- Unique technique
- Uniform cooking
- Easy to clean
With the installations for the blanching of mushrooms, DTS has achieved world fame. This unique technique cannot be compared with the screw blanchers that we construct for the potato and vegetable processing industries.
Unique technique for a special product
In order to obtain uniform cooking and heat transfer, the product must remain completely submerged during the blanching process. Since mushrooms, unlike other types of vegetables, have the ability to float, this requires a different treatment. We have developed a special hatch construction. This ensures that the mushrooms cannot float. The blanching water is heated by means of steam injection.
The blanching installation can be opened along its entire length. This enables the machine to be easily and quickly cleaned.
- Output conveyor belt
- Discharge auger
- Discharge flume
- Overflow flume
Equipped with discharge auger
Installed directly behind an vacuum tower
Blancher where an overflow flume for blanching water is provided
With output discharge conveyor belt
For removal, blanching line
With an discharge flume
Top view of blancher with opened hatches
Fully-opened blancher for cleaning