- 400 – 3000 mm diameter
- No product damage
- Low-noise, innovative heater
The construction program includes a number of variants. For the French fries industry, a combination of 2 blanching techniques is usually deployed: short-high blanching (short retention time combined with high temperature, in order to kill enzymes in potatoes) and long-low blanchers (long retention time combined with low temperature as cooking process and in order to leach out sugars in the potatoes).
The process of heat transfer is, of course, a determining factor for blanching techniques. DTS has developed its own heat exchanger for the preheating of the blanching water. This heater is characterized by its extremely low-noise and vibration-free operation.