Screw blancher Horizontal with Ferris wheel

Machine description and operation

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.

Optimum product quality management is ensured by the combination of retention time and temperature control. The selection of the heat exchanger in the system also makes it possible to blanch the product mainly in its own boiling medium, so as to keep leaching to a minimum. The product is discharged and dewatered via a Ferris wheel. Inspection hatches at the top facilitate access for inspection and cleaning.

Application

Potato products, such as chips or potato slices, the sugars of which have to be washed out and/or enzymes of which have to be killed. Other food products, such as vegetables, where storage life and quality have to be guaranteed, prior to freezing. 

Major advantages

• Maintenance-free machine;
• High level of water circulation through the machine;
• Problem-free transport of product through the machine;
• Constant and homogenous water temperature;
• Optimum process management for maximum and constant product quality;
• Tracking filter belt:
• Product already dewatered in the Ferris wheel discharge.
• Available options:
• High temperature blanching with short retention time;
• Low temperature blanching with long retention time.

Options

	Independently driven Ferris wheel;
	Heat exchanger.