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.“
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
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
The blancher is designed for blanching and cooking fruits, vegetables, meat, fish, mushrooms.
The price depends on the selected options.
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
- Capacity: 30l/ 90l
- Material: Stainless steel
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: 10l
- Oil volume: 8l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
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
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.Â
For more information and price quote email us at sales@foodtechprocess.com
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 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
Designed for blanching vegetables, fruits, legumes, pasta, seafood before preservation and freezing.
For additional information, contact us at sales@foodtechprocess.com
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
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
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
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