Thermal process for higher product quality

In French fry processing industry blanchers can be used to achieve a better look of final product. Because of their effect on reduction of acrylamide in potatoes they are also useful for producing healthier food products. Blanchers are used on many other potato products in the processing industry as well.

Potato Processing International made a research on latest methods and blanching equipment that are available on the market. Kiremko, company from Netherlands, is world known supplier of equipment and full processing lines. Among many other machines they also have blanchers.

Andy Gowing, Kiremko Director, mentioned all their blanching equipment and explained for which purposes they should be used for. Gowing sees blanching as a commonly used technique in many sectors and also in the potato processing industry. Depending on what the processor wants to achieve, blanching will have a strong influence on the type of machine used and the way in which it is operated.

“At Kiremko we have a number of different designs and a range of different sizes to suit all applications”, said Gowing and added that blanching can be used in a number of ways to create a series of effects.

Read more on adjusting sugar levels, being gentle on fries, steam injection and choosing the perfect blancher on our last issue of Potato Processing International.