spiral blanching machine

Specifications the spiral Blanching Machine is an indispensable Sterilizing Equipment for fruit and vegetable process

An important part of the pre-drying or pre-freezing process is the blanching of the materials, to stop enzymatic deterioration and reduce volume of the products. The blancher creates a heating-process, in which the products are exposed to hot steam,  with an estimated temperature of 90 to 100 degrees Celsius. The products are moved by a belt and will proceed through the steaming process for an estimated 6 to 10 minutes. This will happen on a synthetic materials belt of 1000 x 8000 mm, which can handle a capacity up to 1.500kg/ hour. 600-1000kg/ hour of steam is necessary for this process, which will be created by the main steam boiler of the facility. Belt speed and steam amount is adjustable, enabling to customize the blanching process for each product. Main Technical parameter for spiral blanching machine  

	Model-UPT Basket-type blanching machine	Model-SPT Spiral-type blanching machine	Model-PPT Spraying-type blanching machine	Model-LPT Chain-type blanching machine
Capacity(kg/h)	0.5-1.5t/h	0.5-1.5t/h	0.5-1.2t/h	0.5-1.5t/h
Power(Kw)	2.6	4.4	3.3	3.3
Water consumption	0.2t/h	0.2t/h	0.5-1.0t/h	1.5t/h
Steam consumption	0.5t/h	0.5t/h	0.5-2.5t/h	0.5t/h
Dimension (L*W*H, mm)	7818*1030*1385	4380*1480*2180	12150*1200*1650	7370*1200*1280
Applicable range	Blanching the vegetable before quick freezing, especially suitable for granule&lumpy foodstuff.		All types of heat resistant bagged foodstuff such as salted preserved vegetable, dried turnip, pickled cabbage ect. An indispensable sterilizing equipment in salted food processing plant	Especially suitable for easily-damaged,long barshaped foodstuff

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