Blanching and cooking line for the food industry ANACONDA

Turatti experience in the design and construction of blanching equipment spans more than 50 years, with worldwide installations covering a wide range of products our expertise in this field is second to none. The optimisation of blanching technique is extremely important in maintaining the quality of the final product and also in controlling costs. Blanching, or heat penetration to the core of any product, is a function of temperature and time. A shorter blanching time will also ensure a good retention of colour, solids and nutrients. Shorter blanching/cook time than the current industry standards saves energy costs. Our revolutionary design is utilizing the proven technology of the closed pipe flume concept without the use of a centrifugal pump for product movement. In this closed flume, the product contact time is accurately controlled guaranteeing full submersion of product and very accurate blanching time. As a result, the blanching is rapid and uniform, delivering a homogeneously prepared product inside the system. The compact design makes it easy to retrofit in existing operations where space may be limited and the unit improves the blanching operation while minimizing water requirements. The machine is available in different versions (single or combined) depending on the product to be handled and customer requirements.