Industrial vegetable blanching solution
Meeting modern food safety and quality standards in vegetable processing requires advanced blanching techniques to preserve nutrients and flavor while minimizing energy and water usage.
Reduce water and steam consumption by up to 50%
The Cabinplant IBC Blancher, provided by Cabinplant, is designed for efficient, high-quality processing of vegetables and berries. By using a forced steam principle, it significantly lowers steam consumption by 40-50% while guaranteeing uniform blanching. This blancher offers great flexibility, supporting various blanching methods, including water, steam, and forced steam, with capacities from 1 t/h to 30 t/h. The system ensures minimal product contamination and is equipped with multistage counterflow water circulation to reduce water consumption. Integrated with a cooling system, it meets stringent food safety and environmental standards.
Benefits
- Significant reduction in water and steam consumption
- Uniform blanching of products
- High flexibility in blanching time and temperature settings
- Low risk of product contamination even after long operating hours
- Integrated blancher and cooler for increased efficiency