Vapor-Flow® Steam Blanchers
The Vapor-Flow® Steam Blancher was first developed in 1999 for a green bean company to reduce water going into the freezer. Vapor-Flow® Steam Blanchers can switch over from water to steam cooking by simply turning a valve and draining water from the tank. Water blanching hydrates products, but steam cooking uses 50% less energy and 90% less water. Steam can also increase recovery by 1% to 4% by leaching out fewer solids and product nutrients.
Dry Beans, Corn, Green Beans, Peas, Kale, Spinach, Cauliflower, Broccoli & Pappers