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BLANCHERS

The blanching process helps to save the vitamins and nutritional product features and it also saves an attractive external appearance with light natural colouration.

WHAT IS BLANCHING 

Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water or oil, removed after a brief, timed interval, and finally plunged into iced water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value.

blanching vegetablesblancher

The blanching/cooking process

The blanching process can be realized by steam, warm water or by steam and air combination depending on the type of processed product and required temperature.

Frozen vegetables have longer shelf life when compared to raw vegetables as they can be stored at temperatures below 0 degree for 8-12 months. The temperature of frozen vegetables is maintained below their freezing point and this eases storage and transportation. Few vegetables such as spinach, broccoli, peas, corn, and yam are usually frozen and the demand for frozen vegetables is growing from hotels, restaurants, supermarkets, and other foodservice establishments.

Owing to the changing lifestyle, eating habits, and the increase in demand for convenience food, there is a growing demand for frozen vegetables across the globe.

We offer different types of blanchers from rotary to belt continuous blanchers which can be implemented into your production line.

If you need any advice on which blancher to choose for your production, please email us to

sales@foodtechprocess.com 

Excellent blancher and cooker for efficient handling of vegetables and other food products.

For a price quote or more information, email us at sales@foodtechprocess.com

The cost is indicated without the price of the baskets

A batch blancher with indirect electric or steam heating is used for blanching vegetables, mushrooms, meat, fish, and seafood. This type of blancher is ideal for use in catering kitchens and hospitals.

  • Simple controls
  • Built-in electric heating
  • Large outlet valve
  • Safe operation

  • Heating: Electricity
  • Material: Stainless steel
  • Heating power, kW: 18/ 24/ 30/ 36
  • Principle of operation: Batch mode
  • Volume: 100l/ 150l/ 200l/ 300l

The price is indicated with a semi-automatic control panel

The vacuum kettle is designed for use in public catering establishments (restaurants, hotels, catering companies) and small manufacturing businesses. This equipment enables boiling, blanching, frying, evaporation, pasteurization, mixing, or stirring.

  • A unique multifunctional device
  • Possibility to cook/fry under atmospheric or vacuum conditions
  • Laboratory version of a Vacuum Fryer
  • Built-in condensation and secondary steam removal system
  • Intense electric heating
  • Sectional basket with a lid
  • Built-in system for separating and removing excess liquid from the product
  • Heating: Electricity
  • Material: Stainless steel
  • Heating power, kW: 5
  • Volume: 10l
  • Oil volume: 8l
  • Voltage: 380-400V
  • Max vacuum: -0,8 Bar

Geometrical volume 400 l.

Price depends on the chosen option. Please email sales@foodtechprocess.com

Blancher pouring AQ is designed for heat treatment of a wide range of products whose fine structure requires to minimize mechanical influence in the blanching or cooking process. Unlike a drum blancher, in which the product is blanched in a process of single directional mixing and rolling and a screw blancher, in which the product passes through a working chamber by means of a screw, in the belt type blancher the product lies motionless on the conveyor belt and is processed without damaging its surface.

Price depends on the chosen option. Please email sales@foodtechprocess.com

Blancher pouring AQ

Out of stock

Pouring Blancher ShowerBlanch is designed for heat treatment of a wide range of products whose fine structure requires to minimize mechanical influence in the blanching or cooking process. Unlike a drum blancher, in which the product is blanched in a process of single directional mixing and rolling and a screw blancher, in which the product passes through a working chamber by means of a screw, in the belt type blancher the product lies motionless on the conveyor belt and is processed without damaging its surface.

Price depends on the chosen option. Please email sales@foodtechprocess.com

Blancher AQ Deep is designed for heat treatment of a wide range of products whose fine structure requires to minimize mechanical influence in the blanching or cooking process. Unlike a drum blancher, in which the product is blanched in a process of single directional mixing and rolling and a screw blancher, in which the product passes through a working chamber by means of a screw, in the belt type blancher the product lies motionless on the conveyor belt and is processed without damaging its surface.

Price depends on the chosen option. Please email sales@foodtechprocess.com

The automatic screw cooker is designed for cooking or blanching various food products in continuous mode, saving both time and energy during production.

For additional details, contact us at: sales@foodtechprocess.com

We offer many different types of blanchers including continuous models as well as batch blanchers.

For a free consultation, send us an email at sales@foodtechprocess.com

Blanching helps keeping the vitamins and nutritional properties of the product, as well as an outer appearance with bright and natural color. For the price quote and more information about this blancher or any other blanchers, email us at sales@foodtechprocess.com 

Blancher CombiBlanch

Out of stock

Designed for blanching vegetables, fruits, legumes, pasta, seafood before preservation and freezing.

Price depends on your production and capacity. 

Heating: electric and steam - combination 

Price depends on the chosen option. 

Rotary blancher BD

Out of stock

The blancher is primarily intended for blanching lumpy products such as mushrooms and vegetables.

Price depends on the chosen options. 

The blancher is designed for blanching and cooking fruits, vegetables, meat, fish, mushrooms.

The price depends on the selected options.

The Batch Blancher Cook & Chill is designed for boiling, frying, heating and cooling of a wide range of products.

Price depends on the chosen option. 

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