China Continuous Chain Steam Industrial Vegetable And Fruit Blanching machine

FOB Reference Price:Get Latest Price
US $11,111-99,999 / Set | 1 Set/Sets Blancher machine (Min. Order)
Supply Ability:
16 Set/Sets per Month China Continuous Chain Steam Industrial Vegetable And Fruit Blan
Port:
Ningbo or Shanghai,Port
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Overview
Quick Details
Place of Origin:
Zhejiang, China (Mainland)
Brand Name:
JIMEI
Model Number:
JM-CB
Type:
blancher
After-sales Service Provided:
Overseas third-party support available
Processing:
blancher
Material:
304 stainless steel
Certificate:
CE,ISO9001
Usage:
industry
Function:
food use
Voltage:
220V/380V
Product name:
machines processing
heating type:
electric,steam
Application:
mushroom ,cubes type fruit and vegetable .bean etc .
Name:
blancher machine
Packaging & Delivery
Packaging Details
wooden case
China Continuous Chain Steam Industrial Vegetable And Fruit Blancher
Delivery Time
Shipped in 35 days after payment

Trade assurance supplier fruit and vegetable continous Chain type blancher machine

 

We specialized in researching and producing fruit and vegetable processing line which is 

including fruit and vegetable washing machine, peeling machine,slicing machine,

chopping machine,sorting machine, waxing machine, blanching machine, packing machine etc.

The machine is mainly made of stainless steel 2mm SUS304/316.

 

 
Product name Blancher machine 
Overall dimension 8000*1050*1650(mm)(custom made )
Power 3KW 

 

-Chain type blancher suitable for  chopped vegetables ,for example : cabbage shreds (slices 2-3mm), onion flakes 5x5x2mm, carrot flakes 5x5x2mm.

 

Character of trade assurance supplier fruit and vegetable continous Chain type blanching machines processing :

 

1.Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.

 

2.Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

 

3.Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.