Fruit & Vegetable Blancher
Capacity up to 10000 kg/hr or 10 T/hr
To blanch the fruit and vegetable by means of hot water.
This treatment is used, generally, to inactivate some specific enzymes that can damage the product in the following phases of workmanship.
The product is carried by a belt conveyor whose speed is adjustable by manual speed reducer to optimize the processing times according to the production needs.
An automatic system verify the water temperature and drive the heating system made by a steam group
The main components of the blancher are:
Belt for supporting the product;
Electrical gear motor with variable speed;
Group for producing hot water and recirculation in the heat exchanger;