Lotus root slices, potato slices steaming and blanching machine

1. Overview:
Blanching machine is an ideal equipment for color protection in fruit and vegetable processing, which can be divided into three types: belt blanching machine, belt superheated steam blanching machine, and drum blanching machine.

2、 Working principle:
The belt type steam blanching machine integrates hot blanching and cooling, and is equipped with a special superheated steam generator, without the need for boiler equipment. No pressure operation, safe and reliable. This machine has the characteristics of rapid withering, enzyme inhibition, color protection, and timely dehydration and cooling, which can be completed in one go, keeping fruits and vegetables in their original natural color.
By using this machine, the activity of enzymes in fruits and vegetables is inhibited to maintain their unique fresh color, emit the green odor of vegetables while retaining their fragrance, enhance cell flexibility, facilitate water evaporation, and lay a good foundation for the process requirements of the next drying and dehydration process.

3、 Application areas:
It is mainly used for blanching and withering fragile products such as fruits, root vegetables, carrots, asparagus, mushrooms, and fruit slices. It is an indispensable blanching equipment for pre-treatment processing such as quick freezing, dehydration, and freeze-drying.