Naytrix Foodtek Pvt. Ltd.

In the potato chip process, starch is converted to sugar. The frying process reveals the amount of sugar by darkening the color. The darker the color of the potato chips, the higher the sugar content. In order to reduce the sugar content of the potato chips, the sugar has to be removed from the slices. This process is called blanching. Rosenqvists counter flow Multi Turbulent Blancher uses hot water. Each slice is separated and treated individually. The Multi Turbulent Blancher has four main parts:
• Hood with a paddle belt
• Pan with multiple water intake and outlets in the bottom, were water is injected along both sides
• Bottom belt can be used for transportation when there is no need for blanching As the slices enter the first zone of the blancher, the paddle belt ensures that a constant number of slices are conveyed through the machine. All slices are treated uniformly and for the same amount of time. The injectors create a turbulent water flow which separates the slices resulting in even heat treatment. The water can be heated by either thermo oil or direct injected steam. Fresh water is added via a spray ramp above the discharge section. The water discharge is placed at the infeed. Due to the counter flow main water stream, the water in the process is used with optimal efficiency. The Multi Turbulent Blancher adjusts the temperature of the water for desired product profile.

In the potato chip process, starch is converted to sugar. The frying process reveals the amount of sugar by darkening the color. The darker the color of the potato chips, the higher the sugar content. In order to reduce the sugar content of the potato chips, the sugar has to be removed from the slices. This process is called blanching. Rosenqvists counter flow Multi Turbulent Blancher uses hot water. Each slice is separated and treated individually. The Multi Turbulent Blancher has four main parts: • Hood with a paddle belt • Pan with multiple water intake and outlets in the bottom, were water is injected along both sides • Bottom belt can be used for transportation when there is no need for blanching As the slices enter the first zone of the blancher, the paddle belt ensures that a constant number of slices are conveyed through the machine. All slices are treated uniformly and for the same amount of time. The injectors create a turbulent water flow which separates the slices resulting in even heat treatment. The water can be heated by either thermo oil or direct injected steam. Fresh water is added via a spray ramp above the discharge section. The water discharge is placed at the infeed. Due to the counter flow main water stream, the water in the process is used with optimal efficiency. The Multi Turbulent Blancher adjusts the temperature of the water for desired product profile.

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.

A Blancher Machine is an industrial food processing machine used to blanch vegetables, fruits, or other food items by briefly exposing them to hot water or steam, followed by rapid cooling. This process is essential for enzyme deactivation, color preservation, cleaning, and pre-cooking, especially in the frozen food, canned food, and dehydration industries.

This machine can be used for blaching Whole and/or Cutting vegetables, Fruits in Hotels, Flight Caterings, central kitchens, Institutional Kitchens, some new commercial food projects, etc. It has an efficient mechanism for removing starch and enzymes from the various types of food objects. The Machine is designed with a special arc drum (full SS) and with the help of two nozzles, a strong circular flow is maintained and during this process, the items get pulled down in the water and brought up with the flow. It has a linear actuator that helps to lift the basket and unload all produce in carate. It has SS Ball Valve for controlling the water level.