Blanching

The innovative steaming, blanching and cooking processes of FTNON are specifically designed to ensure that the product’s natural characteristics are maintained. With a low energy consumption and a high degree of control.

Our blanching techniques are working with the help of water, air, steam and/or infrared. Moreover, the processes can be carried out continuously or batch-wise.

FTNON offers you following steaming, blanching and cooking techniques:

• Energy efficient steaming with the Dynamic Cloud Control – DCC^® system, for potatoes, vegetables fruit, white meat or fish:
  Steaming and energy saving - DCC® system.
• Pre-heating, steaming, blanching and cooking systems:
  Screw blancher - cross flow.
  Screw blancher - axial system.
  Screw type steam cooker.
  Belt blancher.
  Blanching cooling installation for mushrooms.
  Blanching installation for pasta and dough products.
  Hydrostatic blancher.
  Screw blancher.
  Steam blancher.
• Steam tunnel with DCC® system.
• A wide range of steam tunnels for cooking various products.
• Defrosting systems.

In addition to these machines FTNON supplies also:

• Drum blanchers.
• Double-skinned tank blanchers.
• Fire tube blanchers.
• Well tanks.
• Systems for the preparation of sauces.

You would like to know more about our machines and techniques? Request for more information here.