The vortex-type fruit and vegetable washer achieves efficient cleaning through the synergistic effect of “ozone oxidation + vortex spray.” The cleaning process is as follows:

1. Ozone Water Generation: An ozone generator at the base produces ozone, which is pumped into the wash tank water via a dedicated air pump, rapidly dissolving to form highly oxidizing ozone water.
2. Vortex Bubble Impact: High-pressure water flow at the tank bottom interacts with the bubble generator to create dense, rising vortex currents and fine bubbles. Bubbles burst upon contact with produce, releasing energy to create gentle impact and scrubbing action.
3. Dual Cleaning Process: Produce continuously tumbles within the circulating water flow. Physically, the vortex and bubbles strip away surface dirt, debris, and other physical contaminants. Simultaneously, ozonated water oxidatively decomposes surfaces, effectively eliminating bacteria and viruses while degrading most pesticide residues like organophosphates.

1. Washing Tank: The main working area, constructed from food-grade stainless steel, designed to hold materials awaiting cleaning and washing water.
2. Filter Tank: Typically positioned on one side of the equipment, featuring multiple internal baffles and activated carbon filter layers. It intercepts and settles silt, hair, and fine impurities generated during washing, achieving preliminary purification.
3. Circulation Pump: Provides core power for system water circulation, pumping filtered water back into the washing tank to create continuous vortex flow.
4. Vortex Generator: Located at the tank bottom, synchronized with the pump, it generates tumbling vortex flow through specialized water flow design.
5. Ozone Generator System: Integrates an ozone generator and air pump to inject ozone into the water during washing, achieving sterilization and pesticide residue degradation.
6. Drain Valve: Rapidly empties wastewater from the tank after cleaning.
7. Electrical Control System: Includes power switch and leakage protector for operational safety and simplified control.

• Suitable Materials: Covers leafy vegetables (lettuce, Chinese cabbage, pickled vegetables, black fungus, sea vegetables, etc.), various fruits, poultry, seafood, soy products, and other root/bulb vegetables. Also accommodates cleaning needs for materials with food packaging.
• Suitable Scenarios: Ingredient pre-processing in central kitchens and group meal distribution centers; supermarket fresh produce sections, pre-washed vegetable processing plants, fruit distribution centers, small food processing plants, institutional cafeterias (schools/hospitals/corporate cafeterias).