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Turbo-Flo® Blancher

Key’s Turbo-Flo® Blancher/Cooker/Pasteurizer is a revolution in blanching, cooking, and pasteurizing technology. The efficient heat transfer increases throughput while reducing space requirements. Faster processing improves nutrient retention, taste, and appearance. Turbo-Flo® reduces operating costs, increases profits, and reduces bacteria counts.

Features and Benefits

Improved Product Quality

• Energy circulation method improves nutrient retention, color, and taste
• Even cooking temperatures improve consistency and quality

Increased Efficiency

• Hydrostatic water seal eliminates evaporation, the major cause of efficiency loss
• Full 360° insulated steam chamber maximizes heat retention
• More efficient heat transfer allows smaller system with higher product output, requiring less floor space

Less Waste Water

• Waste water is greatly reduced in comparison to conventional blanching/cooking/pasteurizing systems
• Less than 113.6 liters (30 gallons) per hour of waste water with 1.2 m x 6.1 m (4' x 20') active zone (potato application)

Higher Yields

• Fewer dissolved solids and higher yield than other blanching/cooking/pasteurizing methods

Superior Sanitation

• Hydraulic hood lifts extend hood 762 mm (30") for easy interior cleaning
• Product guides engineered into hood for easy cleaning of belt and guides
• Optional clean-in-place systems simplify cleaning and ensure sanitation

 

Common Product Applications

Apples—sliced, diced Beans—green, wax, lima, broad Broccoli, cauliflower Brussels sprouts Carrots Celery Corn Meat, poultry, seafood Mixed vegetables Mushrooms Nuts Okra Olives

Onions Peaches, pears, apricots Peas—green, snap Peppers Pet food Potatoes, potato strips Prunes Root crops Spinach Squash Tomatoes Yams, sweet potatoes

Learn More Today!
Contact Key Technology to start learning more about our Turbo-Flo® Blancher