-Introduction
This Steaming Boiling and Blanching Line is an integrated pre-processing system designed for vegetable processing, mainly used for steaming, boiling, and blanching fresh vegetables (such as spinach, broccoli, carrots, and potatoes) to inactivate enzymes, retain nutrients, and extend the shelf life of vegetables. It integrates three core functions-steaming (for tender veggies), boiling (for root veggies), and blanching (for color protection)-realizing continuous and efficient processing.
The line is equipped with an intelligent temperature control system (adjustable 80-100ºC) and a variable-speed conveyor belt, allowing users to set the appropriate temperature and processing time according to vegetable types: for example, low-temperature steaming for fragile leafy greens to avoid over-softening, and high-temperature boiling for hard root veggies to ensure thorough enzyme inactivation. All parts in contact with vegetables are made of 304 food-grade stainless steel, which is corrosion-resistant, high-temperature resistant, and easy to clean, complying with food safety standards.
After processing, the line is equipped with a rapid cooling section (optional) to quickly lower the vegetable temperature, further retaining freshness and texture. It is widely applicable to medium and large-scale vegetable processing plants, freeze-dried food factories, and canning workshops, helping to standardize the pre-processing process, improve production efficiency by 40% compared to manual operations, and ensure consistent quality of processed vegetables.
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