Used for steam or steam/water blanching and pasteurization of prunes, sun-dried tomatoes, dried apricots, figs, dates, and other whole, cut, sliced, or diced fruits and vegetables, processed at preset time and temperature.
The unit is equipped with a high air-permeability stainless steel wire link belt conveyor for uniform steam penetration and consistent heat transfer.
Processing takes place in a fully insulated, steam-sealed chamber, where injected steam is drawn through the product bed and recirculated to maximize energy efficiency and ensure uniform processing.
Used for water blanching between twin conveyor belts, ensuring complete product immersion and uniform heat treatment. The bottom belt is made of high-temperature resistant modular thermoplastic, while the top belt uses perforated polypropylene modular belting to keep products submerged.
The system includes a 4-bar steam hot water generation unit, proportional steam valve, variable speed control, high-capacity circulation pump, and drum-type filtration system for precise and efficient operation.
Suitable for products such as peppers, okra, broccoli, carrots, spinach, beans, potatoes, cauliflower, zucchini, mushrooms, corn, olives, seafood, and for rehydration of dried fruits including apricots, prunes, dates, apples, pears, and peaches.
Used for steam blanching on a perforated stainless steel pallet belt with side guards and side chains (Bigtem design), operating at preset time and temperature inside a steam-sealed chamber.
Products are fed and discharged through steam/vapor-proof distribution impellers for uniform flow. Steam is injected beneath the perforated conveyor to ensure even heat distribution and efficient blanching.
Used for blanching or rehydration of fruits and cut vegetables in water or solution at preset temperature (up to 95°C) and adjustable processing time (3–15 minutes, or as required).
Products are gently conveyed through a 600–1500 mm diameter pipe by a large screw, ensuring smooth transport without product damage. A large discharge bucket wheel at the outlet maintains maximum water retention while efficiently separating and discharging the product.
Used for blanching fruits and vegetables (except leafy products) in water or solution at preset temperatures (ambient to 95°C) with adjustable processing time (3–20 minutes, or as required).
Products are conveyed through a perforated rotating drum with an internal screw, ensuring gentle movement and uniform blanching. The adjustable water level allows effective processing of light or floating products.
The system includes a plate heat exchanger for indirect heating, preventing dilution of the blanching solution. Temperature is precisely controlled via a thermostatic valve and digital thermostat display on the control panel.
Used for steam or steam/water blanching and pasteurization of prunes, sun-dried tomatoes, dried apricots, figs, dates, and whole, cut, sliced, or diced fruits and vegetables at preset time and temperature.
Equipped with a high air-permeability stainless steel wire link belt conveyor, the process occurs in a steam-sealed, insulated chamber. Injected steam is drawn under the product bed and recirculated to ensure uniform heat distribution and maximize energy efficiency.
