Leopold Center for Sustainable Agriculture

Two Vegetable Wash Station Designs

This was a project of the Fruit and Vegetable Working Group,  designed and presented by Tim Landgraf, Landgraf Consulting; and drawings by Andrew Landgraf, GenX7 Design; Photographs by Jerry DeWitt, Leopold Center for Sustainable Agriculture. June 2011 

Table of Contentsradish

Introduction

Part #1: Vegetable Wash Station Design 1

Part #2: Hoophouse Vegetable Wash Station

Conclusion

Introduction

About this project sinks

After touring several smaller vegetable producers across Iowa, the Fruit and Vegetable Working Group, a community of practice within the Iowa Value Chain Partnerships, identified a need to publish a low-cost system design for washing vegetables on the farm.

This paper presents two system designs for washing vegetables. The first system is based on the basic design of the vegetable wash station at One Step at a Time Gardens, located near Kanawha, Iowa. This system is designed to provide a simple and effective method of hand washing fresh vegetables using materials commonly available from a large hardware/building material retail outlet at a modest cost.

For the first wash station design you will find:

  • 3-D drawings of all components in the wash station,
  • materials lists required to construct individual components, and
  • 3-D drawing of the completed structure.scrub

All drawings are presented in the Adobe PDF file format for ease of use.

The second system expands the first system to allow higher throughputs of vegetables. Commercially available vegetable washing and handling equipment are identified in the layout. This system also incorporates a cement floor and commercially available hoophouse covering for an extended season of operation. The addition of heating to the structure would extend the season even further.

For the second wash station design you will find:

  • descriptions of the commercially available equipment items, and
  • 3-D drawing of the layout of the complete system.

This system can be seen as a step between the simple, covered but open-air system in the first design and a fully-enclosed, food-handling building for post-harvest processing of fresh vegetables (not included in this project).

Approximate costs to construct both systems are shown in the conclusion section, plus a presentation of each system’s pros and cons. Photographs of the first wash station are from One Step at a Time Gardens.

About One Step at a Time Gardens

Owned by Tim Landgraf and Jan Libbey, this farm is in its 16th year of producing vegetables, herbs, raspberries and pastured poultry. The farm’s primary markets are a Community Supported Agriculture (CSA) operation, area farmer’s markets, direct-to-consumer marketing and some targeted wholesale accounts. The farm is located near Kanawha in north central Iowa. With roughly 8 acres in vegetable production, the farm harvests fresh vegetable produce 5-6 days each week during the summer and fall. Visit their website at http://www.ostgardens.com.

 

Continue to Part #1: Vegetable Wash Station Design 1