Short-high blancher

Description

The short-high blancher is designed for short retention times at higher processing temperatures, combined with controlled cross-flow water circulation for effective enzyme inactivation in potato products. Its auger-based design ensures a controlled blanching process, making it particularly suitable for the first blanching stage in French fry processing

• No product guide plate required: The new design reduces the risk of product damage and mechanical failure.
• Improved bearing design: The optimised bearing design ensures smoother operation, greater efficiency and reduced wear.
• Enhanced sealing system: Improved seals increase durability and service life while reducing maintenance requirements