Fruits and vegetable blancher FLPT series

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Overview
The FLPT series potato blanching machines are continuous-production blanchers designed for processing potatoes for frozen French fries, potato chips and dehydrated potato products. Blanching is a controlled thermal treatment that stabilizes color, optimizes texture for frying or freezing, reduces surface starch and improves downstream frying performance.

Applications
Suitable for processing potato products such as frozen French fries, chips and flakes. With temperature and timing adjustments the machines can also process other vegetables and root crops used in food processing lines.

How the blanching process works
Pre-cleaned and cut potatoes are fed into the blanching tank by conveyor. Product is either submerged in hot water or exposed to steam at controlled temperatures. A programmable timer controls exposure (typically 2–5 minutes depending on cut size). After treatment the product is discharged automatically or manually, then transferred to dewatering, cooling or further processing conveyors.

Benefits

• Inactivates enzymes that cause discoloration
• Improves texture for frying and freezing processes
• Removes excess surface starch to reduce oil uptake
• Enhances shelf life and product quality
• Reduces oil absorption during deep-frying

Compatible vegetables

• Carrots
• Green beans
• Broccoli
• Onions
• Sweet potatoes

Cleaning and maintenance
Machines include drainage systems, removable covers and filters and easy-access points for routine cleaning. CIP (clean-in-place) system available as an option to reduce downtime and improve hygiene.

Operational recommendations
For French fries, hot-water blanching at 80–85°C for about 3–5 minutes is typical; steam blanching is faster and conserves water but may be less effective for removing starch from potato surfaces. Adjust time and temperature according to cut size and product specifications.

Durability
Constructed with industry-grade, wear-resistant components. With correct maintenance the equipment is expected to operate reliably for 10–15 years or longer depending on usage and service.

Technical Parameters (summary table)

• Model | Type | Motor power | Weight | Size
• FLPT-500 | Manual discharging | 12 kW/380 V | 70 kg | 700 X 700 X 950 mm
• FLPT-1000 | Manual discharging | 15 kW/380 V | 100 kg | 1200 X 700 X 950 mm
• FLPT-1500 | Manual discharging | 18 kW/380 V | 130 kg | 1780 X 700 X 950 mm
• FLPT-2000 | Manual discharging | 30 kW/380 V | 210 kg | 2320 X 700 X 950 mm
• FLPT-2500L | Belt conveying | 30 kW/380 V | 350 kg | 2500 X 1100 X 1300 mm
• FLPT-3000L | Belt conveying | 30 kW/380 V | 400 kg | 3000 X 1100 X 1400 mm
• FLPT-4000L | Belt conveying | 40.5 kW/380 V | 500 kg | 4000 X 1000 X 1400 mm
• FLPT-5000L | Belt conveying | 78.75 kW/380 V | 600 kg | 5000 X 1000 X 1400 mm
• FLPT-6000L | Belt conveying | 98.25 kW/380 V | 700 kg | 6000 X 1000 X 1400 mm

Technical specifications

• Commercial name: FLPT series
• Available types: manual discharging and belt conveying
• Motor power range: 12 kW to 98.25 kW
• Discharge: automatic to dewatering/cooling conveyors (belt types) or manual discharge (smaller types)
• Cleaning features: drainage, removable covers and filters; CIP optional
• Materials: industry-grade, wear-resistant components
• Typical blanching temperature for potatoes: 80–85°C (3–5 minutes for fries)
• Expected lifespan: approx. 10–15 years with proper maintenance