About Blanchers and Cookers

Belt blanchers continuously convey potatoes through controlled hot water or steam, ensuring uniform heat treatment before further processing. They improve color retention, enzyme inactivation, texture, product consistency, processing efficiency and throughput while reducing product damage and energy use.

Screw blanchers use a rotating screw conveyor to move potatoes through hot water or steam for uniform blanching. They provide precise residence time, improve enzyme inactivation, preserve texture and color, enhance product consistency, and support continuous, high-capacity potato processing.

Drum blanchers use a rotating perforated drum to gently tumble potatoes through hot water or steam, ensuring even heat treatment. They improve enzyme inactivation, preserve color and texture, enhance product consistency, and support efficient, continuous potato processing.

Steam cookers use saturated steam to cook potatoes quickly and evenly while preserving texture, flavor, nutrients, and moisture. They improve energy efficiency, reduce cooking time, ensure consistent product quality, and support high-capacity industrial potato processing.