Process Description

  • Spinach is moved dry (removing of beetles and caterpillars)
  • Washing with cold tap water
  • Blanching 175-195°F (80-90°C), cooling
  • The water from the last blanching segment is taken to a cooler


  • Two processing lines, each 12T/hr
  • Make-up water per line 12 m3/hr

Required equipment

  • GO2TM solution storage tank
  • Chlorine dioxide residual controller/sensor
  • Dosage pump (Acid resistant, equal to Prominent B-Line)

Dosing of GO2TM

  • In the cooler GO2TM solution is dosed on a flow time basis only in the final bath of the washing machine. Traditional washing practice requires up to three chlorine baths.

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