All Cabinplant blanchers are manufactured to meet individual customer needs. Capacities range from 1 to 30 t/h. Special versions for blanching of e.g. leaf vegetables such as spinach, and for cooking of rice and pasta are also available.The different blancher types are all characterized by: Very low consumption of steam Very low consumption of water No product damage Maximum product yield and organoleptic quality Long life and low maintenance costs Hygienic design with integrated CIP (Cleaning In Place) High flexibility as regards blanching time and blanching temperatureIn general: All Cabinplant blanchers are belt blanchers Blanching is by water or steam All blancher types are integrated blancher/coolers Heating of blanching water is with either direct s...Read more
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