Belt Blancher NORMIT CB
  • Belt Blancher NORMIT CB
  • Belt Blancher NORMIT CB
  • New

Belt Blancher NORMIT CB

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The NORMIT CB belt blancher is designed for heat treatment of a wide range of products whose fine structure requires minimizing the mechanical influence in the blanching or cooking process.

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Unlike a drum blancher, in which the product is blanched in a one-way mixing and rolling process, and a screw blancher, in which the product passes through a working chamber by means of a screw, in a belt-type blancher the product lies motionless on a conveyor belt and is processed without damaging its surface.

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 NORMIT CB conveyor blanching, cooking and cooling equipment is a high-quality professional machine that works continuously (uninterrupted) with low energy consumption.

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 shell or shrimp
Different types of pasta
And many others

Disinfection (helps destroy germs)
Enzyme inactivation
Partial removal of air from the product
Partial removal of water from the product

The device allows blanching, cooking and subsequent cooling of the product (cold water dew). The device is equipped with a vibrating feeder for the product.

Continuity of production and uniformity of cooking, blanching and cooling is achieved thanks to independent belt conveyors in each section: the sections are designed in a cascade, ie. each section is lower than the previous one which provides automatic rotation of the product as it moves along the conveyor belt from section to section.

Each section is equipped with a special system of direct steam / water injection on the product with continuous filtration and water circulation. The device is designed in such a way that steam / water costs are minimized. The cooling of the product can be water, air or a combination. Heating system - hybrid, including steam and electric, which allows you to choose the most optimal technological way of processing each specific product and increase performance. The device allows regulation of the vibrating feeder, conveyor speed, temperature and time setting. At the customer's request, it is possible to add sections, for washing, preheating, additional cooling, etc.

Method of blanching / cooking

Depending on the type of product being processed and the temperature required, the blanching process can be carried out using steam, hot water or a combination of steam and air. For some clean steam applications, the NORMIT CB belt blanch can be used as a steam sterilizer.

Heating system The NORMIT CB belt blanker is equipped with a steam, electric or gas heating system. When using the steam heating method, a highly efficient water heating system in the steam flow is used, which allows to reduce heat losses to practically zero and ensure maximum economic efficiency of the device. In this case, the heating temperature is regulated by the steam temperature (and pressure) and the water temperature. If there is only low-pressure steam in the customer's company, the conveyor blanch can optionally be equipped with a special additional heating section, which will ensure efficient use of the equipment at a steam pressure of 1 bar or more. When using electricity, heating is provided through a heat exchanger.

Filtration system NORMIT CB belt blanches are equipped with a highly efficient and convenient filtration system. The smallest parts of the product, which are carried along with the water, are captured by a filtration system with replaceable stainless steel nets. The filter can be cleaned while the blancher is running.

NORMIT CB belt blanch zones In the basic version, the belt blancher consists of a product loading zone, a heated work zone and an unloading zone. It is recommended to load the product using a vibrating loader, which will ensure even distribution of the product on the conveyor belt in the required layer. Depending on the type of product, it can be blanched by pouring or feeding steam / water through adjustable pressure nozzles. Optionally, at the customer's request, the blancher can be equipped with a single or multiple product turning section for even heat treatment from all sides. It is also possible to equip the blancher with a steam / hot water supply system from the bottom of the conveyor belt.

Optionally, NORMIT CB belt blanches are equipped with an integrated or extended cooling section. Efficient cooling allows the processing process to be completed immediately, to obtain the product of the exact required degree of readiness and to prepare it for further processing or packaging. Cooling can take place by immersion in ice water or. by pouring ice water or blowing cold air. To remove excess water and fine particles of the product, it is possible to install a so-called "Air knife" section after the cooling section on request.

Properties of NORMIT CB belt blanchers

NORMIT CB belt blanches have a reliable common frame ensuring the stability of the entire structure even with larger equipment dimensions. The split lifting lid provides easy access to all internal parts of the blancher for maintenance. The blancher is cleaned using CIP heads connected to the CIP station system. NORMIT CB belt blanchers are made exclusively of AISI304 food grade stainless steel. The conveyor belt is made of PVC or stainless steel, depending on the processing temperature and the bulk density of the product.

Versatility The wide range of configuration options for NORMIT CB belt blanches allows you to choose the optimal device for any application. Water or steam blanching. The possibility of blanching with steam and water in one device, which allows you to process different products in one blancher. Any heat transfer medium, also low pressure steam Stainless steel or PVC conveyor belt Integrated or extended water or air cooling section. Possibility to optionaly install any additional equipment. The performance of the conveyor blancher is determined by the bulk density of the product on the belt and the processing time, which varies depending on the type of product. The standard model range includes blanchers with a belt width of 400 to 2000 mm.