Batch blancher with an indirect electric or steam heating is applicable for blanching vegetables, mushrooms, meat, fish and seafood. This type of blancher is ideal for usage in catering-kitchens and in hospitals.
Raising the cover is made manually. Heating is carried out through the bottom fully heated by heating elements or through a jacket. There is also possibility to buy a blancher with a steam indirect heating using an external electric steam generator. It is possible to heat the thermal oil through the jacket. The basket is loaded into the cooking container by means of hoist.
Vegetables: carrot, peas, asparagus, beans, zucchini, Brussels sprouts, cabbage, broccoli and kohlrabi, onions, celery, corn, potatoes
Fruits: apricots, apples, pears, quince etc.
Seafood: mussels, shrimps