Abstract: This paper investigates variety of fresh vegetables suited for washing with submerged jets of water. The washing capacity and restriction factors were studied. The relationships between cleaning time and cleaning effect were analyzed on the basis of test data. The turbidity of washing water was measured at each level of the accumulative washing capacity and was tested as the factor influencing the spotless rate. Results show that this washing method can be used for washing green leaf, cut vegetables and some varieties of small-dimension vegetables, with the advantages of washing gently, little damage and good cleaning effect.