Blancher, Vegetable

Blancher, Vegetable

Manufacturer

Dixie Canner Equipment Company

Availability

Available for scheduled use. Contact Hui Wang at huiwang@iastate.edu or (515) 294-3572 for availability.

Description

Standard Operating Procedure (PDF)

The Dixie Canner is used for injecting steam into the blanching chamber to heat food materials. It was designed to blanch (inactivate enzymes) vegetables and fruits so that degradation is limited. After blanching, the water sprinkler can be turned on to spray cold water to cool the blanched food materials.  The blanching chamber consists of a cover and a screen tray. The cover needs to be locked down before the steam is turned on. The tray can be pushed out of the chamber by another tray. The duration of steam blanching and/or water cooling are controlled by manually adjusting the steam and cold water valves.