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Cooking - Cooling

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Cooking

Blanching is a cooking technique in which food, usually vegetables or fruit, is cooked for a short time before being rinsed with cold water to interrupt the cooking process. This can be a fully continuous process. The dwell time can be controlled by a frequency controller.

The addition of steam in the product flow or a separate water tank is optional.

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Cooling

Cooling products can optimise freshness and shelf life. At Spiessens, we have in-depth knowledge of post-harvest handling and cooling. Equipment and cooling specifications are customised to meet your needs.

Cases

Cauliflower and broccoli recipe line

In this case, the product must be transported as a single layer consistently throughout the process. This is crucial for the blancher and freezing tunnel.
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Washing and steam peeling line

In this case, the customer wants to wash and steam peel beets or carrots at 10 tonnes per hour.
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Contact details

Spiessen nv
Tenhovenstraat 6a
Industriezone Zuid C3
8700 Tielt
Belgium


Tel +32 (0)51 40 03 21
info@spiessens.be

 

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