Borasco Professional Washing, Sanitation and Hygiene Systems

Fruit and vegetable cleaning in a professional kitchen is not just rinsing the product under water. Soil, foreign matter and microbial load on the surface must be managed through controlled water movement, duration and hygiene procedure without damaging the product's structure. Borasco's verified product scope does not consist of cream siphons or pastry equipment; it consists of professional washing, ozonation, air purification and hygiene systems.

Borasco is a Turkey-based professional hygiene brand focused on advanced ecological systems. Its product program includes fruit-vegetable washing and drying machines, ozone generators, air purification, filtration, hood and production-area hygiene solutions. The active model on Mutfak10 is the 100-liter BR-D070-Y pressurized fruit and vegetable washing machine.

How Does Pressurized Washing Process the Product Surface?

The water movement inside the BR-D070-Y is geared toward creating controlled mechanical effect on the surface of fruits or vegetables placed in the tank. The goal is to increase contact between different surfaces and water within the batch, instead of moving products one by one by hand.

Pressure level should not be the same for every product. Hard carrots, potatoes or apples do not have the same mechanical resilience as soft lettuce, strawberries and ripe tomatoes. High speed can cause bruising, leaf detachment or surface damage in delicate products.

Products should be separated from stones, packaging, string and large soil clumps before entering the tank. The machine does not replace pre-sorting and food acceptance control.

How Should the 100-Liter Tank Capacity Be Read?

The BR-D070-Y has a tank of roughly 100 liters. The tank's internal dimension is roughly 500 × 500 × 400 millimeters. The liter figure does not mean the same kilograms can be processed for every product. Leafy vegetables, dense potatoes and bulky lettuce take up different amounts of space.

Overfilling the tank can limit the products' free movement in the water. While material remaining on top isn't sufficiently processed, delicate products at the bottom can be exposed to more pressure. A business should test batch kilograms separately for each product.

How the product is removed from the machine after washing is also part of capacity. A full basket or product batch should not exceed a single staff member's safe lifting limit. Draining, drying and a clean transport container should be ready at the exit.

Which Products Use the Five Wash Speeds?

The machine offers five different wash levels. Low speed can be a starting point for delicate leaves, soft fruit or light surface dirt; higher levels for hardy vegetables and heavy soil load.

Speed should not be determined automatically by product name. The same tomato variety can behave differently based on ripeness, and lettuce based on leaf firmness. A business should check visual damage and cleaning result on accepted product batches.

An overly high level, instead of shortening duration, can increase product loss. A too-low level can be inadequate for heavy soil. Speed and program duration should be developed together as a recipe.

How Does the Digital Timer Support Wash Standards?

Wash duration can be programmed via the digital display. Rather than staff ending the process by eye, a similar duration can be applied for each product group. This structure helps reduce variation between shifts.

A saved program does not automatically guarantee the product comes out clean. When incoming dirt level, batch kilograms and water condition change, the same duration can produce a different result. A sample product should be visually checked after the program.

Excessively extending wash time can create mechanical damage in delicate products and unnecessary water-energy use. The goal is to use the verified most suitable cycle, not the longest one.

Seamless and Sloped Tank Design

The BR-D070-Y tank is offered with a specially sloped, seamless, single-piece interior design. Reducing joints and sharp corners can help limit areas where product residue can be retained.

The sloped surface helps direct water and residue toward the drainage point. The tank being seamless does not mean daily cleaning will be completed with rinsing alone. Corners, the sensor area, water inlets and the drainage line should be checked according to the business's cleaning plan.

304-grade stainless steel is stated for the machine body. Chlorinated or corrosive chemicals should not be left on the surface for extended periods; the cleaning product should be compatible with stainless steel and system components.

The Meaning of the 10–25°C Water Range in Operation

Product data states a water temperature of roughly 10–25°C. Overly hot water can affect leaf, texture and product temperature. Sudden contact between overly cold water and a warm product can also create different surface behavior in some fruits and vegetables.

Mains water's seasonal temperature should be checked, and the machine should not be operated outside its technical range. Wash water should be potable quality; a refresh procedure preventing dirty water from carrying over to the next clean batch should be applied.

The product's temperature after washing should be monitored before it goes into cold storage or the prep line. The machine does not replace a cooling device.

How Should Ozonation and Sanitation Claims Be Managed?

Borasco's general product program includes ozone-based washing and sanitation solutions. Ozone can be used in water or air hygiene applications with a suitable system and dose. Whether the ozone module is present in the delivered BR-D070-Y configuration should be verified from the order code.

Ozone or pressurized washing does not make a spoiled product safe and should not be interpreted as completely eliminating pesticides or microorganisms under every condition. A business should apply supplier control, product sorting, water quality and food safety planning together.

In systems with an ozone generator, ambient safety, ventilation and technical maintenance should follow manufacturer instructions. User settings should not be changed without authorization.

Post-Wash Draining and Drying

Water remaining on the surface of washed product can accumulate in the storage container and affect texture and shelf life. Leafy vegetables can be dried in a suitable vegetable dryer; hardy products can be dried with a drainage rack or a controlled air system.

A dirty acceptance crate and a clean product container should not be shared. Color- or label-coded containers should be used at the machine's input and output, and clean product should not be set back on the floor or a dirty counter.

If wash capacity is higher than the drying and prep line, clean product will pile up at the exit. Whatever batch quantity the machine can process per hour, the next area needs to safely accept that same amount.

Featured Highlights

• A roughly 100-liter wash tank with a 500 × 500 × 400 millimeter internal dimension
• Five different pressurized wash levels selectable based on product delicacy
• Digitally programmable duration, an automatic level sensor and an audible alert system
• A 304-grade stainless body and a specially sloped, seamless, single-piece tank design

How Should a Borasco Washing Station Be Planned?

Products should be separated into leafy, soft fruit, hardy vegetable and root product. Batch kilograms, speed, duration and post-wash drying method should be determined for each group.

Dirty product acceptance, pre-sorting, clean containers and a drained exit area should exist next to the machine. Electricity, clean water, drainage and floor load capacity should be prepared according to a full technical project.

One-directional flow should be established from the raw wash area to the ready-for-service product station; dirty crates should not cross into the clean zone.

Borasco Washing Machine on Mutfak10

The Borasco BR-D070-Y, a 100-liter digitally controlled system, can be reviewed on the Borasco fruit and vegetable washing machine page on Mutfak10, operated by Arlinoks. When comparing Borasco products, wash capacity, speed, sanitation configuration and installation infrastructure should be evaluated together.

Frequently Asked Questions

What products can the Borasco BR-D070-Y wash?

It can be used for fruits, vegetables and leafy products with different speeds and durations. Delicate strawberries or lettuce and hard potatoes should not be run on the same program; batch and pressure testing should be done for each product.

Does the Borasco washing machine eliminate all pesticides and microorganisms?

Pressurized washing and a suitable sanitation system can help reduce surface contamination and microbial load. It should not be considered a guarantee of complete elimination; supply, sorting, water and food safety procedures should be applied together.

Does Borasco's product program include a cream siphon?

The verified official and Mutfak10 product scope is geared toward fruit-vegetable washing, ozonation, air purification, filtration and professional hygiene systems. A cream siphon should be selected from a separate brand and product category.