High Efficiency Blancher/Cookers
ABCO Leads The Way With The Best In Blancher Technology!
Why? - ABCO's advanced two stage blanching process provides the best in:

Energy Efficiency
Reduced Effluent
Product Quality
Higher Profits

The key to ABCO's unique and patented Heat/Hold blanching process is the short time that fresh product needs to be exposed to steam. Blanching, or Heat Penetration to the center core of any product, is a function of temperature and time. The shorter the duration in the heat medium, the better retention of colour, solids and nutrients will be as the leeching action is reduced accordingly.

Traditional Steam Blanchers and Hot Water Blanchers retain product in the heat medium until such time as the desired center core temperature is achieved. This is not an efficient use of energy. Furthermore such inefficient steam usage wastes energy and overcooks the product.

The ABCO Heat/Hold System transfers, in the Heat Section, only sufficient energy to the surface of the product to allow the ABCO HEAT/HOLD blancher to do its job. This surface heat is then allowed to equilibrate throughout the product in the Hold Section, thus raising the center core temperature to the desired blanch level without the addition of more steam.

The effectiveness of the HEAT/HOLD process is best shown by a Heat Penetration graph using COB CORN as an example. In each case, the equipment, steam pressures, cob size and temperatures were identical to ensure accurate comparison.