In industrial food processing, a Horizontal Blancher is a continuous machine used to briefly treat products like vegetables, fruits, and potatoes with hot water or steam. This process deactivates enzymes (stopping browning), preserves color, and softens the texture before frying or freezing.

The Fry-Tech has split into two main horizontal designs: Belt Type and Screw/Auger Type.

1. Types of Horizontal Blanchers

A. Horizontal Belt Blancher

Ideal for delicate products (like French fries, green peas, or leafy greens) that might break if tumbled.

• Mechanism: A stainless steel mesh belt carries the product through a hot water bath or under steam sprays.
• Key Advantage: Very gentle handling; "Dual-mode" (immersion or spray) options are common.
• Common Use: Large-scale potato chip and French fry lines.

B. Horizontal Screw (Auger) Blancher

Ideal for small, sturdy products (like diced carrots, chickpeas, or kernels).

• Mechanism: A large internal screw (auger) slowly rotates inside a perforated drum, pushing the product forward through the hot water.
• Key Advantage: More compact footprint than belt blanchers and ensures every single piece is submerged for a precise "dwell time."
• Common Use: Root vegetables and pulse processing.

2. Technical Specifications (2026 Standards)

4. Key Factors to Consider

1. Water Circulation: Ensure the machine has a centrifugal pump and a "side-stream" filter to remove starch and debris, which keeps the water clean longer.
2. Insulation: Modern 2026 models feature double-walled insulation to reduce heat loss by up to 30%, significantly lowering your energy bills.
3. Cooling Section: Most horizontal blanchers should be followed immediately by a Cooling Conveyor or "Chiller" to stop the cooking process; otherwise, the product will become mushy.