Blanching & Cooling

Project Overview:

  • Product is pumped from outside the plant and de-watered before going through a colour sorter.
  • Product is then pumped into the blancher and steam blanched for 4 minutes at 98°C.
  • The product then passes through the air cooler which reduces the product temperature by 80% this increases the efficiency of the freezers.
  • From the cooler product is fed into two freezer units.

Product: Peas, Diced VegLine Capacity: 15 tonne/hrBlanching Temp: 98°CTemp Reduction: 80%