Basket Blancher C&C

Blanching (from French blanchir) is a method of cooking vegetables, fruits or meat. By blanching, the meat remains juicier during further heat treatment. Furthermore, this method of heat treatment is used to facilitate the removal of membranes. For fruits and vegetables, blanching is used to remove the skin of fruits that are too stiff or too thick, such as tomatoes, peaches, apricots and the like. Due to the short-term effect of higher temperatures, vitamins, taste and color will be preserved in the food, but microorganisms will be destroyed, which could cause their spoilage during subsequent preservation. This will preserve the higher quality of the food, for example, frozen vegetables have a fresher color and a more pronounced taste. Some crops (spinach) lose their undesirable aftertaste.

The basket blancher is designed for high-performance blanching and cooking of a wide range of products, followed by rapid cooling.

Products:

• -macaroni (spaghetti and pasta)
• -rice
• -rugs
• -seafood
• -punks of vegetables, fruits, mushrooms
• -pieces of meat and fish

Construction and principle of operation

The basket blancher has a modular construction. The first section consists of a working vessel with a duplicator for the heating medium, a tilting net basket, a hydrodynamic mixing system, a recirculation system and water filtration.

The second cooling section consists of a working vessel with a duplicator for the cooling medium, it is also equipped with a hydrodynamic stirrer for maximum cold transfer from ice water to the product, a net basket for unloading the product and a water filtration and recirculation system.

The innovative hydrodynamic stirrer makes it possible to achieve maximum heat exchange between the product and the heat transfer medium, which leads to a shortening of blanching or cooking time and also to a perfectly even processing of the product from all sides, which prevents it from sticking and damaging.

The product is placed in water and heated to the desired temperature. The optimal ratio of product to water volume varies depending on the product and is determined empirically. At the end of the cooking process, the operator raises the main basket by pressing a button, which is equipped with a pneumatic, hydraulic or electromechanical drive (depending on the volume of the working vessel and the customer's needs). When the basket is lifted, the remaining water flows back into the working container, and the basket shaking function is available for more intensive water separation. If the basket is tilted more, the product is unloaded into the cooling section.

In the second section, the product is subjected to intensive cooling in a short time and then, by means of a similar emptying system, is unloaded into a receiving container and continued for further processing.

The entire volume of water in the system passes through continuous water filtration, small pieces of product are captured by stainless steel filter nets, the properties of the water used and the quality of the finished product do not deteriorate.

Advantages:

• -Easy cooking / blanching and unloading of the product
• -Guarantee of the highest quality and even product processing
• -Continuous water filtration
• -Intensive water circulation between the heat exchanger or coils helps to maximize heat transfer between the water and the product, which reduces product processing time
• -Saving water - thanks to constant water purification, it stays clean longer. Depending on the coefficient of water entrainment with the product, it is possible to completely eliminate the water exchange in the system, just refill with fresh water.
• -Simple and reliable design in accordance with FDA standards
• -CIP cleaning
• -Made in the EU using European materials and components
• -Easy to use and maintain
• Easy operation

The processed product is undamaged, it retains all the beneficial substances, vitamins and nutrients. The advantage of the device is its versatility with a wide range of uses. The device can be configured to process different products (depending on the type of processing and the type of product) .:

• Soft seafood, such as mussels without armor or shrimp
• Different types of pasta
• Vegetables
• Mushrooms
• And many others

Processes:

• Disinfection (helps destroy germs)
• Softening
• Deactivation of enzymes
• Partial removal of air from the product
• Partial removal of water from the product