Are you struggling with inconsistent potato texture, poor frying results, or color loss during storage?
Industrial Potato Blanching Machine
The blanching machine for potatoes is the missing piece in your production line puzzle. Whether you’re producing frozen French fries, potato chips, or dehydrated flakes, blanching is a non-negotiable step — and the quality of your blancher can make or break your final product.
Technical Parameters of potato blanching machine
| Model | Type | Motor power | Weight | Size |
| FLPT-500 | Manual discharging | 12kw/380v | 70kg | 700X700X950mm |
| FLPT-1000 | Manual discharging | 15kw/380v | 100kg | 1200X700X950mm |
| FLPT-1500 | Manual discharging | 18kw/380v | 130kg | 1780x700x950mm |
| FLPT-2000 | Manual discharging | 30kw/380v | 210kg | 2320x700x950mm |
| FLPT-2500L | Belt conveying | 30kw/380v | 350kg | 2500X1100X1300mm |
| FLPT-3000L | Belt conveying | 30kw/380v | 400kg | 3000X1100X1400mm |
| FLPT-4000L | Belt conveying | 40.5kw/380v | 500kg | 4000X1000X1400mm |
| FLPT-5000L | Belt conveying | 78.75kw/380v | 600kg | 5000X1000X1400mm |
| FLPT-6000L | Belt conveying | 98.25kw/380v | 700kg | 6000X1000X1400mm |
Why Do You Need a Potato Blanching Machine?
Blanching is a heat-treatment process that involves briefly boiling or steaming the potatoes before further processing. It’s an essential step for:
- Inactivating enzymes that cause discoloration
- Improving texture for frying or freezing
- Removing excess starch
- Enhancing shelf life and quality
- Reducing oil absorption during deep-frying
Trying to skip blanching or doing it manually at scale? That’s a one-way ticket to inconsistent quality, slower production, and lost profits.
How the Blanching Process Works
The blanched potatoes are automatically discharged and transferred to the next machine — usually a dewatering or cooling conveyor.
Pre-cleaned and cut potatoes enter the blanching tank via a conveyor.
They’re submerged in hot water or exposed to steam at set temperatures.
The timer ensures potatoes are heat-treated for 2–5 minutes, depending on cut size and product type.
Vegetable blanching machine price
We offer factory-direct pricing, which means:
- No middleman markup
- Discounts for bulk orders or complete line purchases
- Fast production and delivery (within 15–30 working days)
Request a Quote – Get Expert Advice Today!
Our experts will guide you on:
- Choosing the right blanching system
- Customizing based on your floor space and capacity
- Integrating with peeling, slicing, drying, or freezing lines
👉 Click below to leave your quote and we’ll get back within 24 hours!
FAQs About Potato Blanching Machines
What’s the ideal blanching temperature for potatoes?
For French fries, blanching in hot water at 80–85°C for 3–5 minutes is optimal. Steam blanching is also an option and slightly faster.
Can I use this blancher for other vegetables?
Yes! The blanching machine can process:
- Carrots
- Green beans
- Broccoli
- Onions
- Sweet potatoes
Just adjust temperature and timing accordingly.
Is steam blanching better than water blanching?
Steam blanching uses less water and may preserve more nutrients, but water blanching is often more effective for starch removal from potatoes.
How do I clean the machine?
Our blanchers have:
- Drainage systems
- Removable covers and filters
- Easy-access points for daily cleaning and maintenance
A CIP (clean-in-place) system can be added upon request.
What’s the lifespan of this machine?
With proper maintenance, the machine can last 10–15 years or more. All components are industry-grade and wear-resistant.
Get a Free Consultation and Machine Quotation Today!
Don’t settle for manual processing or outdated equipment. Contact us now and let our experts help you build the perfect solution for your needs.
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