Screw blancher

The product is blanched in a horizontal cylinder, partly filled with water. The

product is transported through the machine to the discharge side by a screw

auger. The screw auger is equipped with perforated flights, to prevent water

accumulation. Product retention time is adjustable via a frequency controller.

The combination of retention time and water temperature  (adjustable between 15-95°C) ensures that each product receives the correct heat treatment in the blancher. Water is heated by steam injection and pumped continuously through the machine. The advantage of water circulation through the blancher is a uniform temperature treatment.

Suitable for potato products, such as chips or potato slices, the sugars of which

 have to be washed out and/or enzymes which have to be killed; other food

products, such as vegetables, where storage life and quality have to be

guaranteed, prior to freezing.

Utilities excluded.