Naytrix Foodtek Pvt. Ltd.

Here’s a professional introduction for the Belt Blancher Machine, suitable for a product catalogue or technical brochure:

Introduction – Belt Blancher Machine

The Belt Blancher Machine is a continuous-type thermal processing unit designed for the blanching of vegetables and fruits prior to drying, freezing, or further processing. Utilizing a conveyor belt system, this machine allows for uniform and controlled blanching, ensuring enzyme inactivation, color retention, and improved texture of the product.

Equipped with adjustable temperature and residence time controls, the Belt Blancher is suitable for a wide range of produce, including leafy greens, root vegetables, and cut fruits. Its stainless steel construction and hygienic design make it easy to clean and maintain, while ensuring compliance with food safety regulations.

This machine is especially beneficial in high-capacity processing lines, offering consistent product quality and energy-efficient performance. Optional features such as automatic water level control, steam or hot water heating systems, and integrated cooling sections can be added based on process requirements.

The cut or whole products need to be blanched (gelatinize the starch cells) and sugar needs to be leaked out before the next processing step that can be either drying, cooking or frying, depending what final product being processed. The blancher handles the product gently to minimize breakages. In a French Fry line, normally a two step blanching process is used to get the best combination of heat treatment and sugar leakage. In the auger blancher, the water is heated to the desired temperature. Heating is made through direct injection of steam (4–6 bar) in the water circulation pipe and the temperature is maintained at +/- 1 degree C. The auger is conveying the product along the screw blancher. Retention times to be adjustable between 3–60 minutes. The auger is perforated and the design allows for a close tolerance between the auger and the blancher body. At the out feed end of the auger, a ferris wheel lifts the product to the discharge chute. As option, the auger blancher can be supplied with a belt out feed arrangement. On top of the auger blancher, hatches are placed along the unit for easy access and cleaningRequest
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The cut or whole products need to be blanched (gelatinize the starch cells) and sugar needs to be leaked out before the next processing step that can be either drying, cooking or frying, depending what final product being processed. The blancher handles the product gently to minimize breakages. In a French Fry line, normally a two step blanching process is used to get the best combination of heat treatment and sugar leakage. In the auger blancher, the water is heated to the desired temperature. Heating is made through direct injection of steam (4–6 bar) in the water circulation pipe and the temperature is maintained at +/- 1 degree C. The auger is conveying the product along the screw blancher. Retention times to be adjustable between 3–60 minutes. The auger is perforated and the design allows for a close tolerance between the auger and the blancher body. At the out feed end of the auger, a ferris wheel lifts the product to the discharge chute. As option, the auger blancher can be supplied with a belt out feed arrangement. On top of the auger blancher, hatches are placed along the unit for easy access and cleaning

The cut or whole products need to be blanched (gelatinize the starch cells) and sugar needs to be leaked out before the next processing step that can be either drying, cooking or frying, depending what final product being processed. The blancher handles the product gently to minimize breakages. In a French Fry line, normally a two step blanching process is used to get the best combination of heat treatment and sugar leakage. In the auger blancher, the water is heated to the desired temperature. Heating is made through direct injection of steam (4–6 bar) in the water circulation pipe and the temperature is maintained at +/- 1 degree C. The auger is conveying the product along the screw blancher. Retention times to be adjustable between 3–60 minutes. The auger is perforated and the design allows for a close tolerance between the auger and the blancher body. At the out feed end of the auger, a ferris wheel lifts the product to the discharge chute. As option, the auger blancher can be supplied with a belt out feed arrangement. On top of the auger blancher, hatches are placed along the unit for easy access and cleaning.

 

A blancher machine is an essential component in the dehydration processing line for bananas. It is designed to briefly immerse bananas in hot water or steam, which serves several key purposes: Enzyme Inactivation: Blanching deactivates enzymes that cause browning and spoilage, ensuring the bananas retain their color and quality during the drying process. Texture Improvement: The process helps in softening the fruit slightly, making it easier to peel and resulting in a more consistent texture in the final dried product. Microbial Reduction: It reduces the microbial load on the fruit, which helps in extending the shelf life of the dried bananas. Peeling Efficiency: Blanching can facilitate easier peeling by loosening the skin from the fruit, improving the efficiency of the peeling process. In a dehydration processing line, the blancher integrates with other equipment to ensure a smooth and effective transition from raw fruit to dried product. This step is crucial for maintaining high quality and consistency in the final banana product.