D.C Norris Screw Blancher

• Pre-treatment of vegetables such as peas, carrots, and potatoes to inactivate enzymes and preserve colour and texture.
• Cooking and blanching of seafood, including crustaceans like lobster, to prepare for further processing or consumption.
• Pasteurisation of certain food products to extend shelf life and ensure food safety.
• Preparation of fruit products, such as apple slices, to prevent browning and soften texture.
• Processing of pasta or noodle products for pre-cooking or rehydration.

Typical capacity

Throughput varies significantly based on product and desired residence time, but for this class of equipment, capacities commonly range from 500 kg/hr to several tonnes/hr.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with associated motor ratings for the screw drive and pumps.

Footprint

The overall length can vary, but screw blanchers commonly occupy a significant linear space, typically several metres, depending on screw length and diameter.

Materials of construction

For food processing, units are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Heating medium

Typically uses hot water or steam injection for heating, often recirculated to maintain temperature and efficiency.

Control system

Modern units, or those with upgrades, commonly feature PLC control for precise temperature and residence time management.

• What is a screw blancher used for?

  A screw blancher is primarily used for the continuous thermal treatment of food products, typically vegetables or seafood, by conveying them through a heated medium (usually hot water or steam) using a rotating screw.

• How does a screw blancher differ from a belt blancher?

• What maintenance is typically required for a screw blancher?

• Can this unit be used for products other than lobster?

• What are the benefits of a PLC control system on a blancher?

Blanchers are valued in food processing for their efficiency in preparing vegetables and fruits for freezing or canning. Industry experience suggests buyers typically prioritize even heat distribution and consistent water or steam circulation when evaluating used models. Key considerations include vessel condition, heating element functionality, and temperature control reliability. Well-maintained blanchers from established manufacturers generally prove dependable workhorses. Corrosion and mineral buildup in older units warrant inspection. Operators appreciate models offering adjustable blanching times and straightforward cleaning access for food safety compliance.

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