BLANCHERS
Blanchers are equipment for short-term thermal processing of food products in hot water or steam
The concept itself comes from the French word "bleach", "whiten".
This technique refers to the preliminary processing of food products. The main function or purpose of blanching depends on the product itself, including:
- Remove bitterness by scalding greens, some types of vegetables, onions
- Preserve color when blanching broccoli, asparagus, brussels sprouts
- Simplify peeling when processing fruits, tomatoes or nuts
- Bleach bones, meat or fish
- Get rid of foreign odors or to deactivate enzymes
- Soften the product, warm it up before further processing
- Blanching is often used in the production of natural potato chips for washing out the starch before subsequent frying
- One of the most important, though not the last functions of blanching is its role in disinfecting products both before their preparation and before the subsequent freezing.
The type of blanching equipment is selected based on the function and product. In professional kitchens, including dark kitchens and enterprises that produce and supply ready-made meals, batch-type blanchers are typically used. The most optimal solution is a cook-and-chill boiler system, which, after heating the product in hot water, automatically transfers it to a second or third section to stop the cooking process and rapidly cool it in cold water to preserve the texture.
This technology is ideal for blanching greens, vegetables, and other products to preserve their structure, color, vitamins, nutrients, and consumer appeal. During mass production, blanching is commonly integrated into various processing lines. For continuous production, devices designed for continuous operation are utilized to meet the required productivity of the entire production line.
Continuous blanchers typically employ a conveyor system with various types and widths of conveyors. For delicate products requiring maximum thermal processing up to 100°C, PVC conveyor belts may be used. These installations can include multiple sections for subsequent cooling down to the desired temperature. Such systems, known as belt blanchers, are used in processing lines for seafood, fish, or other fragile products (link). A key feature is that the product moves along the conveyor in a stationary state, significantly reducing the risk of mechanical damage.
For denser products like potatoes, blanchers with active mixers are employed. These devices not only immerse the product in hot water but also move it towards the unloading section. This type of blanching is suitable for products that float on the surface and require forced immersion for effective processing.
There are also specialized blanchers developed for specific products, such as seaweed. These units are custom-built to accommodate the unique characteristics and processing requirements of the product.
In the food industry, blanching technology can vary based on the product and several other factors:
- Heat Carrier: Hot water or steam, with subsequent cooling using cold water or air.
- Processing Time: Ranges from short-term scalding to several minutes of cooking in boiling water.
- Number of Sections: Some products and technologies do not require subsequent cooling, so only a heating section may be necessary.
- Mode of Operation: Either periodic or continuous.
Blanchers for industrial processing are one of our primary areas of expertise, you can purchase our standard units with a wide range of options from us, or we can develop and customize a standard model to meet your specific requirements upon individual request.
Used for blanching products in water, it is suitable for processing various vegetables, legumes, grains, mushrooms and other products. This versatile machine also functions as a water separator centrifuge which is activated after the blanching processes.
More information: sales@foodtechprocess.com
- Productivity: 30l/ 90l
- Material: Stainless steel
Blanchers are used to quickly heat or steam vegetables or fruits, often for the purpose of softening, preserving color, or removing skins before further processing. Geometrical volume 400 l.
Price depends on the chosen option. Please email sales@foodtechprocess.com
- Material: Stainless steel
- Heating power, kW: 18
- Type of the equipment: Individual machine
- Country of origin: EU
- Weight: 300 kg
- Voltage: 380-400V
- Geometric volume: 400 l
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
- Principle of operation: Continuous mode
SnackPro blancher will prepare different types of products making it a great solution for blanching large volumes of fruits and vegetables in a short time.
For more information and price quote email us at sales@foodtechprocess.com
The universal bath pasteurizer is used for processing a wide range of different food products, such as ready meals, sausages, hams or liquid products. Effective temperature regulation and a hygienic stainless steel design.
More information: sales@foodtechprocess.com
This multifunctional cooking machine with two baskets is designed for different ways of use and is suitable for a lot of variety of businesses - any enterprise or any participant of the HoReCa market. With the help of this equipment, you can cook, pasteurize, or blanch.
For a price quote, send us an email at sales@foodtechprocess.com
This multifunctional cooking machine is designed to be used in a variety of different ways and is suitable for the majority of professional kitchens and catering businesses - any small enterprise or any participant of the HoReCa market. With the help of this equipment, you can cook, pasteurize, or blanch.
For a price quote, send us an email at sales@foodtechprocess.com
This compact batch blancher is designed for efficient and simple blanching in smaller-scale food processing. Price depends on the chosen option.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Working volume: 450
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
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Voltage: 380-400V
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
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
- Heating: Electricity Steam
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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
- Heating: Mixed
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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
- Material: Stainless steel
- Heating power, kW: 72
- Principle of operation: Continuous mode
- Type of the equipment: Individual machine
- Working Area Width: 420 mm
The blancher is designed for blanching and cooking fruits, vegetables, meat, fish, mushrooms.
The price depends on the selected options.
- Material: Stainless steel
- Working volume: 700l
- Geometric volume: 1000 l
- Dimensions, mm: 3180x1860x1080
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.
- Material: Stainless steel
- Country of origin: Slovakia
- Voltage: 380-400V
The blancher is primarily intended for blanching lumpy products such as mushrooms and vegetables.
Price depends on the chosen options.
- Material: Stainless steel
- Principle of operation: Batch mode
- Type of the equipment: Individual machine
- Volume: 450
- Geometric volume: 550 l
- Dimensions, mm: 1770x899x997
Price depends on the chosen option.
- Material: Stainless steel
- Principle of operation: Continuous mode
Heating: electric and steam - combination
- Material: Stainless steel
- Principle of operation: Continuous mode
Price depends on the required production capacity.
- Material: Stainless steel
- Heating power, kW: 90
- Dimensions, mm: 3549x1919x1490
- Blanching section, mm: 400x1800
- Cooling section, mm: 400x900
The stated price does not include the steam generator
The unique sectional cooking kettle is intended for high-performance cooking/blanching/frying of a wide range of products with subsequent cooling to avoid damaging their structure. An essential part of this technology is the efficient cooling section, necessary for halting the cooking process after unloading. This function is also necessary when processing vegetables to the "aldente" state, when vegetables retain their structure and natural color after thermal treatment. This model provides heating by direct injection of purified steam into the heating section (steam generator - option).
- Suitable for cooking small-sized products
- Fast and intense heating due to direct steam injection
- Intensive hydro-stirring
- Automatic basket lifting system
- Material: Stainless steel
- Country of origin: Slovakia
- Volume: 2x250l/ 3x250l
- Voltage: 380-400V
- Working volume: 2x175l/ 3x175l
The VFB vacuum fryer with a built-in blancher is intended for drying and frying a wide range of products as well as for the production of chips and crisps from potatoes, carrots, onions, celery, parsley, beetroot and many other types of fruits, vegetables, and different snacks made out of meat, pork skin and fish.
For additional information, please contact us at sales@foodtechprocess.com
- Material: Stainless steel
- Type of the equipment: Individual machine
- Country of origin: Slovakia
The price is indicated with a semi-automatic control panel
The vacuum cooking 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: 20l
- Oil volume: 8l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
Designed for blanching vegetables, fruits, legumes, pasta, seafood before preservation and freezing.
For additional information, contact us at sales@foodtechprocess.com
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
