NEAEN ContiBlanch conveyor blancher/cooker

The NEAEN ContiBlanch conveyor blancher/cooker is intended for heat treatment of a wide range of products whose delicate structure requires minimal mechanical handling during the blanching and cooking process. Unlike drum blanchers, where the product is blanched through constant mixing and rolling, and unlike screw blanchers, where the product is moved across the working chamber by a screw, in this conveyor blancher the product lies undisturbed on the conveyor belt and is processed without any damage to its surface.

The NEAEN ContiBlanch conveyor blancher is ideal for blanching and cooking such products as:

  • Soft seafoods, such as mussels without the shell or shrimp
  • Various kinds of pasta
  • Vegetables
  • Mushrooms
  • and many others

Method of blanching/cooking

Depending on the product you are working with and the necessary temperature, the blanching process can be done with steam, hot water, or a mix of steam and air.

For some applications, when using pure steam the NEAEN ContiBlanch conveyor blancher can be used as a steam pasteurizer.

Heating system

The NEAEN ContiBlanch conveyor blancher is equipped with a steam, electrical, or gas heating system.

For the method of steam heating, a highly effective system is employed where water is heated by steam in a flow, which reduces heat loss to practically zero and ensures the maximum cost-saving efficiency of the equipment used. The heating temperature in this case is regulated by the temperature (pressure) of the steam and the temperature of the water.

When, at the customer’s request, only low-pressure steam is used, the conveyor blancher can be optionally supplied with a special additional heating section, which ensures effective use of the equipment under steam at 1 bar of pressure.

When using electricity and gas, heating is done by means of a heat exchanger.

Filtration system.

The NEAEN ContiBlanch conveyor blancher is equipped with a convenient and highly effective filtration system. The tiniest particles of the product, carried along with the water, are stopped by this filtration system consisting of replaceable stainless steel meshes. The filter can be cleaned while the blancher is working.

Parts of the NEAEN ContiBlanch conveyor blancher

In its basic version, the conveyor blancher consists of an area for loading the product, a working area with heating, and an unloading area.  It is recommended that you load the product using a vibratory loader, which allows evenly dispersing the product on the conveyor belt to the necessary thickness.

Depending the type of product, blanching can be done by pouring or by supplying water/steam through spray nozzles with adjustable pressure.

At the customer’s request, the blancher can be optionally supplied with a section to turn the product once or repeatedly for uniform heating from all sides.

The blancher can also be equipped with a system for supplying steam/hot water from the lower part of the conveyor belt.

The NEAEN ContiBlanch conveyor blancher can be optionally supplied with an integrated or outside block for cooling. The effective cooling allows you to instantly stop the cooking process, resulting in a product prepared only to the necessary degree, and to ready it for further processing or packaging. Cooling can be done by means of immersion or pouring, or by blowing cool air. For removing excess water and small particles of the product after the cooling block, an air knife can be optionally installed.

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Advantages:

Features of the NEAEN ContiBlanch conveyor blancher:

  • The NEAEN ContiBlanch conveyor blancher has common frame that’s durable, ensuring the stability of the entire body even with the machine’s large dimensions.
  • The liftable lid allows easy access to the inside of the blancher for maintenance.
  • The blancher can be cleaned by means of an integrated CIP head connected to a CIP system.
  • The NEAEN ContiBlanch blanching conveyor is manufactured entirely from AISI304/AISI316L for the food industry. Depending on the temperature or processing and the density of the product, the conveyor belt can be manufactured from PVC or stainless steel.

It’s universal

  • Blanching with water or steam. It can blanched with water or steam in a single machine, which allows processing different products within a single blancher.
  • Any heating medium, including low-pressure steam
  • Stainless steel or PVC conveyor belt
  • Integrated or outside block for water or air cooling
  • It can be combined with any additional equipment
  • Any level of output. The performance of the conveyor blancher is determined by the density of the product on the belt and on the processing time, and it can be changed depending on the product.
  • The standard model includes blanchers with a belt width of 400 up to 2000 mm.

See also - Cooking and blanching equipment > Continuous cooking blanching

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