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Brancher
Controlled Blanching for Consistent Color and Texture
A Blancher briefly exposes vegetables to controlled heat - using steam or hot water - to deactivate natural enzymes that would otherwise cause discoloration, flavor loss and texture breakdown during freezing and storage. Precise temperature and timing control ensures every batch retains its color, nutrients and bite.
Technical Specifications
Built for industrial duty cycles.
Capacity
500 kg/hr and onwards
Blanch Method
Steam or hot water, configurable
Temperature Control
Precision, product-specific settings
Construction
Stainless steel, CIP-ready hygienic design
Common Use Cases
Key Benefits
Locks In Color & Nutrients: Stops enzyme activity that causes discoloration and nutrient breakdown during storage.
Consistent Texture, Every Batch: Precise time and temperature control delivers uniform texture across the whole run
Prepares Product for Freezing: Sets up vegetables for clean, even freezing with no raw off-flavors.
Product-Specific Settings: Adjustable blanch time and temperature for different vegetable types and cut sizes.
Hygienic, Easy to Clean: CIP-ready stainless construction keeps the line compliant with food-safety standards.
Common Product Applications
Category | Typical Food Products |
|---|---|
Cut & Diced Produce | Diced Vegetables, Sliced Vegetables, Mixed Blends |
Root Vegetables | Carrots, Potatoes, Onions |
Leafy Vegetables | Spinach, Lettuce, Cabbage |
