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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 

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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 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 or call +421 944 259 499

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 or call +421 944 259 499

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 or call +421 944 259 499

The vacuum multifunctional cooking machine is designed for home use, catering (restaurants, hotels, catering companies) as well as small industrial enterprises respectively. This equipment allows you to cook, blanch, fry, evaporate, pasteurize, mix or stir.

For a price quote, send us an email to sales@foodtechprocess.com or call us +421 944 259 499

Batch blancher with an indirect electric or steam heating is applicable for blanching vegetables, mushrooms, meat, fish and seafood. This type of blancher is ideal for usage in catering-kitchens and in hospitals.

It's 2 in 1 device because is ideal as a batch blancher as well as a sous vide industrial machine. 

For more information, please email sales@foodtechprocess.com or call +421 944 259 499