Production Process:

vegetable enter into washing process after the initial cleaning and seprating impurities.

Washing and disinfection have 6 stages including the following item:

1. Pre-soaking
2. De-flooding
3. De-parasite
4. Pre-rinse
6.Final rinse

The 1st, 2nd and 3rd steps are done by purifiyng water.

The water is purified by carbonate and cilice tank filters and enters into the washing tanks.

The 4th, 5th and 6th steps are done by using light water resulting from purification by RO machine.

In the 5th step, vegetables enter into disinfection tank. Disinfection material used consists of the materials based on edible acides that make no change in color, smell and food value.

The vegetable after washing and rinsing are dried by dehydration centrifuge machine and enter into dying and tail cutting tunnel.

After passing these steps, any kind of the vegetable depend on its usage enter into packing step that is done manually by trained personnel in a healthy and disinfacted environment transferring to the loading unit in order to besend to the destination.