Information
The JBT Marel vegetable water blancher and water/air cooler is designed to deactivate peroxidase, the enzyme responsible for food spoilage, and subsequently reduce product temperature before freezing. This helps maximize freezing tunnel efficiency and reduce contamination risk in frozen vegetable processing lines.
The system combines blanching and cooling in one machine, helping reduce the overall footprint while ensuring disinfection of the cooler belt. It is engineered to deliver thermal precision, hygiene, and efficiency while minimizing water and energy usage.
A key benefit is the use of energy contained in the cooling water. When the cooling water returns to the beginning of the cooling zone at around 70°C, it can be used to raise the product temperature in the pre-blanching zone at zero energy cost, from ambient temperature to nearly 70°C. This means the blancher only needs to raise the temperature from around 60–70°C to 98°C.