Vegetable-processing equipment in the food industry consists of a whole set of plants or a production line. They serve to select vegetables, clean and wash them, etc. They are used to sort vegetables and prepare them for sale or further processing. They allow you to peel vegetables and clean them of dirt, cut off the tops, and remove stems. They provide the ability to slice or otherwise make smaller raw vegetables for subsequent processes like pureeing, drying, boiling, drying, freezing, canning, juice extraction, production of concentrates, spices, etc.

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