Women looking into a microscope in Sormac's microbiological laboratory.

Aug 25, 2025
Sormac lab supports leafy greens processing worldwide

Sormac is helping processors improve the quality and safety of leafy greens through its in-house Microbiological Lab and specialized equipment.

The company, which has developed vegetable processing technology since the 1990s, designs machines that handle fragile products such as arugula, spinach and baby leaf on an industrial scale. Its systems focus on mixing, washing and drying while reducing mechanical damage and contamination.

In 2015, Sormac launched its Microbiological Lab to strengthen research and provide support to both customers and internal engineering teams. The lab analyzes samples taken from key points in production to identify where damage occurs and how to prevent it.

Sormac leafy greens washing and thermal drying line — Sormac’s leafy greens washing and thermal drying line.

“We take samples from multiple points along the line and analyze them for signs of mechanical damage like tearing, bruising and stem breakage,” said Marianne Knorr, quality assurance officer and head of the Sormac Lab. “We then advise processors on how they can optimize their own processes.”

Even minor abrasions can increase vulnerability to spoilage and pathogens, especially when temperature and humidity fluctuate during storage. To address this, Sormac offers systems such as the PULSTAR washer, which uses low-turbulence water flow, and its LDT air-drying tunnels, which gently reduce surface moisture while preserving leaf quality.

Sormac also provides on-site audits and tailored support, helping salad producers, fresh-cut processors and foodservice suppliers optimize production lines and maintain product quality.

Photo courtesy of Sormac.