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Joyshine vegetable blanching machine. Hot water blancher for enzyme inactivation. SUS 304 stainless steel, temperature 30-100°C, capacity 200-2000kg/h. Get a quote today!
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Product Introduction
Joyshine vegetable blanching machine is an industrial hot water blancher designed for pre-treatment of vegetables and fruits before freezing, drying, or canning. Blanching inactivates enzymes that cause color, flavor, and nutrient degradation during storage.
The machine uses a temperature-controlled water bath through which products are conveyed by a mesh belt. Precise temperature control (30-100°C) and adjustable belt speed allow setting the exact blanching time and temperature for different products. Steam or electric heating options are available.
After blanching, products are lifted out of the hot water and optionally pass through a cooling section with spray or immersion cooling. The entire process is automated with temperature sensors and PLC control for consistent results.
Detailed Description of Continuous Fryer
Precise Temperature Control
Automatic temperature control from 30-100°C with ±1°C accuracy. Temperature sensors and PLC system maintain consistent blanching conditions.
Adjustable Blanching Time
Frequency-controlled mesh belt allows blanching time adjustment from 1-15 minutes to suit different product requirements.
Dual Heating Options
Available with steam heating (via heat exchanger) or direct electric heating. Choose based on your facility steam availability and energy cost.
Cooling Section (Optional)
Integrated cooling zone with cold water spray or immersion cooling to rapidly reduce product temperature after blanching.
Water Circulation
Efficient water heating and circulation system ensures uniform temperature throughout the blanching tank.
Insulated Tank
Double-wall insulated tank design minimizes heat loss and improves energy efficiency while ensuring operator safety.
Filtration System
Built-in debris filtration system keeps blanching water clean and extends the time between water changes.
PLC Touch Screen
User-friendly PLC interface for setting and monitoring temperature, belt speed, and blanching time. Recipe storage for different products.
Key Advantages
Color Preservation
Inactivates enzymes that cause browning and discoloration, keeping vegetables bright and appetizing after freezing or drying.
Microbial Reduction
Hot water blanching significantly reduces surface microbial load, improving food safety and shelf life.
Nutrient Retention
Optimized blanching parameters minimize nutrient loss while achieving complete enzyme inactivation for quality preservation.
Consistent Results
Precise temperature and time control ensures every batch receives identical blanching treatment for uniform product quality.
High Throughput
Continuous belt-type operation processes 200-2000kg/h, meeting industrial production requirements.
Flexible Operation
Adjustable temperature, time, and optional cooling section allow processing a wide variety of vegetables with different blanching needs.
Technical Parameters
| Model | JS-B-300 | JS-B-500 | JS-B-1000 | JS-B-2000 |
|---|---|---|---|---|
| Capacity | 300 kg/h | 500 kg/h | 1000 kg/h | 2000 kg/h |
| Power | 24 kW | 36 kW | 48 kW | 72 kW |
| Temperature Range | 30-100°C | 30-100°C | 30-100°C | 30-100°C |
| Temperature Accuracy | ±1°C | ±1°C | ±1°C | ±1°C |
| Mesh Belt Width | 600 mm | 800 mm | 1000 mm | 1200 mm |
| Blanching Time | 1-15 min | 1-15 min | 1-15 min | 1-15 min |
| Heating Method | Electric/Steam | Electric/Steam | Electric/Steam | Electric/Steam |
| Material | SUS 304 | SUS 304 | SUS 304 | SUS 304 |
| Dimension (mm) | 3000×850×1200 | 4000×1050×1300 | 5000×1250×1400 | 6500×1450×1500 |
| Weight | 220 kg | 380 kg | 550 kg | 780 kg |
Dimensions and specifications can be customized. Power supply can be adapted to local standards. Contact us for a tailored solution.
How It Works
Preheating
Water is heated to the set blanching temperature (typically 85-100°C for vegetables).
Loading
Products are evenly distributed onto the mesh belt conveyor at the machine inlet.
Blanching
Products travel through the hot water bath for the set time while enzymes are inactivated.
Cooling (Optional)
After blanching, products pass through a cooling section to rapidly reduce temperature.
Discharge
Blanched and cooled products exit onto an outfeed conveyor for the next processing stage.
Application Areas
Pre-Freezing
Essential blanching before IQF freezing of vegetables like peas, beans, broccoli, and spinach.
Pre-Drying
Blanching before dehydration improves rehydration properties and color retention of dried vegetables.
Canning
Blanching softens vegetables and removes air for better packing in cans and jars.
Fresh-Cut Salad
Brief blanching of certain vegetables for sanitization and improved texture in ready-to-eat products.
