QUERN Food Systems

Thermal Processing Equipment for Vegetables and Mushrooms

Continuous Blancher

Single Machine / Raw Material Preparation and Washing

Designed for the continuous blanching of washed vegetables, prepared foods, mushrooms and Chinese herbal materials. A mesh-belt conveyor carries the product through temperature-controlled hot water or a steam-heated water bath before downstream cooling.

Reference capacity: 500-3,000 kg/hEffective blanching length: 2,000-5,000 mmSteam or electric heating
Request Configuration AdviceBack to Products
Continuous blancher

Equipment Overview

The continuous blancher provides thermal treatment for washed vegetables, prepared foods, edible mushrooms and Chinese herbal materials. Product is conveyed on a mesh belt through temperature-controlled hot water or a steam-heated water bath for a short, controlled blanching period.

It is normally installed after washing and connected to downstream cooling equipment. Blanching temperature, holding time, heating method and belt speed are specified according to the raw material and target process.

Key Features

Continuous mesh-belt conveying combined with a temperature-controlled water bath provides repeatable blanching within the specified residence time. The process can support enzyme inactivation, colour retention and texture softening as part of raw-material preparation.

  • Continuous operation: mesh-belt conveying supports a consistent production rhythm with upstream and downstream equipment.
  • Heating options: steam or electric heating can be selected to suit site utilities.
  • Cooling connection: discharged product can enter cold-water cooling directly to stop further heat exposure.
  • Process matching: blanching time, temperature and throughput are configured for the material and downstream process.

Reference Models and Configuration

Actual throughput depends on product condition, blanching time and heating conditions. Final configuration is confirmed against the project process.

ModelDimensions and Effective LengthThroughput and Heating Reference
PT-30003000 x 1200 x 1450 mm; effective length 2000 mm500-800 kg/h; steam/electric heating; installed power 3.5 kW
PT-40004000 x 1200 x 1500 mm; effective length 3000 mm800-1,500 kg/h; steam/electric heating; installed power 4.5 kW
PT-50005000 x 1200 x 1500 mm; effective length 4000 mm1,500-2,200 kg/h; steam/electric heating; installed power 6 kW
PT-60006000 x 1300 x 1550 mm; effective length 5000 mm2,200-3,000 kg/h; steam/electric heating; installed power 7.5 kW

Process Position

The blancher is typically installed after raw-material washing and before cooling. Upstream and downstream equipment are selected for the product process.

  1. 01Washing and PreparationRaw materials are washed, sorted and prepared as required.
  2. 02Continuous BlanchingCurrent EquipmentProduct receives short thermal treatment in temperature-controlled hot water or a steam-heated water bath.
  3. 03Cooling and Further ProcessingDischarge connects to cooling, dewatering, IQF freezing or other downstream operations.

Related Equipment and Solutions

清洗漂烫加工方案Processing SolutionWashing, Blanching & Cooling Processing SolutionExplore continuous fruit and vegetable washing, blanching, cooling and downstream connection.Water Cooling MachineRelated EquipmentWater Cooling MachineWater Cooling MachineView EquipmentWashing, blanching and cooling processing lineRelated EquipmentWashing, Blanching & Cooling Processing LineWashing, Blanching & Cooling Processing LineView EquipmentLeafy vegetable washing and processing lineRelated EquipmentLeafy Vegetable Washing & Processing LineLeafy Vegetable Washing & Processing LineView Equipment

PROJECT INQUIRY

Match the equipment to your food and process goals

Share the target food, raw-material condition and project requirements. We will help define the equipment and line configuration.