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.
Blanching in a short time
The Normit SnackPro blancher is very useful for preparing different types of products and also is a very good solution for solving issues with blanching big volumes of products in a short time.
Universal use for many different products
SnackPro blanchers are designed for blanching:
- • Calamari
- • Meat and fish
- • Vegetables
- • Mushrooms
- • A many others
A simple control system leads to minimum operating requirements. Control elements includes overload and under-voltage
protection. The processed product is undamaged, retains all beneficial substances, vitamins and nutrients. The advantage of the device is its versatility with a wide range of applications. The device can be configured to process different products (depending on the type of processing and product type)
- • Disinfection (helps destroy germs)
- • Softening
- • Deactivation of enzymes
- • Partial removal of air from the product
- • Partial removal of water from the product
An innovative solution for vapor and smoke removal through two fixed outlets at the start and end of the working section, allowing for stationary ventilation. Enhanced security hinges are easy to open, overlapping each other for visual control over the process.
Specially designed moving blades
Moving milling blades are completely made of stainless steel and have a special design and profile, minimizing the buckling of the product. Each impeller has a reliable drive, the conveyor is self-propelled. Each row of blades can be individually and easily removed.
How it works
The SnackPro series of blanchers do not have a conveyor belt for sliding the product. The product is shifted due to the movement of the water pumped by the pump as well as by means of blades which not only move the product to the loading zone but also gently mix for even heat treatment.
The product is unloaded using a conveyor. The length of time the product is immersed (processing time) is determined by the speed of the conveyor movement.
• The quality of blanched products has positive influence on taste and smell.
• Using this blancher, you will be able to achieve a unified and homogenous appearance of final products
• The use of the appliance results in excellent final products quality and their easily digestion.
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.
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).
Cutter, crusher is a machine designed for crushing (chopping) frozen products (meat, fish, fruit, etc.) into the form of "flakes" of various (adjustable) dimensions. This makes the frozen product immediately usable for further processing.