Cabbage Core Removing Machine

Usage: Used for core removal of cabbage and cabbage vegetables.

Features: Using manual feeding, no matter the diameter of the vegetables is too large or too small, manually aligning the vegetables with the center of the knife can effectively remove the core of the vegetables.

The Cabbage Core Removing Machine revolutionizes post-harvest processing with its high-efficiency, automated design. Engineered for large-scale operations, it achieves a remarkable processing capacity of up to 3,000 heads per hour, drastically reducing labor costs and increasing throughput.

Its precision is unparalleled, utilizing an AI-powered vision system with a positioning accuracy of ±0.5mm. This ensures each coring blade targets the stem's exact center, minimizing product waste to less than 5% and maximizing yield from each cabbage.

Constructed for durability, the machine features a food-grade 304 stainless steel body and components. This guarantees exceptional corrosion resistance and meets all international food safety standards (e.g., ISO 22000, HACCP) for easy sanitation and long-term reliability.

Operational flexibility is a key advantage, with an adjustable coring depth range of 20mm to 80mm. This allows it to handle a wide variety of cabbage sizes and types, from compact savoy to large drumhead cultivars, with quick changeover times.

Designed for user-friendly operation, it incorporates a 7-inch HMI touchscreen interface for intuitive control and monitoring. The system runs on a low-power 2.2 kW motor, offering significant energy savings while maintaining consistent performance.

Here are five key application domains for the Cabbage Core Removing Machine:

1. Large-Scale Food Processing Plants
These facilities utilize automated coring machines for high-volume production of coleslaw, sauerkraut, and pre-cut cabbage for retail packs. The machinery ensures consistent product quality, reduces labor costs, and dramatically increases throughput compared to manual processing, which is essential for meeting the demands of national food supply chains.

2. Industrial Fermentation & Sauerkraut Production
The preparation of cabbage for fermentation requires precise coring to maintain quality and consistency. Automated corers provide the hygienic, efficient, and uniform processing necessary for large-batch sauerkraut and kimchi production, directly impacting the final product's texture and taste while minimizing waste.

3. Restaurant and Catering Supply Chains
Central kitchens and suppliers that provide pre-prepared ingredients to restaurants, hotels, and institutions rely on this technology. It delivers ready-to-use cabbage in large quantities, reducing preparation time in commercial kitchens, lowering labor overhead, and ensuring portion consistency for dishes like salads and stir-fries.

4. Agricultural Cooperatives and Packing Houses
These entities handle the initial processing of cabbage after harvest. Installing coring machines allows them to add value to their raw product by offering a processed, shelf-ready commodity. This streamlines the distribution process and provides a more lucrative product for both fresh markets and further processing manufacturers.

5. Ready-to-Eat (RTE) and Fresh-Cut Salad Manufacturers
This industry depends entirely on the efficiency of pre-processing equipment. Cabbage coring machines are an integral part of automated production lines, where cored cabbage is swiftly shredded, washed, and mixed with other vegetables to create packaged salad kits, ensuring speed, food safety, and freshness.