Blanching Equipment

Blanching Equipment

If you need blanching equipment for your food processing, we offer a high quality vegetable blanching machine with a cooler.

We can also provide heat treatment and blanching with low water consumption.

Category:

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.
Blancher With Water Cooling

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.

Belt Spraying Blancher with Air Cooling System

This is a machine used for heat treatment of vegetables (excluding leaf ones) and mushrooms before their freezing or preparation of preserves from them.
A raw material is evenly spread on the belt. Spreading is provided by the vibratory conveyor that is the integral part of the machine.
Blanching occurs as a result of hot water spraying and the appropriately selected belt speed.
After blanching, the raw material is subject to water and air cooling by spraying water mist and its suction off by the set of fans.
The sucked off air is directly removed outside the building by the extraction systems.
That cooling method ensures maximum savings in water consumption in the machine.
The product is collected by the flat belt conveyor that is the integral part of the machine.
The control system enables the process parameters (water temperature, blanching and cooling time, water consumption etc…) to be selected and monitored).
Hot water for blanching is heated by the direct injection of steam into the blancher tub chamber.
Water is also heated in the blancher distribution section.
The machine enables blanching in three options: 1.with hot water, 2. with steam, and 3. with mixture of steam and hot water.

Milwaukee, WI, USA

Düsseldorf, Germany

Sales@proexfood.com

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