Herbort Screw Blancher is a robust and worldwide proven system to blanch a wide variety of products. Product is presented inside the drum in a gentle and even fashion.
Utilization Blanching Techniques
- Blanching is a must for most vegetables to be frozen.
- It slows or stops the enzyme action which can cause loss of flavor, color and texture.
- The blanching time is very important and varies with the vegetable and size.
- Under blanching stimulates the activity of enzymes and is worse than no blanching
General System
- Cylindrical Tank
- Partly filled with water
- A slowly revolving screw full length
- Product evacuation
- Water transport evacuation
- Mechanical lifting evacuation
- Ferris Wheel//Fixed lifters
General Heating
- Direct heating
- Indirect heating
- Heating by Venturi Steam Heating Elements
- Circulation pump(s) for even heat distribution
- Integrated sensors for temperature control
Function
- Infeed fresh product
- Transfer energy in product
- Intern transport in drum
- Evacuating
- Rapid Cooling down
Model -095 Blanching Times
- Peas 2 minutes / 30,0 tph
- Peas 4 minute / 14,0 tph
- Blanching time: 1 up to 30 minutes
- Blanching time : 1:5 or 1:10 motor speed drive
- Products : Pasta , Rice , Peas , Lentils
Drum Blancher Features Control Unit
- Integrated Control Unit –HMI-
- Water Temperature °C
- Screw Speed –Rpm-
- Pump capacity –l/h-
- Mode selection – Blanching/ Cleaning-
- User recipes
Features of Construction
- Fully Insulated
- Direct Screw drive
- Integrated circulation pumps
- Hygienic Pipework
- Self Supporting Structure
- Access Platform
Utilities
- Steam 3,5 Bar (120°C)
- Fresh Water 3 Bar (12°C)
- Compressed Air 6 Bar (Oil Free)
- Electricity 3x400V+N
Options
- Water Flume infeed
- Screw Conveyor infeed
- Vibratory outfeed
- Water Flume outfeed
- Water Flume outfeed
- Insulation
- Process Water Sampling Point
- AISI 316L/1.4404
- IXON VPN remote control
