Equipment Features

      The blanching pot has the fast heating, reaching the blanching and blanching temperature in a short time, without destroying the quality and taste of the meat, maintaining the color of the product, and retaining the aroma of the product itself to the maximum extent; it can also be used as a braised meat product, separated from the braised soup, and discharged with one-click material, which is convenient and quick to connect. The equipment uses three heating methods: gas, steam, and thermal oil. It has the advantages of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, easy to control, beautiful appearance, easy installation, easy operation, safe and reliable, and no environmental pollution;

Main uses

1. Make the vegetables bright in color and crispy in quality fresh vegetables, and treat them with the flying water method until they are freshly cooked, which will make the color bright and remove the bitter taste.

   2. Remove blood stains from livestock and poultry raw materials and remove odors. Meat raw materials, some internal organs of animal raw materials, remove blood stains, eliminate or reduce odor.

Technical parameters