The client was looking for a solution for blanching and freezing cauliflower and broccoli. Spiessens was able to provide an answer with crate tilters, vibrators and weighing belts for single-layer product flows.
Cauliflower and broccoli are transported into a storage bunker by a semi-automatic, electric box tipper/lift. Here the breakage is limited and the level is automatically controlled inside the bunker. Thanks to a wide, rising discharge belt, a single layer of product is obtained. This is crucial for the blancher.
Via a redler, the product goes onto a vibrator where the small pieces are removed. An air knife is used on the discharge conveyor for drying.
After the washer, the product is placed on a scouring belt (manual quality control) before entering the belt blancher.
In this process, it is crucial that the product enters the blancher evenly. By creating a single layer, the product can be blanched evenly.
For this project, Spiessens provided the complete control, logging of water and energy consumption and integration with platforms, support structures and stairs.