- 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.