In FRY-TECH FOOD EQUIPMENTS PVT LTD, Sterilization Machines for Potatoes and Vegetables have moved beyond simple washing. For industrial processing (like for frozen fries, pre-cut salads, or chips), sterilization is achieved through Ozone (O3), UV-C Radiation, or Ultrasonic technologies. These methods eliminate 99% of pesticides, bacteria (E. coli, Salmonella), and viruses without using harmful chemicals like chlorine.

1. Types of Sterilization Technologies FRY-TECH

A. Ozone Bubble Washers (Chemical-Free Disinfection)¹

This is the most common for potato and vegetable lines. Ozone gas is injected into the water, acting as a powerful oxidizer that kills pathogens and breaks down pesticide residues.

• Best for: Potatoes, Carrots, Ginger, and Leafy Greens.
• Key Advantage: Extends the shelf life of fresh-cut vegetables by 30-50%.

B. UV-C Disinfection Tunnels

Potatoes or vegetables pass through a tunnel on a conveyor belt under high-intensity UV-C germicidal lamps (254nm).²

• Best for: Surface sterilization of dry or semi-dry products before packaging.
• Key Advantage: Dry process; no water or chemicals involved.

C. Ultrasonic Vegetable Cleaners

Uses high-frequency sound waves to create "cavitation bubbles" that blast away microscopic dirt and contaminants from the deep pores of vegetables (like the eyes of a potato).

• Best for: Root vegetables with uneven surfaces (Ginger, Potatoes, Turmeric).

. Technical Specifications (2026 Industrial Standard)

Top Manufacturers in Ahmedabad:

. Why Invest in Sterilization in FRY-TECH?

1. Export Requirements: Most international markets now reject vegetables treated with chlorine; Ozone is the globally accepted "Green" standard.
2. Safety: Removes up to 98% of residual pesticides which standard washing cannot do.
3. Cost: Recycling ozonated water reduces water consumption by up to 60% compared to traditional "flow-through" washing.