Working principle of blanching machine

The blanching machine includes a working box, a base and four sets of legs. The four sets of legs are respectively arranged on the left front area, left rear area, right front area and right rear area of the base end. The four sets of legs are respectively connected to the left front side, left rear side, right front side and right rear side of the bottom of the working box. A working chamber is arranged in the working box, and the working box is provided with a take-in and put-out port, which is communicated with the working chamber, and a cover is arranged on the take-in and put-out port. A heating plate is arranged on the bottom wall of the working box; when the blanching machine is used, it only needs to open the cover, inject water into the working chamber through the take-in and put-out port, and heat it through the heating plate. After the heating is completed, the products that need to be blanched and killed are placed in the working chamber for blanching.

After the blanching is completed, the control valve is opened to discharge the hot water, and then the blanched products can be taken out; the blanching and killing effect is good, which prolongs the shelf life of food and brightens the color of the product.

The blanching machine is the preliminary equipment for processing steaming raw materials in various industries. The machine is suitable for various raw material processing enterprises with large-scale production. The blanching machine and pre-cooking machine have two heating modes: steam heating or electric heating. They are easy to operate and have high output. They are all made of stainless steel. The equipment has automatic temperature control and double-layer insulation around them. They are currently the domestic food and fruit and vegetable blanching equipment.

Through the pre-cooking machine, the blanching mechanism stops the activity of enzymes in fruits and vegetables to maintain the fresh color of fruits and vegetables, emit the green smell of vegetables and retain the fragrance, enhance the softness of cells, facilitate water evaporation, and lay a good foundation for the process requirements of the next drying and dehydration process.

The blanching machine is suitable for blanching and killing greens of various vegetables, fruits, and meats. It is a blanching equipment for quick freezing, dehydration, freeze drying, peeling and other deep processing pretreatment. At the same time, it is also used for blanching and killing greens of fruits, root vegetables, carrots, asparagus, mushrooms, fruit slices, seafood, corn, chicken feet and other products. It is a blanching equipment for pretreatment processing such as quick freezing, dehydration, freeze drying, etc.

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