Pouring Blancher SHOWERBLANCH

Unlike a drum blancher, in which the product is blanched in a one-way mixing and rolling process, and a screw blanker, in which the product passes through a working chamber by means of a screw, in a belt-type pouring 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.

Conveyor-type blanching equipment with water pouring is a high-quality professional equipment 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 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

Advantages of blanching with ShowerBlanch
• Guarantee of the highest product quality
• Continuous water filtration
• Made in the EU using European materials and components
• Easy to use and maintain
• High quality equipment
• The device is made of stainless steel, which guarantees a long service life
• The device is hygienic and easy to clean
• High quality of the finished product thanks to fine processing and intelligent temperature control
• Energy efficiency

The principle of blanching

Blanching (boiling vegetables in boiling water or steaming for a short time) is necessary when preparing fruit and vegetables before freezing, in order to stop the action of enzymes that can cause loss of taste, aroma and color. Enzyme inactivation is very important in this process.