Fruit & Vegetable Processing
Fruit and Vegetable Pulping Line
Plants producing fruit puree, tomato paste base, jam, baby food, nectar or sauce bases.
Sized to raw fruit input (kg/h); pulp output depends on fruit and screen size
01 · Fruit & Vegetable Processing — Production line
Blanching and Cooling Line
Heats cut vegetables or fruit for a set time and then cools them quickly, ready for freezing, drying or further processing.
- Rating
- Sized to product input (kg/h) at your residence time and piece thickness
- Versions
- Hot-water blancher · Steam blancher · Belt cooling section
- Best for
- Frozen vegetable, dehydrated vegetable and canning plants that need controlled heat treatment before the next step
- Heating and cooling linked on one line so product never waits warm
- Residence time adjusted by belt speed to suit piece size
- Water or steam heating depending on product and site utilities
- Designed to hand over to freezers, dryers or filling equipment
Short answer: A blanching and cooling line heats cut vegetables or fruit for a controlled time and then cools them straight away, so the product reaches the freezer, dryer or filler in a stable state. The line is designed around what the blanching is meant to achieve and how thick the pieces are, because those two factors set the temperature, residence time and cooling load.
How it works
- Infeed – cut, washed product is spread evenly onto the blancher belt or screw by a vibratory or belt feeder.
- Blanching – the product passes through hot water or a steam chamber. Belt or screw speed sets the residence time; a temperature controller holds the water or steam temperature.
- Cooling – product moves onto a mesh belt under water sprays, or through a chilled water tank, until its core temperature drops to the target.
- Dewatering – a vibrating screen or air knife section removes surface water before the next machine.
- Discharge – product is handed over to a freezer, dryer, filler or holding conveyor.
Steam for heating can come from a site boiler or a dedicated food steam generator.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Hot-water blancher | Diced and sliced vegetables, beans, corn, fruit pieces | Some leaching of soluble solids; water replacement |
| Steam blancher | Leafy greens, products sensitive to leaching | Steady steam supply and even loading needed |
| Belt cooling | Any blanched product before freezing or drying | Cooling water temperature sets section length |
What we need from you to quote
- The products and their piece size and thickness after cutting
- Why you blanch: enzyme control, colour, softening or microbial reduction
- Target residence time and temperature, if you already have a process
- Throughput measured on product input (kg/h), and hours per day
- Steam, gas or power available; cooling water source and temperature
- The next machine, and how wet the product may be when it arrives
Where it sits in a line
Product reaches the line from a vegetable cutting machine after a fruit and vegetable washer. After cooling, it usually goes through an air knife dewatering machine and into a food freezer, or into a hot-air dryer for dehydrated vegetables.
Common configurations
- Option A
Hot-water blancher
for most vegetables and fruit pieces where even heating matters more than minimising leaching.
- Option B
Steam blancher
where you want less loss of soluble solids into water and less waste water, at higher setup complexity.
- Option C
Belt cooling section
water spray or chilled water cooling on a mesh belt, followed by dewatering, to stop cooking quickly.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01What the blanching is for: enzyme inactivation, colour, softening or reducing microbial load
- 02Product type and piece thickness after cutting
- 03Required residence time and temperature range
- 04Cooling water source and temperature, and the dewatering interface to the next machine
- 05Heat source available on site: steam, gas or electricity
Frequently asked questions
Why blanch vegetables before freezing?
Blanching inactivates enzymes that would otherwise change colour, flavour and texture during frozen storage. It also wilts leafy products and reduces the surface microbial load. The time and temperature depend on the vegetable and piece size.
Water blanching or steam blanching?
Water blanching heats evenly and is simpler to run. Steam blanching loses fewer soluble nutrients and creates less waste water, but needs a steady steam supply and careful product distribution. We compare both against your product and utilities.
How is the cooling section sized?
It depends on how much heat must be removed, the cooling water temperature and the target product temperature at the outlet. Colder water, or chilled water, shortens the cooling section.
Get a quote for the Blanching and Cooling Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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Fruit & Vegetable Processing →Fruit & Vegetable Processing
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