CarniTe Machinery
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The Water Bath Cooking, Blanching, Sterilizing and Cooling Line is a continuous food processing system designed for vegetables, fruits, meat, seafood, noodles, and ready-to-eat products. It integrates cleaning, blanching, steam cooking, enzyme deactivation, sterilization, and rapid cooling in one automated line. The equipment ensures uniform heating, fast processing, high yield, and stable product quality.
Suitable Materials: Leafy vegetables, root vegetables, beans, mushrooms, fruits, seafood, meat slices, dumplings, noodles, and pre-cooked food.
Functionality: Blanching, steaming, sterilizing, enzyme deactivation and cooling for frozen vegetable lines and industrial food manufacturing.
| Product Name | Water Bath Cooking, Blanching & Cooling Line |
| Application Range | Suitable for continuous blanching, cooking, enzyme deactivation, and rapid cooling of vegetables, fruit products, meat, seafood, noodles, and soy products. |
| Technical Advantage | Utilizes water bath heating and cooling to preserve natural color, texture, and nutrients. |
| Scenarios | Ready meal production lines, agricultural product deep-processing centers, frozen food workshops, and central kitchens. |
1. Structure: Consists of water bath blanching/steaming section, cooling section, conveying system, temperature control, and water circulation system.
2. Process: Materials are conveyed through the water bath for automated blanching/enzyme deactivation, then move to the cooling section before final discharge.
With 11 years of experience in food machinery, we provide customized, one-stop solutions. Our range includes box washers, fruit and vegetable cleaning lines, thawing equipment, drying ovens, and meat processing systems. We focus on quality and reliable service to help customers enhance production efficiency.
