FOOD
Blancher Simulator
For Process Development and Quality Control Evaluation
Simulate any combination of the following Blanch Methods:
- Steam
- Hot Water
- Deluge
- Heat/Hold
- Combinations of the Above
Dimensions
- Length 38″
- Width 30″
- Height 44″
- Steam 1/2″ line – Water 1″ line
- Voltage to suit


Compare Directly Various Methods of Blanching
- Examine heat penetration curves for various products
- Examine the advantage of reducing product exposure to heat
- Examine the retention of colour, nutrients and solids
- Examine the advantages of the unique ABCO HEAT/HOLD blanching concept