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Vegetable blancher IBC
for the food industrysteamcontinuous water cooling

vegetable blancher
vegetable blancher
vegetable blancher
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Characteristics

Food product
vegetable
Options
for the food industry, steam, continuous water cooling, belt

Description

IBC blanchers offer the lowest consumption of steam. The IBC blancher/cooler with top lift is divided into three main sections: Preheating,blanching and cooling sections and it incorporates a highly efficient heat recovery system developed by Cabinplant. This design is renowned for its extremely low consumption of steam and cooling water. The heat, which is removed from the product during cooling, is reused for pre-heating of product prior to blanching. In this way the consumption of steam can be reduced to only 40 per cent of what is normally required for blanchers without heat recovery. The IBC blanchers are available for capacities from 6t/h up to 30t/h. A variety of options is available for the blanchers. The basic version consists of: • Infeed section • Preheating section • Blanching section • Cooling section Benefits • Low risk of product contamination • No product damage • High yield • Uniform blanching • Low water consumption • Low steam consumption • Custom-made design • Hygienic design • Easy cleaning/inspection access due to top lift Capacity • Up to 30,000 kg/hour (green peas) Use • All kinds of vegetables • Spinach and other leafy products • Rice

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.