Information
The integral vegetable blancher and cooler deactivate peroxidase and reduce product temperature before freezing, helping to maximize freezing tunnel efficiency and reduce contamination risk to ensure the highest quality IQF and other end products.
The machine provides high energy efficiency. Using the energy contained in the cooling water raises the product temperature in the pre-blanching zone at zero energy cost, reducing the thermal load required in the main blanching stage. By combining blanching and cooling in the same machine, footprint is reduced and disinfection of the cooling belt ensured.
The easy-to-clean hygienic design includes: reduced flat internal surfaces, an automatic cleaning system, lighting for better visibility, and a tunnel designed to allow personnel to enter the machine for cleaning when it is not in operation.