Mushroom blancher

potatofor the food industryfloor

HORIZONTAL SCREW BLANCHER – Unit for fast process using high temperature for vegetables, mushrooms to inactivate oxidized enzymes, preserve color, dispense airborne microbes, increase taste values and digestibility. After blanching it is advisable to cool down quickly (additional unit) to acquire product temperature which is suitable for further technological process ex. freezing. Unit made in shape of horizontal pipe with rotating perforated screw that is immersed in the water (total volume of the pipe is used for the process). Injection of steam direct into the water. Blanching time is regulated by rotation speed of the screw. Water temperature T=960C controlled by the control/regulation device. An even charge of the product is required Product output is realized by the rotating bucket installed directly to the main screw shaft. Made from the stainless steel AISI 304