▌Product Description
The Meatech MT-BL continuous blanching machine inactivates enzymes in vegetables and fruit — arresting the biological processes that cause colour change, texture softening, and flavour deterioration after harvest — by passing product through a controlled-temperature hot water or steam environment at 60–98°C for an adjustable residence time of 10–40 minutes. Enzyme inactivation is the most time-critical step in any IQF vegetable production line: once the product is blanched and immediately cooled, its colour, texture, and nutritional content are locked in as they are at the moment of blanching — which is why blanching temperature accuracy and residence time consistency are the primary quality control parameters in frozen vegetable production.
Belt width is available in five options (600, 800, 1,000, 1,200, and 1,500 mm) and the machine length is calculated from the required output and blanching time — a longer blanching time requires a longer machine at the same belt speed, or a lower belt speed on the same machine length. Variable frequency drive on the belt motor allows the residence time to be adjusted without mechanical modification, making one machine adaptable to different vegetables with different blanching requirements. Heating method is selectable between steam (recommended for large-scale operations where steam is available, for economy) and electric (simpler installation without boiler infrastructure). Mesh belt material options (stainless steel chain mesh, stainless steel chain plate, or nylon chain plate) are selected to match the product size and the requirement to contain small-particle products that would fall through a standard mesh.
▌Technical Specifications
Parameter | MT-BL Specification |
Blanching Temperature | 60–98°C (adjustable) |
Residence Time | 10–40 minutes (variable frequency adjustable) |
Power Supply | 380V / 50Hz |
Heating Method | Steam (recommended) / Electric (optional) |
Steam Consumption (steam model) | 0.5–1.0 m³/h |
Cooling Method (post-blanch) | Room temperature water cooling (before transfer to ice water cooling MT-IWC) |
Belt Speed | Variable frequency controlled |
Belt Width Options | 600 / 800 / 1,000 / 1,200 / 1,500 mm |
Belt Material Options | Stainless steel mesh chain / Stainless steel chain plate / Nylon chain plate |
Machine Length | Calculated from required output and blanching time — specified at order |
Body Material | SUS304 stainless steel |
▌ Solution Applications
Solution / Line | Role of MT-BL |
IQF Sweet Corn, Edamame, Peas & Okra | Core thermal treatment stage. Each vegetable type requires specific blanching parameters: edamame — 95–98°C, 3–5 min; green peas — 95°C, 2–3 min; sweet corn kernels — 95°C, 4–6 min; okra — 90°C, 2–4 min. The variable frequency belt speed allows the same machine to be used for different vegetables by adjusting belt speed between products. |
IQF Mixed Vegetables, Carrot & Broccoli | Independent blanching for carrot and broccoli. Carrot (typically 95°C, 4–6 min) and broccoli (typically 90°C, 3–4 min) have different blanching requirements — separate MT-BL machines per vegetable component are specified in the Solution 14 line to enable independent control. |
Pre-treatment for any vegetable IQF line | The MT-BL is a mandatory stage in any IQF vegetable line where export market food safety and quality standards require documented enzyme inactivation. The blanching time-temperature record provides the HACCP process documentation for this CCP. |
▌FAQ
Q: How is the correct blanching temperature and time determined for each vegetable?
A: The blanching parameters (temperature and time) for each vegetable are determined by the peroxidase enzyme inactivation test — a standard food science test where a sample of blanched product is tested with hydrogen peroxide and guaiacol; no colour change indicates complete enzyme inactivation. As a starting guide for common vegetables: broccoli (90°C, 3 min), green peas (95°C, 2 min), edamame in pod (98°C, 5 min), sweet corn kernels (95°C, 4 min), diced carrot (95°C, 4 min). Meatech provides blanching parameter recommendations for common vegetables based on the line configuration and can advise on testing protocols for new product types.
Q: What is the difference between steam and electric heating — which should I choose?
A: Steam heating (0.5–1.0 m³/h steam consumption) is recommended for large-scale continuous operations where the facility already has a boiler or steam supply — operating cost per kg of product blanched is significantly lower than electric heating at high throughput. Electric heating requires no boiler infrastructure and is simpler to install — preferred for smaller operations, new facilities without existing steam infrastructure, or sites where gas is unavailable or expensive. The blanching machine specification and performance are identical between steam and electric heating; the choice is made on operating cost and site infrastructure.
