Process flexibility
Supports blanching, enzyme inactivation, color protection and pre-cooking, with process settings matched to the product.
Blanching & Pre-cooking Machine
For blanching, enzyme inactivation, color protection and pre-cooking of fruit, vegetables, potato products and tofu products, configured around product form, temperature, residence time and capacity.
- Blanching, pre-cooking and color protection
- Flexible temperature and speed adjustment
- Uniform and stable heating
Product features
Why choose the Blanching & Pre-cooking Machine
Configured around product characteristics, blanching temperature and treatment time for color protection, enzyme inactivation, pre-cooking and downstream cooling.
Uniform heating
Circulating hot water remains in contact with the product for even heating during conveying.
Temperature and time control
Treatment temperature and conveyor speed control heating time and the required cooking level.
Continuous production
Continuous feeding and automatic discharge connect with washing, cooling, dewatering and pretreatment before freezing.
Working principle
How pre-cooking works in a blanching and pre-cooking machine
Circulating hot water continuously transfers heat to complete pre-cooking at the set temperature and treatment time.
Circulating hot-water heating
The heating system continuously heats the water while circulation maintains a stable temperature throughout the blanching zone.
Continuous product conveying
The conveying system moves the product steadily through the blanching zone, maintaining a continuous processing rhythm and consistent residence time.
Coordinated temperature and time
Water temperature and conveyor speed work together to control treatment time for color protection, enzyme inactivation or pre-cooking.
Automatic elevating discharge
After blanching or pre-cooking, the conveying system elevates and discharges the product automatically for connection to cooling or dewatering.
Production fit
Configure blanching and pre-cooking around the product process
Use product type, treatment temperature, pre-cooking time and target capacity to define machine size, conveyor speed and temperature control.
Product characteristics
Use product type, size, cut form and buoyancy to define the conveying and hold-down structures.
Process requirements
Define treatment temperature, processing time and cooling requirements for blanching, enzyme inactivation, color protection or pre-cooking.
Capacity requirements
Use hourly throughput, operating time and production rhythm to define machine width, effective length and conveyor speed.
Production integration
Use the feeding method, discharge height and downstream cooling, dewatering, freezing or packing stages to define equipment interfaces and layout.
Project consultation
Get a quoteMatch a pre-cooking solution to your product
Share the product, target capacity, treatment temperature, processing time and downstream stage. We will help define the machine size and process parameters.