Screw Blanching Machine
Continuous screw blancher that moves product through a heated water bath or steam atmosphere at a controlled rate, inactivating enzymes before freezing, drying or canning.
How it works
Product is fed into a trough containing a slow-turning helical screw. The screw carries product forward through the heated zone while turning it over, so all surfaces are exposed. Heat comes from steam injected directly into the water, from a steam-jacketed trough, or from a steam atmosphere above a shallow bed. Residence time is set by screw speed, and a cooling section at the discharge stops the cook immediately.
The screw gives positive transport: dense product that floats or mats on a belt still moves, which is why this design is common for leafy and leafy-heavy mixes.
Suitable for
Leafy greens, spinach and herbs; diced and sliced root vegetables; product that mats or floats and will not convey reliably on a belt; lines needing short, repeatable residence times; pre-treatment before freezing or drying.
Not suitable for
Product that marks easily under screw contact; whole large pieces that jam between screw and trough; applications needing perfectly straight-line transport with no mixing; very delicate berries.
Material & compliance
Trough, screw and covers in SUS304 (EN 1.4301); SUS316L (EN 1.4404) on request for saline blanching water. Screw liftable or withdrawable for cleaning; trough sloped to drain fully.
Supplied with CE declaration of conformity and DoC on request; material certificate EN 10204 3.1 available for contact parts. Steam components supplied with the relevant documentation where pressure equipment applies.
Selection notes
Confirm whether heating is direct steam injection or indirect: injection is faster to temperature but dilutes the bath and adds condensate load. Ask for the temperature recovery time after a cold product slug, since undersized heating shows up as a temperature dip exactly when throughput rises. Check how the screw is withdrawn; a fixed screw makes the trough uncleanable.
When you should not buy this machine: If your product is easily marked or needs gentle handling, a belt blancher treats it better. Also skip it if your process needs a precise, unmixed plug flow — a screw always back-mixes somewhat, and residence time distribution is wider than on a belt.
Key specifications
| Parameter | Value |
| Capacity | 500-5000 kg/h by model (TYPICAL, confirm with factory) |
| Blanching temperature | 85-100 °C water, or steam (TYPICAL) |
| Residence time | 30 s to 8 min adjustable (TYPICAL) |
| Heating source | Steam injection, steam jacket, or electric (TYPICAL) |
| Contact material | SUS304 (EN 1.4301) |
| Power supply | 380V/3P/50Hz or 415V/3P/50Hz, customizable |
Specification values are industry-typical ranges for this machine class and are not verified against a specific factory datasheet. Replace them with measured factory data before publication.
FAQ
Screw blancher or belt blancher — which is better?
A screw handles product that floats, mats or needs turning over. A belt is gentler and gives a narrower residence time distribution. Choose on product behaviour, not on capacity alone.
How do I set blanching time and temperature?
Against the enzyme you need to inactivate in your specific product, verified by a test such as peroxidase or catalase. Time and temperature interact: a short time at higher temperature can work, but over-blanching costs texture, colour and soluble solids.
Does blanching water need treatment?
Yes. Soluble solids build up in recirculated water and carry over between batches. Plan for overflow, filtration and periodic makeup water rather than a closed bath.
Related equipment
This unit is one stage of a complete processing line. For the full range of cooking and blanching equipment, or to compare this model against the Continuous Belt Blancher 2500 kg/h, see the complete equipment catalogue. Capacity, material grade and utility requirements can be confirmed through a quote request.
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