For Process Development and Quality Control Evaluation

Simulate any combination of the following Blanch Methods

Steam
Hot Water
Deluge
Heat/Hold
Combinations of the Above
Dimensions

Length 38"
Width 30"
Height 44" Steam 1/2" line - Water 1" line
Voltage to suit
Compare Directly Various Methods of Blanching
Examine heat penetration curves for various products
Examine the advantage of reducing product exposure to heat
Examine the retention of colour, nutrients and solids
Examine the advantages of the unique ABCO HEAT/HOLD blanching concept
Team up with ABCO Blancher Development Engineers and determine how to obtain maximum benefits in terms of steam usage, effluent reduction, and quality of product in your blanching or cooking process.