Blancher All Cabinplant blanchers can be manufactured to meet individual customer needs. Capacities range from 1 to 30 t/h. Special versions for blanching of e.g. leaf vegetables such as spinach, and for cooking of rice and pasta are also available.
The different blancher types are all characterized by: - Very low consumption of steam
- Very low consumption of water
- No product damage
- Maximum product yield and organoleptic quality
- Long life and low maintenance costs
- Hygienic design with integrated CIP (Cleaning In Place)
- High flexibility as regards blanching time and blanching temperature
In general: - All Cabinplant blanchers are belt blanchers
- Blanching is by water or steam
- All blancher types are integrated blancher/coolers
- Heating of blanching water is with either direct steam or by means of a heat exchanger
- Cooling is with either water/chilled water or air, or a combination of both
Cabinplant can deliver various kinds of extra equipment, such as infeed systems, instant chilled water units for production of chilled water, and dewatering units.
Cabinplant blanchers are categorized into three main types:
BC Blanchers
BC blanchers are small economical blancher/coolers usually with a capacity of up to 9 t/h. The blanchers are supplied with product belts with a width of 1000/1500 mm. A variety of options is available for the blanchers.
IBC Blanchers
IBC blanchers have the lowest consumption of steam. The heat, which is removed from the product during cooling, is reused for pre-heating of product prior to blanching. In this way the consumption of steam can be reduced to only 40 per cent of what is normally required for blanchers without heat recovery. The IBC blanchers are available for capacities from 6t/h up to 30t/h. A variety of options is available for the blanchers.
BAC(W) Blanchers
BAC and BACW blanchers have developed concurrently with the prices of water and disposal of waste water becoming an increasingly significant expense. The BAC types use air or a combination of air and re-circulated chilled water as cooling medium. This means that the amount of cooling water can be reduced to an absolute minimum, since the air alone can bring down the product temperature from 90°C to approx. 20°C, depending on the relative humidity of the cooling air.
As an even lower product temperature prior to freezing is often being requested, air cooling can be combined with additional chilled water cooling. Subsequently, the product temperature can be cooled down to approx. 5°C. The blanchers are available for capacities up to 30t/h. As is the case with the other Cabinplant blanchers, numerous options are available for this type as well. |
