Belt Blancher
Machine description and operation
Product preheating and blanching with hot water, followed by cooling. This applies to products, the enzyme action of which needs to be stopped or which need to be cooked, which is an essential element before the vegetables (for example) are frozen or canned. The product is fed into the blancher on a continuous synthetic mesh conveyor, upon which it is transported through the following four sections:
1) Feed/dewatering section
The product arrives on the belt, which is supplied via a pumping system (or flume) so that it can be dewatered first;
2) Preheating section
The product is sprayed with hot water, originating from the heat generated in the first cooling section (counterflow principle);
3) Blanching section
The product is sprayed with hot water (heated by steam injection) so that the product receives the correct temperature treatment. The hot water is required for preheating (blanching) and is continuously recirculated through this section. The temperature of the water is adjustable via an advanced steam control system. The variable belt drive ensures that the correct blanching time is maintained;
4) Cooling section
The product is cooled. During transition from the cooking to the cooling section it is possible to extend the cooking section, by partly leaving it to run in the cooling section resulting in a longer blanching time. Cold water originating from a chiller for example, flows against (counterflow) the product in the machine.
Most of the water used in the machine is recirculated, thus reducing the amount of additional water required. This keeps the consumption of the machine to a minimum. The enclosure of the blancher is insulated and equipped with inspection hatches. All top hatches are easy to open for inspection purposes and cleaning.
Application
Peas, beans, carrots and cut vegetables such as spinach, other food products, including corn or mushrooms.
Major advantages
 | Maintenance-free machine; | |
| Problem-free transport of the product through the machine; | |
| Optimum process management for maximum and constant product quality; | |
| Advantages for the product: characteristics such as colour, aroma and taste are better preserved. Result: improved nutritional value and quality; | |
| Energy saving, i.e. higher yield; | |
| Tracking filter belt; | |
| Pre-cooling speeds up freezing and increases the freezing capacity of existing freezer units; | |
| Reduction in quantity of waste water. |
Options
| Wire mesh belt instead of synthetic belt; | |
| Internal cleaning system (CIP). |
