Although Cabinplant developed its first blancher all the way back in the 1980s, time has not stood still. The latest stage of development is a top lift for the IBC blancher.
Hygiene and bacteriology are top priorities for many companies in the food industry and this is where Cabinplant’s latest innovation makes a big difference. Whether you’re blanching peas, maize or other vegetables, the new feature can save time, both for cleaning and servicing.
Cleaning and servicing with a simple lift
Cabinplant has put its name to 400 blanchers around the world, with 20 different types. All these blanchers naturally undergo careful cleaning, which until now has taken place via the cover and the inspection doors. The new top lift enables much better access, as – put simply – this is a large cover that is lifted out of the blancher. This makes it much easier to clean the blancher, whilst also speeding up service inspections.
Cabinplant has installed the new blancher with top lift in New Zealand and Finland, among other places. There is strong demand for a machine that is also able to make a positive contribution in terms of energy – and here Cabinplant’s IBC blancher is up to the match. It is characterised, among other things, by low water and steam consumption and, as is always the case when Cabinplant develops a new solution, the basic model is of course tailored to the customer’s individual requirements.
Facts about IBC with top lift
Capacity:
- 8-30 t/h of peas, for example
Use:
- For all types of vegetables and root crops
- For spinach and leaf vegetables
- For rice
Benefits:
- Minimal risk of contamination
- Minimal damage to raw materials
- High yield
- Uniform blanching
- Low water and steam consumption
- Tailored solution
- Easy to clean
- Easy to service
