ZACMI roostevabast terasest mitmeetapiline lineaarne blanšeerija

ZACMI

SUITABLE FOR ALL TYPES OF PRODUCTS: green peas, green beans, spinach, carrots, okra, beans, strawberries, artichokes, sweet corn, broccoli, cauliflower, mushrooms, etc.

WATER CONSUMPTION: 1.5 L water per 1 KG of product.
STEAM CONSUMPTION: 1.5 L steam per 4-7 KG of product.

The machine can operate in three modes: with water, with steam, or as a moisturizer (hydration).

Hydration Blancher Version:
In this configuration, the machine is suitable for completing the rapid rehydration process of cereals or legumes pre-started with the pre-heater.
- Module 1 functions to treat the product with a water spray.
- Modules 2, 4, and 6 work with steam. The temperature is controlled by a probe located in module 6, which regulates the modulating valve on the steam supply line to module 6, provided the pneumatic steam shut-off valve on module 2 is open.
- Modules 3 and 5 use cold atomized water.
- Module 7 is designed as a water-to-air cooler.
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- Module 8 works with water, and its temperature does not exceed 14ºC to lower the temperature of the product.

Water Blancher Version:
In this configuration, the machine operates in counter-current, meaning the product moves in the opposite direction to the cooling water flow. The first seven modules are equipped with trays with rotary water recovery filters, as well as associated level controls and water recirculation pumps.
- Modules 1, 2, and 3 function as pre-blanchers for the product.
- Modules 4 and 5 are specifically designed for blanching with hot water. Water is recirculated by pumps, and temperature is regulated in module 4.
- Module 6 acts as the first cooling module and is fitted with a by-pass pump for recirculating warm water, which is redirected to the 2nd or 3rd module; supply to the 3rd module is regulated by a solenoid valve.
- Module 7 cools the product using a water mist and removes humid air with a fan.
- Finally, module 8 further cools the product by spraying water above and below the conveyor net, with all water collected in module 8’s recovery tank.

Steam Blancher Version:
In this variant, the machine can steam-blanch vegetables across eight modules:
- Module 1 serves as a barrier to prevent steam loss.
- Modules 2, 3, 4, 5, and 6 operate on steam. The temperature is maintained by a probe in module 6, controlling the modulating valve on the steam supply line, provided the pneumatic steam shut-off valves are open.
- Module 7 is designed for WATER-AIR cooling.
- Module 8 is water-cooled, with the temperature not exceeding 14ºC to rapidly reduce the product temperature.

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