Continuous blanching machine is suitable for blanching and killing of various vegetables, fruits and meat. It is an indispensable blanching equipment for quick freezing, dehydration, dynamic, peeling and other deep processing pretreatment. It is also an essential equipment for pasteurization and food cooking. The blanching equipment is a necessary equipment for fruit and vegetable foods and meat products before fluidization and quick freezing.
The continuous
blanching machine process program is sorting → cleaning → blanching → cooling → water care → feeding, etc. The processed foods are: fruits and vegetables, green beans, peas, strawberries, asparagus, broad beans, peaches, apples, etc. Foods such as fruits and vegetables and meat products. High-strength conveying mesh, food-grade stainless steel
Conveyor Belt, stainless steel structure, and smooth connection between equipment.
Main advantages of continuous blanching machine :
1. The equipment adopts stainless steel mesh belt which has the characteristics of high strength, small stretchability, non-deformation, easy maintenance, convenient operation and maintenance, etc. Compared with the current soil method (killing pool), the labor intensity is low, the manpower is small, and the degree of self-control is high.
2. The temperature can be automatically adjusted within 98 °C, the temperature difference between the upper and lower layers is small, and the product quality is easy to control. The vegetables are blanched in the pool according to the process requirements and then transported to the cooling pool through the conveyor belt for cooling to achieve the effect of killing. It is an ideal equipment for the vegetable food processing industry.
3. Vegetable blanching machine is a blanching cooling line. The whole machine is made of high quality SUS304 stainless steel. The temperature and speed can be set according to the process requirements. The machine runs smoothly.
The continuous blanching machine is compact in structure, convenient in operation and low in failure rate. The heating method adopts boiler steam or boiler hot water, which is especially suitable for continuous blanching and greening operations. Completely solved the "randomness" caused by the degree of automation in the blanching process to strengthen the "consistency" and greatly improved the success rate of blanching.
4. Ingenious design, stable transmission, closed structure, saving steam by 30% to reduce production costs; the whole line runs safely and stably.
5. Multi-functional design, which can meet the processing of blanching, pre-cooling, conveying, lifting drainage, vibrating cloth and quick freezing process of frozen vegetables of various specifications such as leaves, roots, beans, diced, flakes, silk and blocks.
6. Automatic gas supply, automatic temperature control, simple control and convenient cleaning. The whole line does not require manual intervention in the middle of the production process, saving manpower and greatly reducing labor costs.
