Vegetable blancher

for the food industrywater coolerbelt

The unit is used to the vegetables blanching and cooling using the outside air. Cooling occurs when the water evaporates from the product surface. Final temperature depends on the air temperature, we assume that the product temperature is higher by about 10 0C from the air blowing on the product in air cooling zone. To cool down the product additionally we can use the ice water +2 0C. TECHNICAL DETAILS Only with the air cooling zone. The ice water cooling zone is made optionally –prepared to connect to the ice water aggregate. EFFICIENCY - For the cauliflower ………….………..………...…..2-3 t/h - For the carrot cubes….……………………….…..….5-6 t/h BLANCHING TIME / BLANCHING TEMPERATURE - Adjustable from (70 – 600) seconds (standard). / to 97 0C BLANCHER DIMENSIONS ( version from the picture ) – ( DIMENSIONS DEPENDS ON INDYVIDUAL ZONE’S EFFICIENCY ) - total blancher lenght....9800mm (without power supply) - adding product zone lenght.....………..….….….(700 + 300) mm - blanching zone lenght ……………………...….……….2500 mm - passing zone lenght …………..……….…...…………….400 mm - air cooling zone lenght…..…….………..…….………..3500 mm - ice water cooling zone lenght ………..…….…..…...….1200 mm - exit zone lenght…………….…….……..…....…………..800 mm - total lenght with vibration unit..…………………..…...11700 mm - production belt width………….……….…..…..…..……1500mm PRODUCT USAGE – for peas/carrot cubes ……………5-6t/h - Steam…………….….……….………………..…..….. 1100 kg/h -Water……………….……………………….…….…… 1,5-2 m³/h