Introduction: This study addresses the microbial risks associated with using modified washing machines (MWM) for drying fresh produce in small-scale farming operations. The Centers for Disease Control (CDC) highlights contaminated equipment as a significant contributor to foodborne illnesses in food establishments, with smaller-scale farmers often opting for modified washing machines as a cost-effective alternative to commercial green spinners. However, the potential microbial risks of these modified units remain understudied. Purpose: The objective of this research is twofold: first, to compare the microbial quality and safety risks of modified washing machines (Speed Queen TC5000 and Whirlpool WTW5000DW) in small-scale operations, and second, to evaluate the cleaning and sanitizing efficiency of modified washing machines. Methods: The study involved modifying washing machines following the Washing Machine/Greens Spinner Conversion Guide with support from the UVM Extension Ag Engineering team. Listeria innocua was used as a microbial indicator at concentrations of 106107 CFU/ml, and experiments assessed microbial loads before and after various treatments, including postharvest washing and different cleaning and sanitizing methods. Results and Conclusion: Results indicate microbial spread on contact surfaces and spinach within the drying units. However, when comparing both the machines there were no significant differences observed in microbial transfer from inoculated MWMs to uninoculated spinach, suggesting that contamination can occur similarly in both units. Frequent cleaning with detergent and sanitizer (peroxyacetic acid PAA and chlorine based) effectively reduced microbial contamination above 6 log CFU/ml. Additionally, shelf-life studies from days 0–10 were conducted to compare the overall quality of the spinach post spin drying against the different drying units. The Whirlpool washing machine decreased the shelf life of baby spinach by 2 days compared to the Speed Queen washing machine. Significance: This study emphasizes the importance of regular cleaning and sanitizing practices to mitigate microbial risks in drying units, irrespective of the type. The results contribute insight for small-scale farmers seeking cost-effective alternatives while ensuring the safety of fresh produce.