Blanching Machine with Cooling and Air Drying
The industrial fruit and vegetable blanching and cooling line is a key link in the production of French fries, with the core functions of color protection, enzyme inactivation, and shaping, making the French fries consistent in color and crispy in taste. Blanching is usually carried out in hot water at 85-100 ℃ for about 1-5 minutes (40-400 seconds), followed by rapid cooling to prevent excessive maturation. High end cable with PLC touch screen and IoT, capable of real-time monitoring of temperature and time, supporting data storage and fault alarm. Process reference: The standard process for processing French fries is: cleaning and peeling → cutting → blanching → cooling → dehydration/air drying → deep frying → quick freezing → packaging. Blanching and cooling play a connecting role in the middle. Insufficient blanching can cause oxidation and blackening, while incomplete cooling can lead to soft and rotten French fries. Industrial Fruit and Vegetable Scalding Machine Bl…
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