Turatti has over 50 years of experience designing and producing blanching equipment. The optimum blanching technique is extremely important for maintaining the quality of the final product. Turatti offers the knowledge and experience to build the most suitable blancher for your product. Blanching or heat penetration to the center core of any product depends on the temperature and time. The shorter exposure to the heating medium allows a better retention of color, solids, and nutrients. Shorter blanching/cook time than the current industry standards saves energy costs. Typically, products are carried inside the unit in a thin layer on the conveyor belt of the blancher. The blanching takes place with the help of saturated steam, which is injected from the upper and lower side of the blancher. The machine is available in different versions (single or combined) depending on the product to be handled and customer requirements. The main advantages and features of the system are:
- Improved product quality.
- Higher yields.
- Superior sanitation.
- Increased efficiency.
- Reduced operating costs.
- Combined blanching and cooling in one unit.
- Program control for quick changeover between processes.