Vegetables are blanched to neutralize the enzymatic process which can lead to product discoloring during IQF freezing. Vegetable processors have to achieve a naturally-looking product, with preserved nutrients. This can be achieved with the right blanching tunnel.
The OctoFrost™ IF Blancher features a rain-shower water system, a steam system or a combination of the two. This allows the vegetable processor to opt for the most suitable system for the product to be processed. The rain-shower water system of the OctoFrost™ blanching tunnel, in combination with the cross-flow waster system - minimizes the risks of over-blanching and preserves a natural appearance.
With the OctoFrost™ IF Blancher the blanching time is reduced to a minimum, preventing over-blanching and vitamin loss of the vegetables. This translates in higher yield and energy efficiency for the vegetable processor.
Blanching time and temperature
The vegetable processor can fully control the blanching temperature and time with the OctoFrost™ blancher tunnel. Research shows that increased blanching time results in reduced vitamin C levels in vegetables - a very important nutritional value which cannot e compromised. With the OctoFrost™ blanching tunnel the desired core temperature can be achieved in shorter time. The quicker blanching is possible due to the combination of its cross-flow water system and the high volume of recirculated water which is passed through the product layer.
The high volume of filtered and recirculated water in the OctoFrost™ cross-flow water system, is showering the product and immediately exits through the sides of the blanching tunnel. The water then passes through the heating tank and gets re-heated (due to the high volume of water in the system, the temperature drop is max. 3° C). This way the water in the OctoFrost ™ IF Blancher has the exact same set temperature in every zone which translates in much faster blanching and in the preservation of vitamins when blanching vegetables.
The vegetable processor can even opt for a second temperature zone in the OctoFrost™ IF Blancher. This feature is usually used for delicate, leafy vegetables and can help reduce the temperature in the final blanching stage for avoiding over-blanching.
The vegetable processors who are choosing the OctoFrost™ blanching machine are getting the following number of benefits:
The vegetable retain their natural appearance and nutritional value. Over-blanching is avoided due to the quick and efficient blanching.
Energy efficiency is a main focus for all OctoFrost™ processing machineries including the OctoFrost™ IF Blancher. The water in the OctoFrost™ IF Blancher is heated by means of direct steam injection. This method of heating is highly efficient and achieves maximum use of the energy. As the steam cannot escape there are no heat loses and all the energy is absorbed completely into the water.
Due to the high volume of recirculated water used to penetrate the product layer, the water has a very low temperature-drop. This means that very little steam will be needed to reheat the water. Moreover, the only water waste is caused by the water pick-up on the product, which is a negligible quantity.
The OctoFrost™ IF Blancher has been designed to exceed all international regulations on food safety and hygiene.