FRY-TECH FOOD EQUIPMENTS PVT LTD Belt Blancher remains the most versatile machine for high-capacity vegetable and fruit processing. Unlike screw blanchers, the belt type is essential for delicate products (like leafy greens, broccoli, or mushrooms) and multi-layered products (like sliced potatoes/French fries) that would be damaged by an auger.

1. Advanced FRY-TECH Blancher Features

• Double-Mesh System: High-end models now use a "Submerged Belt" design. A second belt runs on top of the product to keep buoyant items (like peas or sliced apples) fully submerged in the hot water for 100% enzyme deactivation.
• Multi-Stage Heating: Modern lines feature 2 or 3 temperature zones. For example, you can start at 75C to soften the skin and move to 95 C  for core blanching, which preserves better color and crunch.
• Motorized Hood Lifting: For cleaning, the top hood now lifts automatically via hydraulic cylinders, allowing for full "Clean-In-Place" (CIP) access to the conveyor bed.

2. Technical Specifications (Standard vs. Industrial)