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Product Advantage
The intelligent temperature control system is adopted, with a temperature control accuracy of ±1℃. According to the blanching requirements of different ingredients (such as leafy vegetables, root vegetables, and meat), the blanching temperature of 80-100℃ can be flexibly set. This effectively destroys the oxidation enzyme activity in the ingredients, prevents browning of the ingredients, and maximally retains the natural color, taste and nutrition of the ingredients, solving the pain points of traditional blanching such as "overheating and softening" and "dark color".
The equipment is equipped with automatic feeding, automatic discharging and automatic drainage functions, significantly reducing the need for manual labor, improving production efficiency, and avoiding errors caused by manual operation.
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Technical Parameters
| emperature control range | 80 - 100℃ (with precise temperature control within ±1℃) |
| Transportation speed | 0.5 - 3 meters per minute (variable frequency adjustable) |
| Heating power | 12 - 30KW (Can be adjusted according to the size of the equipment) |
| Power supply voltage | 380V/50Hz (three-phase electricity) |
| Material | The body, the steaming tank, and the conveying mesh belt are all made of 304 stainless steel. |
| Processing capacity | 500 - 2000 kg/h (customizable) |
| Dimensions of the shape | 1800×800×1200mm (length×width×height, customizable) |
| Weight | 200 - 500 kg (Adjust the automatic feeding, automatic discharging, and automatic drainage functions of the equipment according to the size of the equipment to significantly reduce the need for manual labor, improve production efficiency, and avoid errors caused by manual operations.) |
| Heating method | Electric heating / Steam heating (optional) |
| Safety protection | Water shortage protection, over-temperature protection, overload protection |
Product Uses
1. Fruit and vegetable processing industry: Primarily used for the preliminary processing of various fresh fruits and vegetables, including leafy vegetables (spinach, lettuce, romaine lettuce, celery), root and stem vegetables (potatoes, carrots, lotus root, yam), and fruit products (apples, pears, strawberries, mangoes). After blanching, the mud and eggs on the surface of the fruits and vegetables can be removed, the fibers can be softened, and browning can be prevented, preparing for subsequent dehydration, freeze-drying, pickling, canning, and quick freezing processes. It is widely used in fruit and vegetable processing plants, dehydration vegetable factories, canning factories, etc.
2. Meat processing industry: Used for blanching and deodorizing meat ingredients, such as chicken breast, chicken legs, beef, pork, and lamb. Through gentle blanching, impurities and blood water on the surface of the meat can be removed, reducing the fishy smell of the meat, while locking in the moisture of the meat to avoid a chewy texture in subsequent processing. It is suitable for meat processing plants, sausage processing plants, and preserved food factories.
3. Seafood processing industry: Suitable for pre-treatment of various types of seafood, such as shrimp meat, squid, scallops, clams, etc. Steam blanching can remove the mucus and impurities on the surface of the seafood, kill the bacteria on the surface, while maintaining the tender texture of the seafood and preventing sticking, spoilage during subsequent freezing and cooking processes. It is applied in seafood processing plants, aquatic product wholesale markets, frozen food factories, etc.
4. Catering and Delivery Industry: Suitable for large-scale catering enterprises, central kitchens, and group meal delivery centers. It is used for batch pre-processing of ingredients, such as vegetable blanching and meat deodorization in cafeterias and chain restaurants. This can significantly increase the efficiency of ingredient processing, ensure uniform hygiene and taste of the ingredients, and reduce labor input in the kitchen.
5. Snack Food Industry: Raw material pretreatment for snack foods, such as blanching and curing of potatoes for potato chips and french fries, blanching of raw materials for fruit and vegetable crisps, and pre-treatment of ingredients for preserved snacks, helps improve the taste and quality of snack foods, extend their shelf life, and is suitable for snack food processing plants and snack production enterprises.
Product Operate Guide
1. Once the water temperature meets the standard, turn on the conveyor belt switch and adjust the conveying speed (generally set to 1-2 meters per minute based on the processing volume and the requirements for blanching the ingredients), ensuring the smooth operation of the conveyor belt.
2. Place the pre-treated ingredients (remove impurities, clean thoroughly, and cut to the appropriate size) evenly on the conveying belt at the feeding end, avoiding excessive accumulation of ingredients which may affect the blanching effect; the thickness of the ingredients should not exceed 3 cm to ensure uniform heating of the ingredients.
3. The ingredients are conveyed through the mesh belt into the blanching tank, where they undergo blanching at the preset temperature. The blanching time can be controlled by adjusting the conveying speed (generally 30 seconds to 5 minutes, depending on the type of ingredients; for example, leafy vegetables 30 seconds to 1 minute, root and stem vegetables 2 to 5 minutes).
4. After the blanching process is completed, the ingredients are automatically conveyed to the discharge end by the net belt. The staff can then remove the blanched ingredients and send them on to the subsequent cooling and dehydration processes.
5. During operation, keep observing the changes in water temperature at all times. If the water temperature is lower than the set value, the equipment will automatically heat up to make up for the deficiency. If the water level drops, replenish fresh water promptly to ensure that the water level always remains higher than the heating tube.
Product Video
FAQ
1. Q: Are you a manufacturer or a trading company?
A: Professional food machine manufacturer, 65 production lines have been used in 40 countries for more than 10 years.
2. Q: What's the price of your machines?
A: You can inquiry to us directly.
3. Q: What is your after-sales service?
A: We support one year warranty, free after-sales for life, and engineers respond to feedback 48 hours.
4. Q: Can we provide the formula to you?
A: We can provide basic formula .And help customer to produce good quality food according customer’s detailed formula.
About Our Company
Zhucheng Lijie Food Machinery Co., Ltd. was established in 2014. This company is a professional enterprise specializing in the research and development, manufacturing, sales and service of food processing equipment. Our core products include automatic potato chip production lines, deep fryers, food medicinal pet food drying production lines, fruit and vegetable cleaning equipment, sterilization equipment and various food machinery. We have become a well-known food machinery manufacturer in China.
Zhucheng Lijie Food Machinery Co., Ltd. holds product patents and has developed rapidly as a high-tech enterprise. Our automatic potato chip production lines, deep fry food processing equipment and vegetable cleaning equipment have been exported to countries and regions such as South Africa, the United States, Singapore, Russia, the United Kingdom, Kazakhstan, Nepal, etc.
Lijie is a high-quality food machinery company that focuses on potato chip production lines, customized food processing machinery and healthy deep fry equipment, as well as automatic and environmentally friendly equipment that saves labor costs.
If you are satisfied with our company's automatic potato chips production line, you can directly place an order or consult related issues about the automatic potato chips production line. We will provide you with the best automatic potato chips production line products and services. We are very happy to cooperate with you and bring you satisfactory products.
