Cabbage Processing Solution and Its Machine ★

Processing Stage	Equipment Name	Main Function	Picture
Processing	Cabbage Coring Machine	Semi-Automatic locates and cores cabbage, stainless steel, and meets hygiene standards
	Sorting Table	Conveyor belt with workstations for manual sorting, collection holes with garbage bags
Cutting	Vegetable Cutter/Shredder	Cuts cabbage into shreds, slices, or strips, stainless steel structure
	Dicing/Chopping Machine	Chopping into small pieces includes feeding and intermittent discharge mechanisms
Cleaning	Vortex Cleaning Machine	Combines high and low tanks, with rotating impurity removal and water spray
	Ozone Bubble Washer Device	Connected to cleaning equipment for sterilization via ozone
Dehydration	Dehydrator	Removes surface moisture from cleaned cabbage
	Blanching & Cooling	Used in specific processes (e.g., spring roll fillings), blanching followed by cooling to inhibit enzymes and microbes
Conveying	Elevator	Connects different processes
	Bidirectional Conveyor	Connects the cleaning equipment to the receiving cart, allowing material for continuous production
Packaging	Packaging Machine	Weighs, seals, and packages dehydrated cabbage

 Purchasing Suggestions ★

1. Define Needs and Scale: Determine your processing scale (small, medium, or large factory) and target products (shreds, dices, or other forms). Large-scale continuous production requires full automation, while small workshops or catering units may only need a single shredder or dicer.

2. Focus on Material and Hygiene: Prioritize equipment made of food-grade stainless steel (e.g., 304 stainless steel), which is corrosion-resistant, easy to clean, and meets hygiene standards for food processing machinery.

3. Evaluate Capacity and Compatibility: The equipment's production capacity (e.g., kg/hour) should meet your output requirements. Also, consider whether the equipment can handle multiple types of vegetables you plan to process (e.g., some dicers are also suitable for cabbage, greens, fungi, etc.) to improve equipment utilization.

4. Assess Automation and Labor: Highly automated equipment (e.g., automatic de-rooting and cutting integrated machines, continuous production setups) may have higher initial costs but significantly reduce labor costs, lower labor intensity, and improve production efficiency. Balance this based on your labor costs and management needs.

5. Consider After-Sales and Ease of Use: Choose equipment that is easy to operate, maintain, and clean. Ensure the supplier provides reliable technical support and after-sales service.

6. Compliance and Safety: Ensure the equipment complies with local safety standards and regulations, particularly electrical and operational safety.

Summary ★

A complete cabbage processing machinery workflow typically follows the core steps of preprocessing → cutting → cleaning and sterilization → dehydration → (post-processing) → packaging. You need to combine and match these devices based on your processing scale, target product form, budget, and automation requirements.

Hope this information helps you better plan and select the mechanical equipment needed for cabbage processing. If you have more specific processing needs or goals, such as whether you primarily produce cabbage shreds or dices, or your approximate daily output, I can provide more detailed suggestions.