Vegetable blancher TBBC01

for the food industrysteambelt

It is used for blanching and cooling of vegetables. Product is fed on to belt directly. They have multistage heating levels on the blanching section, also blancher and Cooler in same body. There is radial air fans for increasing up cooling capacity of water on the cooling section. So, water consumption is reduced. Product discharge temparature 15-18C of degrees can be provided by fresh water+air cooling. Good cooled product improves IQF capacity and efficiency. Steam moving is reduced from blanching section to cooling section by water curtain crating between these sections. Belt is special for purposing of blanchers that includes sideguards, st. steel tension plates and st. steel rods. Plastic segments made of PP with high opening area. Blanching water is pumping by st. steel pumps and sprays special nozzles above product. Steam is injected to the blanching water tank by proportional control valves. All blanching levels` and medias temperatures are PID controlled. Blanching time can be adjusted variable between 90sec. and 4min. PLC controls tank water filling-level, belt washing, temperatures, starting, belt speed, blanching time etc. automatically. It can be manufactured as various length and belt widths from 5 tons/hr to 15 tons/hr of pea grain capacities based.