Benefits of Steam and Rotary Drum Design
The replacement of outdated water-blanching and steam belt units with new rotary drum steam technology accelerates ROI for vegetable processors with greatly reduced production costs and enhanced product quality.
Energy savings accumulate as well. Because Vapor-Flow substitutes steam for hot water, this eliminates heating millions of gallons of make-up water per year. Studies show the rotary drum steam blancher to be 25 percent more efficient than water blanching with steam usage of 9 lbs. of product per lb. of steam with some products.
“We saved on gas, water, steam, and sewer rates,” said Rich Bartz, who was General Manager at Lakeside Foods’ Manitowac, Wisconsin plant when their Vapor-Flow blancher was installed. “No water make-up or initial water dump had to be performed to get the machine up and running.” Tests at Lakeside Foods, a privately held international food processor, showed an average 8.3 percent increase in lbs. of product processed per lb. of steam compared to traditional rotary water blanching.
Web link: http://www.lycomfg.com/csBlancher.pdf
Source: http://www.lycomfg.com/csBlancher.pdf 4/2007;