In order to reduce the sugar content of the potato chips, the sugar has to be removed from the slices. This process is called blanching. Rosenqvists counter flow Multi Turbulent Blancher uses hot water. Each slice is separated and treated individually.
The Multi Turbulent Blancher has four main parts:
- Hood with a paddle belt
- Pan with multiple water intake and outlets in the bottom, where water is injected along both sides
- Bottom belt can be used for transportation when there is no need for blanching As the slices enter the first zone of the blancher
- The paddle belt ensures that a constant number of slices are conveyed through the machine.
All slices are treated uniformly and for the same amount of time. The injectors create a turbulent water flow that separates the slices resulting in even heat treatment. The water can be heated by either thermo oil or directly injected steam. Freshwater is added via a spray ramp above the discharge section. The water discharge is placed at the infeed.
Due to the counter flow main water stream, the water in the process is used with optimal efficiency. The Multi Turbulent Blancher adjusts the temperature of the water for the desired product profile
