Screw Blancher
Even heat treatment optimizes end product quality
The blancher processes the product very gently to minimize damage and breakage. To achieve the right characteristics of finished product is critical to maintain accurate temperature control of the water. Even heat transfer is important to get an even product quality. In a French fry line, normally a two step blanching process is used to get the best combination of sugar leakage and heat treatment.
The blancher has a perforated screw with adjustable speed to optimize retention time. The product is conveyed through the blancher to a ferris-wheel discharge (optional: belt out feed). For even temperature control and heat transfer, the blancher has a double water circulation system with the inner system collecting water from the discharge end.
The water is heated by steam injected directly over a pick heater mounted in the circulation pipe. Water is then pumped into the blancher through pipes mounted in the bottom along the full length of the body. As the heated water enters the blancher, it gently agitates the product. Perforated blades are mounted with short distances along the screw.
The outer circulation system collects water from the discharge which is heated and pumped to the infeed. The entire screw is manufactured with very tight tolerances to the blancher body. The blancher has hoods mounted along the full length.
Advantages
- Accurate temperature control
- Gentle handling minimizes product damage
- Robust design means low need for maintenance
- Easy access for sanitation and cleaning
Downloads