Food processing industries use blanchers to clean and cook fruits, vegetables, beans, and other fresh-cut products before further processing such as canning and freezing.
Water or steam systems are normally used to blanch food. Water systems submerge the food in hot water; steam systems expose the food directly to steam in a chamber. Both blanchers are primarily used to either partially or fully cook food. The cooking is generally a two-step process involving heating and cooling. Blanching preserves nutrients, color, and texture of the food prior to a subsequent processing step. Blanching equipment also helps prevent the risk of food contamination.
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