As your one-stop-shop for your processing line, PROEX FOOD Engineers will define blanchers as needed for your operation. We will also fully integrate them into turnkey lines.
There are MANY blancher options, from the style needed for your operation, to the heating source, to cooling needs, and capacity/sizes. Because of that, this page is more general. We will work with you to determine the right blancher for your specific needs.
That’s the power of PROEX FOOD and our experienced in-house Engineering team.
Industrial food blanchers are an essential piece of equipment for any food manufacturer; especially IQF/frozen and/or shelf-stable/canned/vacuum packed processors.
Industrial food blanchers are designed to quickly and efficiently blanch vegetables, fruits, and other food items. The process of blanching involves briefly immersing food in boiling water and/or steam, then quickly cooling it in cold water or in a chiller. This process helps to preserve the color, texture, and flavor of the food, while also killing any bacteria or microorganisms that may be present.
Another benefit of industrial food blanchers is that they help to preserve the nutritional value of food. By quickly blanching food, the vitamins and minerals are locked in, ensuring that the food retains its nutritional value.
Industrial food blanchers are also incredibly safe. They are designed to be used in a plant / pack house setting, and they are equipped with safety features to ensure that your operators are protected from potential hazards.
Choosing the right industrial food blancher for your business is an important decision that can have a significant impact on the success of your operations. The right blancher can help you increase efficiency, reduce costs, and improve the quality of your products. Here are some tips to help you select the best industrial food blancher for your business.
1. Consider Your Needs: Before you start shopping for a blancher, it’s important to consider your specific needs. Think about the types of food you’ll be blanching, the size of batches you’ll be processing, and the amount of space you have available. This will help you narrow down your options and find the right blancher for your business.
2. Research Different Models: Once you know what type of blancher you need, it’s time to start researching different models. Look for blanchers that are designed for the type of food you’ll be processing and that have features that meet your needs.
3. Consider Your Budget: Industrial food blanchers are a capital investment, so it’s important to consider your budget when making your decision.
4. Let PROEX FOOD engineers determine the right method and size for your operation. We will integrate this into your line, and make sure that you are optimized.
One of the most recent developments in industrial food blanchers is the use of advanced automation systems. Automation systems allow for precise control over the blanching process, ensuring that food products are cooked to the exact temperature and time needed for optimal safety and quality. Automation systems also reduce the need for manual labor, allowing for faster production and improved efficiency.
Another recent innovation in industrial food blanchers is the use of advanced sensors. Sensors can detect the temperature of the blanching water, as well as the time it takes for the food to cook. This information can be used to adjust the blanching process to ensure that food products are cooked to the exact specifications needed for optimal safety and quality.
Finally, the latest industrial food blanchers are designed to be more energy-efficient than ever before. Many of these blanchers use advanced insulation materials to reduce heat loss, as well as energy-efficient motors and pumps to reduce energy consumption. This helps to reduce operational costs and improve the overall efficiency of the blanching process.
Industrial food blanchers are essential pieces of equipment for food processing operations. They are used to quickly and efficiently blanch vegetables, fruits, and other food items. Different types of industrial food blanchers offer different advantages and disadvantages. It is important to understand the pros and cons of each type of blancher before making a purchasing decision.
This popular model is our most requested. It is our most recommended blancher solution, mainly because of how many different vegetables it will work with.
- Separate hot and cold water is applied to the product as it moves through the system
- Water evenly spreads product across the belt
- Hot water / steam is sprayed onto the product, while advancing at the programmed belt speed
- Next, cold water ceases the heating process and cools the blanched product
- Controls enable you to set your own parameters for water temperatures, belt speed and water consumption
- Blanching water is prepared in a mixing tank applying a combination of steam and cold water to achieve your recipe
- Cooling temperatures are set by that of the water source
Our immersion models ensure complete heat treatment on all sides of the product. This blancher can be used for several vegetables, as well as mushrooms.
- After infeed, a belt transports the product into the stainless steel blanching chamber where it is fully submerged into the water
- This chamber is direct-inject heated with steam to ensure the temperature is consistent throughout
- Next, a belt brings the product out and through a spray to both cool and rinse off the processing water
- Controls enable you to set your own parameters for water temperatures, belt speed and spray water consumption
- Cooling temperatures are set by that of the water source
Our screw blancher series is optimized for more robust / hearty products.
- After infeed, product progresses through the blanching screw trough where the spiral blade creates separate chambers
- An extraction conveyor transitions the product from blanching to a circulated cold bath that cools the product
- This process ensures the most accurate heating and cooling treatment for the product
- Controls set the screw blade and conveyor speeds, as well as the water temperatures and circulation parameters and allows for separate blanching and cooling times / speeds