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Continuous Screw Blancher for Potatos & vegetables
The main features of the Water Blanching are:
  • Blanching can help clean the surface-More uniform colour
  • Blanching can gelatinize the starch- Reduction of fat absorption when the surface layer of starch has a chance to gelatinize.
  • Blanching can stop enzyme action-Improved texture, prolonged storage life, potato will not turn black even after exposure to the atmosphere.
  • It reduced frying/cooking time since the potato is already partially cooked by the blanching procedures.
  • Continuous blancher for uninterrupted production
  • High capacity etc.
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