















The rotary blancher NORMIT BD is designed for blanching various types of food, vegetable and fruit, without causing damage to their structure.
The operation principle:
The rotary blancher is determined for blanching of vegetables, fruits, leguminous plants, pasta products, before conservation and freezing. The blanching process is an alternative way of cooking and sometimes it is the only way of culinary processing for products that are heat sensitive.
Short processing by steam or warm water enables to clean a product from microbes and molds after that it becomes safe for a consumer.
Suitable products:
- Vegetables
- Potatoes
- Pasta
- Rice
- Legumes (green peas, beans)
- Corn
- Spinach
- Broccoli, cauliflower
- Carrots
- Onions
- Other vegetables and fruits
Softening process - blanched products need less time for final preparation.
Enzymes deactivation - it reduces or interrupts enzymes' actions which can damage the product color, taste and smell. Some products obtain light coloration during the blanching process.
Partial air removal from product aids to increase the durability after additional conservation and freezing and it also minimizes the product volume. Partial water removal helps with the additional product freezing at assembly lines IQF of fruits, vegetables, leguminous and plants.
The advantages
- Universality. A plant can be used for steam and water blanching. The time of blanching process varies according to change of drum tilt angle and its rotary speed which enables to vary the time of blanching process approximately 10-15 times.
- It can be used for freezing raw materials.
- Reliability - the rotary blancher NORMIT BD is determined for intensive long-lasting operation. The plant is produced in our manufactures by using high-quality European materials and components.
- Good manufacturing features. The radial construction reduces the possibility of shaft damage.
- Easy maintenance and access to internal surfaces.
- Low level of vibration and noise.
- Possible additional section of preliminary thawing for using IQF raw materials.
The rotary drum blancher NORMIT BD is determined for steam and water blanching of vegetables, fruits and leguminous plants in continual mode with high performance.
The Construction The blancher consists of a horizontal, cylindrical, heat-insulated chamber which is assembled on the entire frame. The construction ensures safety and stability all the plant, also for large sizes.
Universality In basic version, the blancher NORMIT BD enables to carry out the steam or water blanching process therefore it can process a wide range of products.
The high-quality product Blanching process is performed by continual product rolling and stirring inside the working chamber which guarantees stability of heat-treating all the sides. The time of blanching process depends on the speed of a product movement through working chamber. It is adjusted by the change of drum tilt angle and its rotary speed. The exact adjustment of parameters enables to achieve the exact time adjustment of blanching process to avoid overcooking the product.
The product may be dosed into blanching chamber by dosing conveyor as an option. The product is unloaded by a special unit without dead zones. For fast cooling after the blanching process, the product is dosed into drum or conveyor cooling device. Depending on the type of product, the cooling process can be performed by ice water or air.
„The blanching process help to save the vitamins and nutritional product features and it also saves an attractive external appearance with light natural colouration.“
- Material: Stainless steel
- Principle of operation: Continuous mode
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
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
The combination of the compact 400/1100/12 fryer with the secondary upper pressure conveyor, allows you to expand the variety of products that can be fried on it. It ensures uniform, high-quality frying of fresh and semi-finished products in small to medium scale, making it suitable for small-scale production, professional kitchens and street food businesses. The fryer fully submerges the product in oil throughout the whole frying process with the help of the second pressure conveyor that forces the product beneath the oil's surface.
- The maximum height of the fried product is - up to 50 mm
- Immersion thermometer for visual monitoring of the oil temperature
- Frying time can be set from a few seconds up to an hour!
- High temperature – up to 200°C
- The conveyor belt is made out of a food-grade stainless steel thin mesh
- Heating: Electricity
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Working Area Length: 1100 mm
- Working Area Width: 400 mm
- Total power, kW: 12
- Oil volume: 60l
- Voltage: 380-400V
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
- Material: Stainless steel
- Principle of operation: Batch mode
- Volume: 135 +135 / 220+220
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
A universal cooking & cooling system for preparing large batches of food and subsequently cooling them down to preserve their structure.
Price depends on the selected options. For more information, please send us a request.Â
- Heating: Steam
- Material: Stainless steel
- Working volume: 700l
- Geometric volume: 1000 l
- Dimensions, mm: 3180x1860x1080
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
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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 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
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
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.comÂ
- Heating: Electricity Steam
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
Heating: electric and steam - combination
- Material: Stainless steel
- Principle of operation: Continuous mode
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
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
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
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




