Vegetable blancher

Water Blanching

  • 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

Besan Slurry Cooking System

Cream Preparation Tank

Vegetable Cooling with Inspection Table

Continuous Blending Mixing System

Bread moulding system

Continuous 3-pass Belt Dryer for Extruded Snacks

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