Continuous Work Blanch Equipment
Function
- Inactivate enzymes: Halt enzymatic reactions that can degrade quality during dehydration.
- Preserve color and flavor: Prevent enzymatic browning reactions that diminish the food's natural characteristics.
- Enhance drying efficiency: Partially pre-cook the food to remove surface moisture and soften the texture, allowing for faster and more uniform drying.
How this equipment improves better
Continuous Processing
Adjustable Process Parameters
Automation
Sanitary Design
Parameter List
Blanch | Dimension | Contain Volume |
---|---|---|
SL-CB-2010 | 2000*1000*1400mm | 160L |
SL-CB-3010 | 3000*1000*1400mm | 250L |
SL-CB-5010 | 5000*1000*1400mm | 400L |
comparison between batch and continuous blanching equipment
Feature | Batch Type Blanching | Continuous Type Blanching |
Processing mode | Discrete batches | Continuous flow |
Throughput | Lower | Higher |
Labor requirement | More labor for loading/unloading | Less labor intensive |
Production consistency | Potential for variation between batches | More consistent product quality |
Suitability | Ideal for small to medium-sized batches or specialty products | Ideal for high-volume production lines |