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Quotes - Engineering - SalesCIP Heat Exchangers for Vegetable Blanching Line Cleaning
Vegetable blanchers run high-starch, high-chlorophyll products that foul aggressively and harbor Listeria. Our fully sanitary CIP heat exchangers supply blanching water heating, rapid cooling, and aggressive clean-in-place — removing starch, enzymes, and residues while ensuring FDA/USDA compliance for frozen peas, carrots, green beans, and mixed vegetables.
Key Vegetable Blanching Line Cleaning Applications
- Blanching Water Heating: Precise 195–212°F hot water supply using fully CIP-capable shell & tube exchangers for enzyme inactivation and microbial reduction.
- Post-Blanch Cooling: Rapid chilling of blanched vegetables with sanitary plate exchangers to lock in color, texture, and nutrients before freezing.
- Hot Water CIP Sets: 195°F+ loops for daily blancher belt, tank, and line sanitization with zero dead legs and validated microbial kill.
- Starch & Chlorophyll Removal: Aggressive caustic/acid circulation removes green residues and starch films from belts and exchangers.
- Vegetable Changeover: Full CIP eliminates pea, carrot, and corn residues between runs for zero cross-contamination and perfect separation.
- Enzyme Inactivation: Consistent temperature control during blanching with sanitary exchangers that withstand daily aggressive CIP cycles.
Shell & Tube
CIP Blanching Exchangers
- Ideal for Hot Water Sets
- High-Pressure Steam Capable
- Fully Drainable Design
Plate & Frame
CIP Blanching Exchangers
- High Efficiency Cooling
- Wide-Gap for Vegetables
- Fast & Validated CIP
The Critical Role of Sanitary CIP Heat Exchangers in Vegetable Blanching Line Cleaning
Vegetable blanching lines are notorious for starch, chlorophyll, and Listeria fouling — non-CIP-capable exchangers quickly become permanent pathogen sources.
Our sanitary exchangers eliminate that risk with polished 316L surfaces (Ra = 32 µin), full drainability, wide-gap or corrugated designs, and proven resistance to aggressive caustic, acid, and 200°F+ cycles — delivering perfect cleaning between peas, carrots, and mixed vegetable runs.
A leading frozen vegetable producer eliminated Listeria recalls and reduced CIP time 60% after installing our hot water CIP systems. A major canned vegetable processor achieved zero cross-contamination and extended blancher runs with our high-efficiency plate cooling exchangers.
With riboflavin-validated cleanability, full traceability, and decades of performance in the world’s largest vegetable plants, our CIP heat exchangers are the trusted standard for safe, efficient, and compliant blanching line cleaning.
