Naytrix Foodtek Pvt. Ltd.

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