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Blancher Overview Request information

This machine is ideal for pre-cooking products such as beans, chickpeas, lentils and more with a capacity of one ton per hour in the processing of non-meat production lines.
Blanching or blancher in the food industry will be used to inactivate or disable enzymes. The relatively gentle heat process used in blanching inhibits for the enzymes from activity.
In this process, the crops are affected by boiling water or water vapor for a short time and are quickly put in cold water so that they do not become cooked and their appearance does not change appreciably. The device where the blanching process is performed is called blancher. Blanching generally has two ways with boiling water, steam and then cooling. Blanching Benefits:
• Transparent food coloring
• Disinfectants
• Pre-cooked products
• Inactivate enzymes
• Reduce baking time

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