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.

Date of market introduction in Belgium (if still in development: expected date of launch)
Juli 2026

Briefly describe what is NEW. This explanation will be submitted to the expert group and will be decisive in the evaluation and selection of the most newsworthy entries. (max. textarea: 600 characters)
Conventional screw blanchers focus on temperature and throughput. The DTS Blancher 2.0 is designed around the product. DTS mapped the full product journey and found that most breakage and wear occur at the transfer points, not during heating. The answer: a new generation of Ferris wheels and a redesigned discharge that guide delicate products gently through the machine, with minimal metal-to-metal contact. The Blancher 2.0 is the first screw blancher that can process curly fries. Selected innovations are also available as retrofits.

Added value for the user (in commercial terms, user-friendliness ...)
The Blancher 2.0 opens up new market segments for processors: curly fries, shoestring fries, 6x6 mm fries and potato waffles can now run through a screw blancher. Less breakage means more premium-grade product and a higher effective output. Less wear and less metal-to-metal contact mean less maintenance, more uptime and a lower total cost of ownership. The concept fits flexibly into any line (inline, right-angle, parallel) and suits new plants, extensions and retrofits of existing DTS installations.

Added value for the further sustainability and professionalization of the potato sector.
Less breakage means less food waste and a better yield from every potato. Uniform temperature and controlled residence times deliver stable, predictable quality. An insulated body and heat recovery make better use of process heat and lower energy consumption. A more reliable, controllable process lets processors grow their capacity and product range with confidence. In this way, the Blancher 2.0 helps the potato sector work more sustainably and more professionally.