DTS auger blancher

Our blanchers are the benchmark in the potato processing industry thanks to their high-quality precision construction and cost-effective engineering and manufacturing. We supply auger blanchers in every capacity, from small to extra-large. Special versions of the blancher include our unique short-time high-temperature blancher with unique cross flow water circulation for efficient enzymatic inactivation, and the long-time low-temperature blancher designed for the efficient leaching out of reducing sugars.

Auger blanchers are used in applications such as chickpeas, shrimps, insects and other protein products that require blanching.

Our blanchers are the benchmark in the root vegetable processing industry thanks to their high-quality precision construction and cost-effective engineering and manufacturing.

Our blanchers are the benchmark in the mushroom processing industry thanks to their high-quality precision construction and cost-effective engineering and manufacturing. We supply auger blanchers in every capacity, from small to large. Mushrooms float in water, so our mushroom blancher features specially designed submerge lids over the internal auger for a consistent blanching result. Mushrooms are usually hydrated prior to blanching in a DTS hydration chamber or a continuous hydration tower.

A variety of options are available, including integrated heating by direct steam injection or via a shell and tube heat exchanger, and outfeed through our unique independent-drive ferris wheel, auger outfeed or free float. Infeed. outfeed and by-pass flumes with manual or automated valves for product diversion. Other options include insulated body and lids to reduce energy loss and heat radiation to the plant, fully integrated service platforms with stairs and handrails, clean-in-place, etc.

• Minimal distance auger to screw
• Hygienic design
• Fully customised to your needs