度愈低，蔬菜的生命活动进行愈缓慢，营养素消耗愈少，保鲜效果也就愈好。所以选用常用冷藏温度，这样可避免发生冷害现象。
8. It is important to keep the quality of the packed vegetables at low temperature. The lower the environmental temperature, the slower the life activities of vegetables, the less nutrients consumption, the better the preservation effect. Therefore, the common refrigeration temperature is selected to avoid the occurrence of chilling injury.
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