Potato slice blancher improves efficiency, company claims
production of fried potatoes, its manufacturer claims.
Heat and Control says its slice injection blancher forces hot water through the bottom of the potato slice pack for uniform blanching and improved fryer performance.
The machine uses similar technology to that found in the company's french fry fryers and nut roasters. It features features multiple hot water inlets located across the bottom of the pan.
"Injecting hot water evenly beneath the product agitates and separates the slices for thorough, uniform blanching," the company stated. "Unlike side injection blanchers which compress slices into the centre of the blancher, Heat and Control's bottom injection design spreads slices evenly across the width of the pan and discharge conveyor for more efficient dewatering and delivery to the fryer."
The system reduces fryer fuel usage and eliminates unevenly cooked clusters of chips, the company claimed in a press release.
An independent drain conveyor and vacuum blow-off system removes surface water from slices for further fryer fuel savings.
Blanching time is adjustable between 30 seconds and four minutes with the aid of an overhead product metering conveyor. Fines or residues are continuously removed from the circulating water by a motorised catch box.
The system reduces drain water costs and the transfer of debris into the fryer, the company stated.
"To simplify cleaning, the blancher's full-length hood and metering conveyor can be raised clear of the pan with built-in screw jack hoists," Heat and Control.
Heat and Control, based in the US, manufactures food processing and packaging equipment from plants in the US, Mexico, Europe, Australia, New Zealand, China, South Africa and Japan.
