Precision Temperature Control & Starch Gelatinization
Blanching is the biochemical heart of french fry manufacturing. It deactivates enzymes (polyphenol oxidase), washes excess surface reducing sugars to prevent dark fry discoloration, and gelatinizes surface starch for crispiness.
CEMNAZ continuous screw/belt blanchers offer dual-temperature zone control (65°C to 88°C) with automated steam injection and water filtration recycling.
