SG-50 & SG-70 Vegetable Salad Spinner

What the machine does

Surface-water removal—not thermal drying

The HELPER SG series uses centrifugal force to remove water carried on washed vegetables. Product is loaded into an inner basket, the lid closes, and the basket spins for a controlled cycle. Water passes through the basket openings and drains from the chamber. The process does not cook or heat-dry the food; its purpose is to reduce free moisture before salad mixing, seasoning, filling, freezing or packing.

Basket handling helps keep delicate material contained and makes batch collection straightforward. An internal basket cover is intended to stop leaves or cut pieces from escaping during acceleration. Speed and dewatering time are adjustable, allowing a processor to develop recipes for products with different fragility, cut size and water retention.

The official range contains two models. SG-50 is the smaller 50-litre unit; SG-70 provides a 70-litre basket and higher stated hourly output. Model selection should be based on real batch weight and cycle time rather than basket volume alone.

Published technical data

SG-50 versus SG-70

Specification	SG-50	SG-70
Basket volume	50 L	70 L
Stated capacity	300–500 kg/h	600–900 kg/h
Power	1.1 kW	1.62 kW
Machine weight	150 kg	310 kg
Dimensions (L×W×H)	1000×650×1050 mm	1050×1030×1160 mm

Capacity interpretation: published hourly ranges are not a guarantee for every vegetable. Actual output changes with bulk density, basket fill, cycle time, loading/unloading time, target residual moisture and permitted product damage.

Choose by the complete cycle

Start with required finished kilograms per hour, then measure representative batch weight. Add loading, lid movement, acceleration, spinning, deceleration and unloading to establish cycle time. A larger basket can improve throughput, but only if operators and upstream washing can supply balanced batches without creating queues.

Confirm electrical supply, floor loading, drain position, basket quantity and the handling route. Spare baskets can reduce idle time when one basket is unloading while another is prepared, subject to the approved operating procedure.

Factory acceptance testing

Prove moisture reduction without unacceptable damage

Run the machine with the buyer’s actual leafy greens and cut vegetables across minimum and maximum planned batch sizes. Record incoming surface water, batch weight, recipe speed, spin time, total cycle time, finished weight and visible bruising or breakage. Where residual moisture is critical, agree a repeatable sampling method before the test.

Demonstrate lid interlocks, emergency stop, controlled deceleration, servo opening and closing, touchscreen recipe changes, drain flow, restart behavior and alarms. Observe vibration and noise at representative loading. Verify that an operator can remove the basket at the stated working height without unsafe reach or twisting.

Cleaning acceptance should time strip-down, wash, inspection and reassembly. Inspect product-contact zones after cleaning and check that water does not remain trapped. The final signed specification should identify basket quantity, basket material, control language, electrical standard, guarding, drain connection and spare parts.

Information required for sizing

• Vegetable type, cut size and fragility
• Incoming and target surface moisture
• Required finished output per hour
• Expected batch mass and operating shifts
• Upstream washer and downstream process
• Power, drainage and available floor space

No exact official video is embedded on the verified product page. To preserve product accuracy, footage from a different spinner or another supplier has not been substituted.