The device is designed for blanching vegetables such as beetroot, carrot, celery or potato, and some mushrooms, e.g. champignons. It is perfect for processing smaller products, e.g. carrot cubes, peas, etc.
The device subjects the product to high temperature in a short time, in order to get rid of enzymes responsible for the deterioration of the product’s properties. What follows, it helps preserving color, improving nutritional values and taste.
The product is fed to the hopper, from which it enters the working space. In the tube with the ribbon inside, the product is immersed in the water while stirring and moving it along the screw. The device is safe for the product and does not damage it.
The device has a built-in temperature maintenance system.
After the blanching process is finished, it is advisable to quickly cool the product down.