Vegetable Blanching Machine

Different French fries production line manufacturers often vary in production line layout, material characteristics, and process parameters. While standardized potato blanching machines can meet basic requirements, they cannot fully adapt to the specific conditions of every factory. Factors such as blanching time, temperature control, material conveying methods, and heat source types (electric heating, steam heating) directly impact the final color and texture of the product.

The potato blanching machine is designed for rinsing potato chips or fries on French fries production lines and potato chips production lines. By treating the potatoes with hot water or steam at high temperatures, the internal enzymes are inactivated and the surface is softened, thus preparing them for subsequent processes such as cutting, frying or freezing. In addition, blanching kills certain bacteria and ensures the safety of vegetables and fruits. LONKIA offers a wide range of vegetable blanching machine models and can design and develop vegetable and fruit blanching machines according to customer…

The spiral blanching machine is a highly efficient equipment used in the food pre-treatment process, mainly applied to the bleaching treatment of vegetables, fruits, seafood, meat and potato products. The blancher machine is used to achieve the purpose of inactivating enzymes, removing odour and softening tissues on the surface of raw materials through the combination of continuous conveying and hot water or steam heating, which is the key link before subsequent processing such as quick-freezing, dehydration and drying.