The vegetable blanching machine is widely used in the food processing industry for blanching and pre-treating vegetables. The machine uses high-temperature water or steam to process vegetables for a short time. Its internal conveyor system evenly transports the vegetables while precisely controlling temperature and time to achieve efficient blanching, avoiding overprocessing that could lead to nutrient loss or texture changes. Its primary functions include deactivating enzymes, maintaining color, degassing, and inhibiting enzymatic activity, ensuring high-quality raw materials for subsequent processes such as freezing, drying, or pickling.
Main Applications:
1. Enzyme Deactivation: Uses high-temperature water or steam to deactivate enzymes in vegetables, preventing discoloration or spoilage during storage or further processing.
2. Color Preservation: Helps retain the vibrant color of vegetables, enhancing the appearance of the final product.
3. Degassing: Removes gases in vegetables to avoid voids or deformation during freezing or vacuum packaging.
4. Cleaning: Removes residual dirt, sand, and microorganisms from the surface, ensuring food hygiene and safety.
Key Features:
1. High-quality Materials: Made of food-grade stainless steel, corrosion-resistant, easy to clean, and compliant with food safety standards.
2. Precise Temperature Control: Equipped with an automatic temperature control system, adjustable for different types of vegetables to ensure optimal processing.
3. Energy-Efficient: Features a heat recovery system that significantly reduces energy consumption while maintaining high blanching efficiency.
4. Easy Operation: Comes with an intelligent control panel for easy operation and maintenance.
5. Customizable Design: Available in various sizes and specifications to meet different production needs, with customizable options.
Applications:
The vegetable blanching machine is suitable for a variety of vegetables, such as spinach, green beans, carrots, peas, and bell peppers. It can also be used for blanching certain fruits. Additionally, it is widely used in the production of canned foods, frozen foods, and dehydrated vegetables.
