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 blanchers are designed and constructed with hygiene, ease of cleaning and ergonomics in mind. Primary material is 304 stainless steel, and plastic elements are used only where they make sense. Pieces that come into contact with the product are all built from food-grade materials.
The spraying blancher consists of the following main units:
• Product spreading assembly
• Modular belt with side walls type SG for transport
• Hot water spraying unit (sprayers, pumps, valves, nozzles etc.)
• Belt cleaning unit
• Infinite drive
• Heating system with the direct steam injection
• Water filtration unit on the conveyor belt
• Automatic citric acid solution dispensor
• Housing with ports for installation of extraction systems
• Control system with recording (process measurement and control)
(for green peas in I class hardness, blanching time of 140 s Layer thickness 120 mm and blanching temperature of 95°C *2)
Up to 3.7 tons per hour
(for green peas in II class hardness, blanching time of 190 s Layer thickness 120 mm and blanching temperature of 95°C *2)
Up to 3.5 tons per hour
(for diced carrot 10×10 mm)
(and for green beans)
Other vegetables and capacites available – please let us know what you need
3 x 400 VAC; 50 Hz
approx. 11 kW
0.5-6m3/h for one tone of product at 3 bar pressure and fresh water temperature 6 ºC.
Fresh water connection
Connection flange DN65 – 2 ½”
Max. fresh water pressure
Max. 3 bar
Max. product layer height
Number of fresh water sprayers
2 x upper sprayers
Blanching time range
11460 x 2430 x 2365 mm
The device has an installed air-trapping system, on the entry of the product into a blanching zone
*1 When non-calibrated product is blanched, small sized vegetables will be over blanched
*2 The product specific weights in kg/m3 assumed for calculations are: green peas – 750; cut green beans – 540, cauliflower – 390, broccoli – 340, Brussels sprout – 400
*3 The above capacity refers to typical green peas layer thickness of 100 – 120 mm. In the case of products having low weight by volume e.g. cauliflower or broccoli, the product layer at the end of the feeding location can be up to 200 mm, which doubles the machine theoretical capacity
Let’s talk! Sometimes, that is just the best way to connect with our team.
Please click on the button for your region to see the current calendar openings for your representative.
Click here if you don’t see your region or would rather email.