Screw Blancher with Cooler
This machine is for blanching the products.
The machine consists of two parts – blanching and cooling one. Raw material is supplied to the charging hopper of the machine blanching part, where it falls into the blanching screw trough. Here it is kept in a high temperature bath for the preset time, which is ensured by the screw spiral blade creating the chambers, where champignons are collected. When the material passes the entire trough length, it flows out onto the rising screw conveyor, where it is separated from the process water and then supplied to the cooling part. Here the material stays again on a similar principal in a bath, where its high temperature is lost. Then, after passing the entire trough length, champignonsreach the rising conveyor that supplies it to the next production line part. To maintain the optimum run of the blanching and cooling process, the machine is equipped with the water mixing pumps.
Belt Spraying with Air Cooling
This is a machine used for heat treatment of vegetables.
The raw material is evenly spread on the belt. Spreading is provided with thewater used in the first section. Blanching occurs as a result of hot water spraying and the appropriately selected belt speed, followed bycooling of theraw materialby sprayinghot and cold water. Wateris fedto theshowers by pumps and cascade directed to the respective pump supply tank.
In order to preserve unobstruction of nozzles and hygiene performance, water is cleaned up on the belt conveyor.
The control system enables the process parameters (water temperature, blanching and cooling time, water consumption etc.) to be selectedand monitored.
Hot water forblanching process is preparedin mixer tank, by combination of steamand cold water. Water temperatureisregulated by aproportional valvecontrolledby an electric motor.
Temperature of the productafter coolingdepends on thetemperature ofthe coolant.
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