Blancher

Blanchers are used for heat setting various products or the removing of skins in fruit and vegetable processing. The heating can be done by hot water steam and other liquids in a continuous or batch manner. One of the most important operations in the processing of foods is blanching. Blanchers are used to remove sugars or starches from a product or to provide heat treatment to a product to facilitate product handling. A blancher immerses a product in hot water or steam that is maintained at a constant temperature. The product remains immersed in the steam or hot water for a certain amount of time. The hot water and steam cause sugar and starches to leach out of the product that is being processed through the blancher. A water blancher consists of a pan with inlet and outlet ends. Along both sides of the pan are a number of water injectors to create a turbulent movement in the blanching water. In the bottom of the pan a number of outlets are connected to an outer circulation system, which distributes the water to the injectors. The water is heated by direct injected steam or by means of a heat exchanger. A second low pressure circulation system ensures that sufficient heat is transferred to the infeed end. The hood, above the full length of the pan, is equipped with a paddle conveyor. The paddles go down into the pan and divide the blancher into suitable compartments, ensuring the set blanching time to the product.

5 items available

Item

Manufacturer

Model

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KEC12117

P. Veerbeck

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KEC12106

AK Robins

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KEC12096

AK Robins

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KC100699

Hughes

12 Ft. L x 60 In. D

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KC100698

Hughes

12 Ft. L x 60 In. D

Associations

Blancher