These matters must be paid attention to during the operation of the vegetable blanching machine

Vegetable blanching machine is an ideal equipment for blanching treatment that is often required for color protection in fruit and vegetable processing. Through the treatment of the blanching machine, the activity of enzymes in fruits and vegetables is stopped, the fresh color of fruits and vegetables is maintained, the green odor of vegetables is emitted and the fragrance is retained, the softness of cells is improved, the evaporation of water is promoted, and it is dehydrated for the next drying. The technological requirements of the process lay a good foundation.

The working principle and application of vegetable blanching machine:

The activity of enzymes in fruits and vegetables is stopped by the vegetable blanching machine, so as to maintain the fresh color of fruits and vegetables, emit green odor of vegetables and retain fragrance, improve the softness of cells, facilitate water evaporation, and provide a good foundation for the next drying and dehydration process. Craft requires a good foundation. The equipment can be used for blanching and precooking of fruit and vegetable materials; the conveying system is a stepless speed regulator, which can adjust the speed according to the precooking time; there is a pressure device on the upper part of the box, which can fully precook the materials to achieve a better precooking effect ; The pre-cooking temperature is uniform and constant, and there is no damage to the material; except for motors, electrical appliances and other related components, the body is made of SUS304 stainless steel, sandblasted and matte. This equipment is mainly used for blanching and finishing of fragile products such as fruits, root vegetables, carrots, asparagus, mushrooms, and fruit slices. It is an indispensable blanching equipment for pretreatments such as quick freezing, dehydration, and freeze drying.

Precautions for operation of vegetable blanching machine:

1. When cleaning the blanching pot, first turn off the power, clean up the debris on the blanching pot cover, and then rinse the stains in the blanching pot;

2. When cleaning the outside after cleaning the inside, use a brush to clean the scale and dirt every day, and all of them must be cleaned;

3. Rinse with clean water after cleaning;

4. Pay attention to the water level when adding water. The minimum water level should be kept above 15cm to ensure that the blanched products will not be blanched too low due to low water level;

5. Before blanching, check whether the temperature and time set by the blanching pot are the temperature and time specified by the processing technology of the product;

6. During the production process; the person in charge should often try whether the blanching strength of the product is qualified. If it does not meet the requirements, it should be adjusted immediately and the next process should be notified to store the product separately;

7. When changing batches of each product, accurately grasp the time to avoid batch confusion, and promptly notify the next process to change product batches.