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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.
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.
- Heating: Electricity Steam
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
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- Blanching section, mm: 400x1800
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- Heating power, kW: 90
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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 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.
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- 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
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- Principle of operation: Batch mode
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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.
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- Principle of operation: Continuous mode
- Country of origin: Slovakia
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- Material: Stainless steel
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- Volume: 450
- Geometric volume: 550 l
- Dimensions, mm: 1770x899x997
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- Heating: Steam
- Material: Stainless steel
- Working volume: 700l
- Geometric volume: 1000 l
- Dimensions, mm: 3180x1860x1080
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- Material: Stainless steel
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- Material: Stainless steel
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