About Blanchers and Cookers

Belt blanchers are typically used in the potato processing sector to blanch potato strips for the production of french fries. The alternative would be a screw-blancher.

Type of blancher where the potato pieces are submerged in water ranging in temperature from 65 to 90 degrees Celsius in order to leach out reducing sugars (to improve colour of the final product) and to activate or inactivate a range of processes in the potato tissue. Screw blanchers are typically used in the production of french fries and the production of dehydrated potato products.

Drum blanchers are typically used to blanch potato slices during the production of potato chips.

Steam cookers are used for processes where potatoes need to be cooked (mostly dehydrated potato products), as the end-result is a better flavour compared to the similar product cooked in water