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Potato BlanchersAeroglide blanchers provide accurate retention times and high quality product in French fry production.
National Drying Machinery division’s belt blanchers are designed to provide the gentle handling required by the fragile potato in volume production runs. Utilizing a two-stage operation allows complete independence between the leaching and cooking steps, allowing independent control to minimize purge water and energy requirements. Applications: Potatoes, French fries |
Features:
Accurate retention times and assurance of “first in/first-out” provide high product quality in french fry cooking High sanitation and ease of cleaning keeps the blancher operating smoothly Sanitary design minimizes collection areas and provides full access to internals Features the smallest product transfer available in the industry Control systems available to enhance performance and efficiency |
