One of the key steps in making delicious French fries is washing and peeling the potatoes. Effectively washing and peeling potatoes not only makes food healthier and safer but also ensures the quality and taste of your fries.
Kwa nini uachane na kuosha na kukata viazi kwa mkono?
Usafi wa mkono wa jadi na kukata siyo tu unachukua muda mrefu, unahitaji nguvu kazi nyingi, na hauna ufanisi, bali pia unaweza kusababisha upotevu wa chakula kwa sababu ya kukata isiyo sawa. Kwa sababu hii, mashine ya kuosha na kukata viazi yenye ufanisi wa juu tuliyoianzisha ili kuondoa tatizo hili na kufanya viazi vya kukaanga kuwa rahisi, haraka, na yenye ufanisi zaidi.
Manufaa ya mashine ya kuosha na kukata
Excellent cleaning effect: rows and rows of hair rollers can effectively remove the dirt on the surface of vegetables, including soil, sand, pesticide residues, and so on.
Efficient performance: The washing and peeling machine has large-capacity continuous processing capabilities. TZ-2600 potato washing and peeling machine can process 2400kg of potatoes per hour. It can easily wash away impurities and dust from potatoes.
User-friendliness: its operation is also very simple, just put the vegetables into the machine and tap the switch.
Focus on food safety: the parts in contact with the ingredients are made of 304 stainless steel, which better ensures food safety during the production of French fries.
Kanuni ya Kazi ya Mashine ya Kuosha na Kukata
Yenye Meza ya kuchukua mainly consists of a wool roller, a rotating device, a water pump, and a drainage device.
Unapotumia, tunaweka viazi kwenye mashine ya kuosha mboga za wool roller, bonyeza swichi, na kifaa kinachozunguka kinaanza kuendesha wool roller kuzunguka. Pampu ndogo ya maji itatoa maji kwa mashine.
Mstari wa wool rollers huzunguka kwa kasi na kuzunguka juu ya uso wa viazi kwa mpangilio. Maji safi na uchafu kwenye uso wa viazi huchanganyika na kuanguka kwenye kifaa cha kutupa maji taka. Maji taka yanatolewa, na viazi vinaendelea kusafishwa, hatimaye kufika kwenye lango la kutoka.
