Blanchers

They are constructed with Stainless steel and are capable of achieving precise control of time and temperature. Different foods have varying blanching requirements. Generally, the blanchers can achieve temperatures around 85-100°C (185-212°F) for a short period, usually 1-5 minutes which is highly recommended.

The blachers have dainage system that removes excess moisture from the food product to prevent dilution of flavors and to facilitate further processing. Quality control can be achieved through visual inspection, testing, and quality control measures to ensure consistent product quality.