Brief introduction of Pre-cooking/ Blanching machine

The machine is mainly used for enzyme deactivation, softening and color protection of peach, apricot, plum, dates, hawthorn, mango, coconut meat, beetroots, carrots and other fruits and vegetables.

• Destroy enzyme activity, prevent browning and fresh pectin,
• Soften the pulp tissue to increase the pulp yield rate and promote sugar liquid penetration.
• Dissolve the pectin in the pulp tissue to facilitate the processing of the next process.

Main features of Pre-cooking machine/ Blanching machine

1. The continuous pre-cooking machine is one of the raw material pretreatment equipment in fruit and vegetable processing. It can prevent browning, inhibit active enzymes and decompose the pectin in the fruit by cooking, and improve the pulping rate.

2. According to the technological requirements of various materials, the machine can realize the adjustment of pre-cooking temperature and pre-cooking time, and is suitable for heating and cooking various fruit and vegetable raw materials;

3. Pre-cooking temperature: ≤100℃. The equipment uses electric energy or steam as an energy source. It is designed and manufactured according to the principles of thermodynamics and various food requirements.

4. The equipment is composed of a bleaching section and a cooling section. with automatic control of steam inlet device and surface insulation. Minimize energy waste.

5. This machine can be used as a unit machine or connecting with other equipment in the production line.

6. Pre-cooking machine is mainly composed of the water sink, water inlet pipe, water outlet pipe, transmission part, frame and other parts. It is stainless steel structure, with a safety insulation layer.

7. In addition, the transmission system of this machine is stepless speed regulation, which allows users to choose different pre-cooking time and speed requirements according to various materials in processing.

Main specification of fruit pre-cooking machine: