Evaporative blancher for fruits and vegetables
In the food processing industry, especially when dealing with fruits and vegetables, efficient heat treatment combined with minimal water usage is critical. Traditional water-based systems often lead to high water consumption and significant wastewater generation, presenting environmental and cost challenges.
Minimize water usage and reduce wastewater generation
The BAC Blancher by Cabinplant is a cutting-edge solution designed to conserve water during the cooling process in fruit and vegetable processing. Unlike conventional blanching systems that rely on counterflow water cooling, the BAC uses air as its refrigerant. This results in up to 75% less water consumption and approximately 60% less wastewater generation. The blancher efficiently lowers product temperatures to 20-30˚C using evaporative air cooling. For even lower temperatures, a water-cooling segment can be added. With capacities ranging from 2 to 30 t/h, this system is flexible, accommodating various blanching times and temperatures. It ensures uniform blanching and minimal product damage, maintaining high yield and low contamination risk. The BAC’s design, which includes options for additional chilling sections, is highly hygienic and easy to maintain.
Benefits
- Up to 75% less water consumption
- Around 60% less wastewater generation
- Uniform blanching with minimal product damage
- Flexible with regards to blanching time and temperature
- Hygienic design for easy cleaning