Conveyor Belt Washer

a. Equipment Description

The Washing method is designed to decrease the product's prospective microbial development. If
pathogens are not removed, inactivated, or otherwise regulated, they may diffuse to adjacent products,
possibly contaminating a larger percentage of the product. And according to the FAO (1995), more than
23 times of feeds are wasted during their trip through the agricultural food chain leading to spoilage,
physiological deterioration, water loss and mechanical damage. Washing fresh produce can therefore
decrease the overall potential for microbial food safety risks.

The equipment that would be used is the conveyor belt washer that is intended and manufactured
having into account the sugar industry's techno-economic position. Considerations also included high
cleaning capability and efficiency and the desire to make stainless steel industrial machinery to
guarantee the value of the finished product. Products are prewashed before any leaf and stalk still
connected are separated to get rid of instant ground dust and pesticide substances. Using a mechanical
surface washing system, such as high-pressure water sprays, can enhance the extraction of mites and
other soil arthropods. And items must be washed after harvesting to enhance item quality and edibility
to prevent residues of field-applied chemicals and remove harmful microorganisms that would shorten
the product's life. The washing machine shows a simple design and a solid construction. The item is
continually supplied into the hopper and the washing system are assisted by the sprinklers that pour
water through and along the conveyor belt over the item to be cleaned at high pressure spray. In
operation, the product still lies on the belt conveyor surface without any relative motion between the
product and the conveyor belt. There will usually be no harm to the item in this manner.

b. Main Body Design

Advantages