A Continuous Belt Blancher is essential for high-capacity vegetable and fruit processing (100 kg/hr to 1,000 kg/hr). It uses a conveyor belt to move products through a hot water or steam chamber to deactivate enzymes, preserve color, and soften the texture before freezing or drying.

1. Technical Specifications (100 – 1,000 kg/hr)

2. Why Choose a "Belt Type" over a "Rotary Drum"?

• Gentle Handling: Ideal for delicate items like leafy greens (spinach), broccoli, mushrooms, or fruit slices that might break in a rotating drum.
• Uniform Blanching: The "Double Layer Belt" design is often used to keep floating vegetables (like peas or corn) submerged, ensuring every piece is heated equally.
• Easy Cleaning: Most belt blanchers in Ahmedabad come with a Hydraulic Hood Lift, allowing the entire top cover to rise for easy pressure washing of the internal belt and tank.

3. Integrated Components & Features

• Steam Distribution: Perforated pipes under the belt ensure even steam/heat distribution.
• Circulating Filter Tank: Continuously filters the water to remove loose skins or dirt, significantly reducing water consumption.
• Automatic Discharge: The belt ends with a slope that drops the blanched product directly into a cooling tank or a dewatering conveyor.
• Insulation: The main body is insulated with high-density wool to prevent heat loss and protect operators from burns.