Blancher pouring AQ

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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.

Blanching helps to maintain the vitamins and nutritional properties of the product, as well as its outer appearance with the 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.

AQ blanchers are designed for blanching:

vegetables
mushrooms
frozen products
meat and fish
onion rings
calamari
many others

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.