Fruit & Vegetable equipment

Blanching Machine

Blanches banana slices in constant-temperature hot water to inactivate oxidative enzymes, limit browning and soften tissue before frying.

Applicable products

01 / In your process

Blanches banana slices in constant-temperature hot water to inactivate oxidative enzymes, limit browning and soften tissue before frying.
Blanches radish slices at a controlled temperature to inactivate oxidative enzymes, reduce pungency and soften fibers.
Blanches radish slices at a controlled temperature to inactivate oxidative enzymes, protect color, reduce pungency and limit browning.
Blanches potatoes at a controlled temperature to inactivate oxidative enzymes, prevent browning and remove raw flavors.

02 / Value in operation

Controlled water temperature and conveying speed support continuous production and help preserve banana color while reducing darkening and breakage.
Adjustable temperature helps protect color, remove unwanted odors and improve texture while limiting later discoloration.
Controlled temperature stabilizes color and flavor and improves the quality of dehydrated products.
Precise temperature control stabilizes color and flavor and supports product quality during long-term frozen storage.

Complete the process