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 price is set for the basic fryer version without additional modules. If purchasing the fryer together with both of the additional conveyor modules – the double conveyor and the paddle conveyor – we offer a discount of 300 EUR.
The versatile modular conveyor fryer with a single conveyor belt is used for the continuous frying of a variety of products with a low moisture content, that do not require forced immersion beneath the surface of the oil for even frying.
- Adjustable frying time from a few seconds up to an hour!
- Ability to use the unit as a continuous blancher or boiler for cooking products with a delicate structure
- Modular system, expanding functions with each new module
- Compact, desktop version
- Possibility of periodic frying of products with automatic unloading
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 12
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Working Area Length: 1100 mm
- Working Area Width: 400 mm
- Oil volume: 60l
- Voltage: 380-400V
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.
- Productivity: 30l/ 90l
- Material: Stainless steel
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
- Heating: Electricity
- Heating power, kW: 40/ 90
- Principle of operation: Continuous mode
- Country of origin: Slovakia
Designed for blanching vegetables, fruits, legumes, pasta, seafood before preservation and freezing.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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.
Excellent blancher and cooker for efficient handling of vegetables and other food products.
- Principle of operation: Continuous mode
- Working Area Width: 600 mm
- Voltage: 380-400V
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.Â
- Material: Stainless steel
- Country of origin: Slovakia
- Voltage: 380-400V
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.
- Material: Stainless steel
- Heating power, kW: 72
- Principle of operation: Continuous mode
- Type of the equipment: Individual machine
- Working Area Width: 420 mm
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.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- 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.
- Material: Stainless steel
- Principle of operation: Batch mode
- Volume: 135 +135 / 220+220
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
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.
- 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
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.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
Designed for cooking or blanching vegetables, fruits, legumes, pasta, seafood and other products in a continuous manner.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia