Multi-Turbulent™ Blancher
The PPM Multi-Turbulent™ Blancher evenly blanches each slice to enhance fried product color
A blancher completes one of the most important operations in the processing for potato chips. Performed prior to frying, the blanching process leaches out sugar from the slices improving the overall fried product color. Too much sugar content in product will cause excessive browning of the final product.
During the blanching process it is critical to ensure slice separation so each slice is treated uniformly. In traditional blanchers, difficult products such as potato slices have a tendency to stick and glue together causing uneven blanching of slices.
The PPM Technologies Multi-Turbulent Blancher provides a unique transversal, turbulent water flow ensuring uniform treatment of each potato slice. Along both sides of the blancher pan are a number of water injectors to create a turbulent movement in the water. The blancher pan bottom includes a number of outlets connected to an outer circulation system which distributes the water to the injectors. The blanching water is heated by a direct injected steam or heat exchanger. A secondary low pressure circulation system ensures that heat is transferred to the infeed end.
The full length blancher hood is equipped with a paddle conveyor. As the paddles submerge into the pan the blancher is divided into individual compartments ensuring a set blanching time to the product. The blanching time is easily changed by simply adjusting the speed of the paddle conveyor.
The blancher can also convert to a simple transfer conveyor when blanching is not required. A nd, the hood can easily be lifted 600mm for cleaning.
Multi-Turbulent™ Blancher Advantages
- Easy separation of slices due to turbulence of hot water jets
- Higher yield with no mechanical damage to the slices
- Improve fried product color by removing sugars