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.
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.