Our IBC with forced steam is designed to maximize capacity and reduce water consumption. With the forced steam principle, where the steam is circulated, steam consumption is reduced by 40-50% while at the same time ensuring a highly uniform blanching of fruit and vegetables, without washing out the taste and nutrients. Further, the solution offers manufacturers full flexibility, with a choice of blanching by forced steam or traditional sprinkling with hot water.
Facts about forced steam
The forced steam method is characterised by using a powerful blower in the blanching unit above the belt carrying fruit and vegetables. This pushes the steam down between the vegetables and ensures that the steam is distributed effectively around the vegetables across the entire width of the belt. The heating time to 95°C is 60 seconds (measured using peas), after which the cooling time down to about 10°C, in addition to the supplied cooling water temperature, takes only 150 seconds with the Cabinplant equipment.
Several options are available for the blanchers.
The basic version consists of:
• Infeed section through which product is fed and distributed on the blanching belt.
• Blanching section where product heating takes place by spraying the product with re-circulated steam-heated water.
• Air cooling section in which the product is cooled by air.
• Uniform blanching
• Low water consumption
• Hygeinic design
• Tailor-made design
• No product damage
• Gentle handling of products
• Quick blanching
• High capacity