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Potato Blanching Machine Introduction

Blanching is a cooking process in food processing. A vegetable or fruit is put into boiling water for a few minutes and then plunged into cold water. Food is blanched to soften it or to partly or fully cook it, or to remove a strong strange taste. Potato chips blanching machine is set behind potato chips cutting machine to pre-cook sliced potatoes in potato chips line. There are three models which can meet your requirement for yield.
During blanching, potato chips’ flavor, color, texture and nutritional value are altered. Water blanching minimizes the leaching of solid, which leaves more natural sugars in products and it improves flavor retention and color retention to produce a final product with superior flavor, texture, and color.



Blanching machine is one necessary pre-cooking device used in fruit, vegetable and meat deep-processing.
1. Blanching can inactive enzymes and reduce microbial loads to improve food safety and increase shelf life.
2. For potatoes that become French fries, blanching also leaches sugars to improve product texture and color.
3. For some ready-to-eat meat and poultry products, blanching machine has the pre-cook functions.
4. For nuts, blanching can facilitate peeling or kill microbes, depending on the temperature and duration of the blanching operation.

Potato Blanching Machine Features
1. Potato chips products are exposed directly to food-grade water that typically ranges in temperature from 70ºC to 100ºC.
2. Blanching time can be adjustable when convey belt running speed changes.
3. The fluent belt-conveying system has an easy operation and easy cleaning functions.
4. After blanching, potato chips and other products have superior flavor, texture, and color.
5. This potato chips blanching machine can be also used in many vegetable and meat processing lines.What Is the Perfect Blanching Time

vegetables blanching
Vegetables that are frozen without blanched are safe to eat but have colors, textures, and flavors. What blanching does is to stop the enzymatic activity that decays vegetables. What’s the perfect blanching time for different vegetables?
In potato chips line, the best blanching temperature is 70℃ and best blanching time is 7-15 minutes.
In homemade vegetables, blanching time should be shorter. For green beans, 3 minutes is OK. Usually, 3 minutes are enough for most vegetables. And some leaf class vegetables can have short blanching time.