The steaming and blanching machine uses electricity or steam as the energy source. It is designed and manufactured based on the principles of thermodynamics and various requirements for food. It can blanche products of different specifications. The blanching time and temperature are automatically controlled, making the blanching process simple and safe. Save water consumption and energy. The purpose of the blanching machine is to preserve color and inhibit the activity of enzymes in fruits and vegetables to maintain the unique fresh color of fruits and vegetables. After blanching, the odor of the materials can be removed and the internal structure of the materials can be tightened, so that the aroma of the materials is not easily marinated. drain. The moisture inside the blanching machine is hot water, and the heating method is electric heating or steam heating. Most of them use steam heating, which is more cost-effective for long-term use. Mechanized operation, no labor required. The materials are fed into the blanching machine through the conveyor belt. The equipment is controlled by frequency conversion, and the blanching time can be set according to different product processes. The blanched products pass through a strong-flow air dryer to dry the remaining moisture on the surface of the product, reducing manual waiting time and increasing the company’s benefits.
Process flow: material lifting → cooking and blanching → cooling → draining → air drying → packaging → refrigeration. The cooking and blanching production line can be divided into raw material elevator, cooking and blanching machine, cooling machine, vibration draining machine, parallel air dryer, packaging machine, and cold storage.