DTS Screw Blancher 2.0 – Gentle by design

Innovation: Most product breakage in blanching happens at transfer points, not during heating. DTS mapped the full product journey and redesigned the Ferris wheels and discharge to protect every product. For the first time, curly fries, long considered too delicate, can be processed in a screw blancher.

User value: Processors can now serve specialty products (curly and shoestring fries, 6x6 mm fries, waffles) with more premium-grade output and fewer losses. Less wear, less metal-to-metal contact and fewer maintenance stops mean more uptime and lower total cost of ownership. Flexible layouts and retrofits suit both new and existing lines.

Sector value: Less breakage means less food waste. Uniform temperature control, an insulated body and heat recovery cut energy use. Stable, predictable blanching helps the potato sector grow in capacity and quality in a more sustainable way.