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


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 


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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 

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