Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

The meaning of blanching is "to whiten", but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of cabbage or onions)
When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) softens and can be easily removed later.
Blanching involves boiling the beans for a short time, then rapidly cooling them by placing them in chilled water. When done correctly, this process destroys the enzymes and bacteria in the green beans that will alter the flavor and color when frozen or if there is a delay before serving them. Read on to find out how to perform this process correctly.

• Suitable for blanching of vegetables such as peas, mushroom, okra, cauliflower etc.
• Complete Stainless steel construction with specially designed perforated screw type rotary drum.
• Positive variable speed drive to set the blanching time depending upon the product to be blanched.
• Special scooping arrangement to discharge the blanched product positively from the blancher to the discharge chute.
• Lifting arrangement to lift the top cover of the blancher ensuring ease of maintenance.
• Complete with all the connection like water inlet, outlet, overflow, steam connection etc.