Description
Blanching (French blanchir) is a method of cooking vegetables, fruit or meat. Meat will remain more succulent for further heat treatment. Furthermore, this heat treatment method is used to facilitate easier removal of membranes. For fruit and vegetables, blanching is used to remove the skin on fruits and vegetables that are too stiff or too thick, such as tomatoes, peaches, apricots, and the like.
Due to the short-term exposure to higher temperatures, vitamins, taste and color will be retained in the food, but micro-organisms, which may cause deterioration of food during preservation, will be destroyed. This will preserve higher quality of food, for example, frozen vegetables will have a fresher color and more pronounced taste.
The blancher is prelimenary intended for blanching lumpy products such as mushrooms, vegetables, etc.
Suitable products: 
- fruit and vegetables
- mushrooms
- seafood
Design The blancher consists of a thermally insulated vessel, designed for best energy efficiency, a heating system (electric or steam), a control system and optionally with cooking baskets. Raising the cover is made manually. Heating is carried out either by direct heating with electric heating elements, or through the bottom fully heated by heating elements or through a jacket, indirect heating by steam using an external electric steam generator. It is possible to heat the thermal oil through the jacket. In the models PE 200 / 300 there is also possibllity gas heating. The basket is loaded into the cooking container by means of a hoist.
Features and Benefits
- High heating power.
- Simple fixation of the lid in an exposed position, uncovering of the lid manually.
- Optionally fast loading thanks to the use of a basket.
- Reinforced thermal insulation of walls.
Options:
- Increased safety: exact temperature control
- Overheating protection.
- Adjustable processing time with timer relay.
- Datalogger – temperature and time registrar can be optionally installed.
Document
Related Products
Quick View
Air bubble washer
Bubble washer WASH W is a professional appliance designed for efficient and gentle washing of a wide assortment of fruits and vegetables with a fine structure including leaves, light piece and fragile products, grains, legumes and the like.
CONTACT US
Quick View
Blancher inclined screw
The blanching process is an alternative way of cooking and sometimes it is the only one way of culinary processing for products which are heat sensitive.
CONTACT US
Quick View
Vacuum homogenizer VMG M LAB
Vacuum homogenizer - mixer VMG M is an ideal solution for the production of pilot batches of products and industrial production of a wide range of products of small and medium production.
Technical data and available models on request from our sales department
CONTACT US
Quick View
Rotary vacuum diffuser
Vacuum diffusion is the process by which the air inside the product is removed by vacuum and the released pores are filled the flavor, vitamin or other substances.
Quick View
Blancher continous AQ Deep
Blancher AQ Deep is designed for heat treatment of a wide range of products whose fine structure requires to minimize mechanical influence in the blanching or cooking process. Unlike a drum blancher, in which the product is blanched in a process of single directional mixing and rolling and a screw blancher, in which the product passes through a working chamber by means of a screw, in the belt type blancher the product lies motionless on the conveyor belt and is processed without damaging its surface.
CONTACT US
Quick View
Diffuser – Vacuum liquid coater DifuVac
Vacuum diffusion is the process by which the air inside the product is removed by vacuum and the released pores are filled the flavor, vitamin or other substances.
Quick View
Line for production of semi-finished meat products
The line is an ideal solution for the production of meat products such as meatballs, burgers, meat pancakes and the like.
Company NORMIT FOOD s.r.o. thanks to its many years of experience and teams of experts, will design a solution and produce a tailor-made line according to your requirements and needs.
CONTACT US
Quick View
Fryers pouring
Pouring fryers are using the method of pouring with hot oil and are ideal for frying meat, fish, vegetable and dough products, snacks, hard or crispy, coated or uncoated.
Company NORMIT FOOD s.r.o. thanks to its many years of experience and teams of experts, will help you to select the fryer according to the type of product, your requirements and needs.
CONTACT US
Quick View
Frozen butter homogenizer
Frozen butter homogenizer is intended for the mechanical processing of frozen blocks of butter, cheese, spreads, margarines or other products without first being subjected to higher temperatures and thawing, thereby preserving its properties, reducing processing time and preparing the product for immediate use in another manufacturing process or for packaging (change from -18 ° C to +6 ° C).
Quick View
Hematogen production line
Technological line for hematogen is intended for preparation of hematogenic mass for production of hematogenic molasses. It consists of several parts, including receiving and storing molasses, preparing syrup, cooking syrup and mixing with albumin, control and supplementary equipment. It can be supplemented with a technological part for forming of the mass into the form of sticks and packaging.
Company NORMIT FOOD s.r.o. designs and manufactures a custom made line according to your requirements and needs.
CONTACT US