Pouring Blancher ShowerBlanch
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
Blanching helps keeping the vitamins and nutritional properties of the product, as well as an outer appearance with bright and natural color
Blanching (French blanchir) is a method of cooking vegetables, fruit or meat. Meat will remain more succulent for further heat treatment. Furthermore, this heat treatment method is used to facilitate easier removal of membranes. For fruit and vegetables, blanching is used to remove the skin on fruits and vegetables that are too stiff or too thick, such as tomatoes, peaches, apricots, and the like.
Due to the short-term exposure to higher temperatures, vitamins, taste and color will be retained in the food, but micro-organisms, which may cause deterioration of food during preservation, will be destroyed. This will preserve higher quality of food, for example, frozen vegetables will have a fresher color and more pronounced taste.
Blanchers pouring are designed for blanching:
- vegetables
- mushrooms
- frozen products
- meat and fish
- onion rings
- calamari...
Blanching preserves the taste and color of the product
Shower blanch machine is suitable for blanching meat, fish or vegetable products. 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.
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. Blanching time is crucial and varies with the vegetable and size.
Principle of 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 avoid the loss of vitamins. It also softens vegetables and makes them easier to pack.
Advantages:
- 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.
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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.
For the price quote and more information about this blancher or any other blanchers, email us at sales@foodtechprocess.comÂ
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
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
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
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
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 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
Designed for blanching vegetables, fruits, legumes, pasta, seafood before preservation and freezing.
For additional information, contact us at sales@foodtechprocess.com
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
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 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 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
The blancher is designed for blanching and cooking fruits, vegetables, meat, fish, mushrooms.
The price depends on the selected options.
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