To blanch water in a blanching pot is to heat the preliminary processed raw materials in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold mixed dishes. It plays a key role in the color, aroma and taste of dishes, especially color. The application range of blanching water is wide. Most vegetables and meat raw materials with fishy smell need to be blanched.
Features of blanching pot equipment:
1. The whole equipment is made of all 304 stainless steel
2. In order to take off and land strength, the equipment is designed with two hydraulic rods to take off and land
3. The hydraulic station system used in the equipment has been tried by the company for many years. The blanching pot is of stable quality, small in size and stable in oil supply. The hydraulic station comes with a two-year warranty
4. The inner frame of the equipment is made of all 304 stainless steel, and the punching design, the punching diameter can be customized according to the actual processed product
5. The equipment take-off and landing joints are designed with buffer points, and the fully automatic blanching pot fully solves the problem of delayed take-off and landing of the two hydraulic rods, avoids torsion, and furthermore the balance of the equipment and prolongs the service life.