Continuous Screw Blancher for Potatoes and Vegetables

Continuous Screw Blancher for Potatoes and 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.

Other in-house products

Product Transfer Conveyors

Besan Slurry Preparation and Cooking System

Dry and Slurry Seasoning System

Extruder Take-Out Conveyors

Oil and Water Dosing System

Continuous Dough Pumping & Extrusion System

Leading food brands have trusted in our work.

We would like you to be a part of our happy customer team.

Disclaimer: All third party trademarks (including logos and icons) referenced by Kanchan Metals remain the property of their respective owners.