Blancher CombiBlanch 600/2000
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
Blanching preserves the taste and colour of the product
CombiBlanch Line is suitable for blanching meat, fish, vegetable and pasta products with a hard or fragile structure. Blanching is a rapid heating of fruits or vegetables that slows down or completely stops the activity of enzymes that cause loss of taste, color and structure. The blanching time for each product is individual.
Products suitable for blanching:
- Vegetable
- Meat
- Fish
- And others similar products
Benefits of blanching
Blanching helps keeping the vitamins and nutritional properties of the product, as well as an outer appearance with bright and natural color.
What is blanching
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack. Blanching time is crucial and varies with the vegetable and size.
Advantages of the CombiBlanch blancher
- Guarantee of the highest quality product.
- Continuous water filtration.
- Made in the EU using European materials and components.
- Easy to use and maintain.
Benefits of the CombiBlanch blancher
- The high quality of the equipment. The device is fully made of stainless steel, which guarantees a long service life.
- The equipment is hygienic and easy to clean.
- The high quality of the finished product, due to the gentle processing and smart temperature regulation.
- The flexibility: Continuous blancher can be equipped with electric, steam heating system.
- The energy efficiency.
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