Blanching
Blancher Technology: Quality & Efficiency For the Competitive Edge
Food processors throughout the world are enjoying major benefits and the Heat Hold Blancher is now considered by many manufacturers as an industry standard.
This unique non-pressurised blancher allows product to be exposed to steam for much shorter periods of time than conventional steam blanchers which results in superior looking and tasting products.
Benefits
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Lower operating cost.
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Lower steam and water consumption
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Less effluent
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Reduced effluent contains fewer BOD's, COD's and solids
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Improved retention of vitamins and solids
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Improved colour
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Improved flavour
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Improved texture
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More nutrients
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Yield increase
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Higher profits
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Immediate start up
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Faster capital cost recovery
Typcal Product Applications
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Vegatable production in ready meals
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Potato cooking for speciality salads
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Potato cooking for mashing
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Vegatables for fresh to frozen
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Vegatables for canning
Environmental concerns are a serious issue and in commercial trials the system produced merely 1/10th the volume of effluent compared to conventional blanchers operating at the equivalent product capacity.
Environmental concerns can be reduced or virtually eliminated.
With an ongoing commitment to a research and development program, coupled with advances in food technology, this equipment has given the ultimate competitive edge to food blanching and cooking.
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