Rotary Drum Blancher

The blanching of the product is carried out by continuously rolling it over and mixing it inside the working chamber, which guarantees uniform heat treatment on all sides and also prevents products such as rice and pasta from sticking together.

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, 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.

Blanching is the rapid heating of fruit or vegetables, which stops the activation of enzymes, which causes a deterioration in taste, consistency and nutrients. Blanching slows down or completely stops the activity of enzymes that cause vegetables to lose their taste, color and texture. Blanching time is individual for different products.

NORMIT drum blanker is designed for blanching, cooking various types of food, vegetables and fruits.

Used for:

• Potatoes
• Pasta
• Rice
• Dry beans
• Green beans
• Vegetables
• Fruits
• Sweet corn
• Peas
• Spinach
• Broccoli
• Cauliflower
• Carrots
• Animal feed
• Onions

Processes:

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

Principle of activity:

Drum Blancher NORMIT BD is designed for blanching vegetables, fruits, legumes, pasta products, seafood before canning or freezing. For some heat-sensitive products, blanching replaces cooking and is sometimes the only way to cook. Blanching helps preserve the vitamins and nutritional properties of the product as well as the appealing appearance with a clear natural color. Short-term treatment with steam or hot water makes it possible to clean the product from microbes and fungi and it becomes safe for the consumer.

Softening - blanched products need less time for final preparation.

Enzyme Deactivation - slows down or stops the action of enzymes that damage the color, taste and smell of the product. Some products in the blanching process acquire a lighter color.

Partial removal of air from the product helps increase shelf life during subsequent preservation or freezing and also reduces the volume of the product.

The partial removal of water facilitates the subsequent freezing of the product in the IQF production lines for fruit, vegetables, legumes and seafood.

The NORMIT BD rotary drum blancher is designed for steam or water blanching of vegetables, fruits and legumes in a continuous mode with high performance.

Construction

The bins consists of a cylindrical horizontal thermally insulated chamber mounted on a solid frame, ensuring the safety and stability of the entire plant, even with larger dimensions, the drive, the steam and hot water dosing system and the control system.

Versatility

The blanching time determines the speed at which the product passes through the working chamber and is set by changing the angle of inclination of the drum and the speed of its rotation. Precise setting of these parameters allows you to achieve a precise setting of the blanching time to avoid overcooking the product.

High product quality

The product is evenly fed into the blanching chamber by means of a feed conveyor (optional). The product is unloaded using a special unit without dead zones.

For rapid cooling following blanching, the product is fed to a drum or conveyor chiller. Depending on the type of product, cooling may be done by cold water or air. (optional)

Benefits

Versatility. One device can be used for steam and water blanching. The blanching time changes due to the change in the tilt angle of the drum and its rotation speed, which allows you to change the blanching time 10-15 times. Can be used on frozen ingredients. 

Reliability - drum drum NORMIT BD is designed for intensive long-term operation. The equipment is manufactured in our own production plants using high-quality European materials and components.

Good production properties. The radial design eliminates the possibility of shaft damage. Easy operation and easy access to interior surfaces.

Low vibration and noise.

Possible addition of a pre-thaw section for the use of IQF raw materials.