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Cooler
Rapid Post-Blanch Cooling to Preserve Quality
A Cooler sits directly after the blancher, rapidly bringing vegetables back down in temperature to stop the cooking process the moment it's complete. This fast cooldown prevents overcooking, protects color and nutrients, and prepares product for dewatering and freezing without any loss in quality.
Technical Specifications
Built for industrial duty cycles.
Capacity
500 kg/hr and onwards
Cooling Method
Water spray / immersion, configurable
Temperature Control
Precision, product-specific cooldown
Construction
Stainless steel, CIP-ready hygienic design
Common Use Cases
Key Benefits
Stops Cooking Instantly: Rapid cooldown halts the blanching process at exactly the right point, every batch.
Protects Color & Nutrients: Fast cooling prevents the quality loss that comes from residual heat.
Consistent Texture: Controlled cooldown keeps every piece at the same starting point before freezing.
Seamless Line Integration: Fits cleanly between blanching and dewatering, keeping the line continuous.
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 |
