NEO MAKİNA ve MÜHENDİSLİK A.Ş. designs and manufactures fruit and vegetable processing and washing plants for the hygienic pre-processing of fresh fruit, vegetables, leafy greens, seafood and medicinal herbs. Bubble and vortex washers, ozone sanitation, sorting, cutting, drying and packing units form the intake line of ready-meal, frozen-food, drying and paste-canning plants.
Washing Technologies
Model A: Bubble Washer
- Principle: Air injected into the water by a blower forms a dense bubble bed; bursting bubbles create micro-turbulence that mechanically lifts dirt from the surface. The "surfing" wave keeps products tumbling in constant contact with water.
- Discharge: Integrated mesh-belt conveyor with top spray rinsing.
- Suitable products: Robust, irregular products such as apples, dates, tomatoes, peppers, root vegetables, potatoes and seafood.
Model B: Vortex Washer
- Principle: A pump-generated controlled spiral flow carries the product gently; stones and sand settle by density difference while the product moves with the flow. With no mechanical conveyor, crushing and bruising risk is eliminated.
- Ozone integration: An ozone generator turns washing into a sanitation step; pesticide residues are broken down and bacteria, viruses and fungal spores inactivated; ozone reverts to oxygen without residue.
- Water management: Active filtration and recirculation cut water consumption by up to 70%.
- Suitable products: Delicate items such as lettuce, spinach, rocket, strawberries, mushrooms, broccoli, medicinal and aromatic herbs.
Full Line Components
- Reception and pre-sorting: Tipping hopper, elevator, roller inspection belt, optional optical sorter.
- Washing and sanitation: Bubble/vortex washer, ozone or chlorine-dioxide dosing, rinse showers.
- Preparation: Destemming/pitting, peeling (steam/abrasive), slicing and dicing machines.
- Blanching and cooling: Steam or water-bath blancher for enzyme inactivation; cold-water or air cooling.
- Dewatering and drying: Vibrating screen, centrifuge or air-knife dryer; for drying plants see conveyor drying systems.
- Weighing and packing: Multihead weigher, vertical bagger or crate filling; metal detection.
- Automation: PLC recipes for belt speed, water flow, ozone dosing and temperature; variable-speed drives.
Typical Application Range
- Capacity: 500 kg/h – 20 t/h (by product)
- Applications: fresh-cut salads and vegetables, frozen vegetables, preparation before drying, paste and canning intake, seafood, central kitchens and catering
- Materials: AISI 304/316L stainless, dead-zone-free welded hygienic design, washdown electrical panels (IP65)
- Standards: CE Machinery Directive, EN 1672-2 (food machinery hygiene), ISO 22000/HACCP compliant layout
Why NEO MAKİNA?
- Product-specific technology: Bubble or vortex system selected by product sensitivity, soil load and capacity; the two can be installed in series where needed.
- Product integrity: Gentle handling and controlled flow preserve shelf life and visual quality.
- Sustainability: Water recovery, reduced chemical use with ozone, energy-efficient drives.
- Integration: Designed to match existing cutting, drying, freezing or packing lines; references include fruit-vegetable processing and drying lines in Gaziantep and Kemalpaşa.
- Single-source delivery: Process design, equipment, installation, automation, commissioning and operator training.
Frequently Asked Questions
Does ozone washing replace chlorine?
Yes. Ozone is a stronger oxidant and leaves no residue; combined use with chlorine dioxide is also possible. Dosage and contact time are set per product.
Which model suits leafy greens?
The vortex washer: with no mechanical conveyor, leaves are not damaged and sand and soil settle at the bottom. Centrifuge or air-knife drying is recommended after washing.
How much water is consumed?
1–3 m³ fresh water per tonne of product in a recirculating system; filtration and recovery save 50–70% compared with standard washers.
For washing and processing line design and a quotation for your product and capacity, contact us.