Long-low blancher

Description

The long-low blancher combines long retention times, lower processing temperatures and controlled axial water circulation for the efficient removal of reducing sugars from potato products. Its auger-based design provides precise process control, making it an ideal solution for the second blanching stage in French fry processing.

• No product guide plate required: The new design reduces the risk of product damage and mechanical failure.
• Improved bearing design: The optimised bearing design ensures smoother operation, greater efficiency and reduced wear.
• Enhanced sealing system: Improved seals increase durability and service life while reducing maintenance requirements