Veggie product

Convenience vegetables for the vegetarian kitchen

Canteens, commercial kitchens and foodservice cook vegetarian more and more often. They buy vegetables that are ready to use: peeled, cut, pre-cooked and packed for shelf life.

The chain at a glance

Washing, peeling, post-wash, inspection, preserving, weighing and vacuum packing. This is how field-run vegetables become a product that can be used in the kitchen without further preparation.

Shelf life is built along the line

Peeled vegetables lose quality quickly: the exposed surface dries out and potatoes discolour. Clean raw material, a short time between peeling and packing, a preservation bath and an unbroken cold chain decide how long the product keeps.

Pre-cooked or raw

Besides raw product, there is demand for pre-cooked potatoes, carrots and beetroot that only need reheating in the kitchen. For this, the product is cooked continuously after peeling, then chilled and packed.

All processes

The EIMA line covers these steps. You will find the machines with technical data on eima.de.

WashingClean raw material is the foundation of every veggie product.Machines on eima.de
PeelingHow much vegetable is lost in peeling determines the yield.Machines on eima.de
InspectionBefore cooking or mixing, pieces with peel residues, bruises or foreign bodies are sorted out by hand.Machines on eima.de
PreservingPeeled and cut convenience vegetables are preserved before they are chilled and packed.Machines on eima.de
CookingFor patty mixes, purées and salads, vegetables are cooked.Machines on eima.de

Raw materials for convenience vegetables

Carrotsfor veggie products

Beetrootfor veggie products

Celeriacfor veggie products

Potatoesfor veggie products

Guides on this topic

Planning veggie production: the checklist for manufacturers

Product, raw material, capacity, recipe changeovers, building, partner equipment: what to clarify before planning a line for veggie products from vegetables.

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