Small Scale Whole Banana Plantain Blanching Machine

Banana blanching machine has the features of rapid deactivation, enzyme-inhibiting color protection, dehydration and cooling in time, and one-time completion, so that bananas maintain their original natural color. By blanching and blanching by the blanching machine, the enzyme activity in the banana is effectively inhibited. In order to maintain the unique fresh color of bananas, retain the original flavor of bananas, and enhance the softness of the cells. Facilitate the evaporation of water and lay a good foundation for the process requirements of the next drying and dehydration process.

• Banana blaching machine advantages

1. Food-grade stainless steel material, which meets the relevant national regulations on food hygiene;

2. It has the advantages of low equipment investment, less floor space, and low energy loss;

3. The temperature can be automatically adjusted within 95, the temperature difference between the upper and lower layers is small, and the product quality is easy to control;

4. The heating device has a reasonable structure, uniform heat distribution, complete temperature sensing and temperature control equipment, and reliable operation;

5. Features such as convenient operation and maintenance, low labor intensity, less manpower, and high degree of automation;

6. This product fully complies with GMP, HACCP certification requirements, is hygienic and efficient, and is an ideal equipment for the food processing industry;

Banana blaching machine features

• The banana blanching machine is made of food-grade stainless steel, with complete equipment, no pollution, stable conveying, and adjustable temperature.

• The banana blanching machine uses water as the medium to pre-cook and blanch the product through water temperature, which can be customized according to the actual needs of customers.

• The top of the banana blanching machine can be equipped with a bleaching mesh belt to prevent bananas from floating and staying in the water due to buoyancy, causing bananas to blanch for too long or incomplete blanching.