Accurate retention times and assurance of “first in/first-out” provide high product quality in french fry cooking
High sanitation and ease of cleaning keeps the blancher operating smoothly
Sanitary design minimizes collection areas and provides full access to internals
Features the smallest product transfer available in the industry
Control systems available to enhance performance and efficiency
National Drying Machinery division’s belt blanchers are designed to provide the gentle handling required by the fragile potato in volume production runs. Utilizing a two-stage operation allows complete independence between the leaching and cooking steps, allowing independent control to minimize purge water and energy requirements.
