Blanching is a cooking process in which food (commonly vegetables or fruits), is scalded in boiling water, removed after a specific brief interval, and then shocked by plunging into iced water or placed under cold running water to stop the cooking process. This process helps to reduce food quality loss over time. Use this method as a treatment before freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. The process also preserves color, flavor, and nutritional value. There are three stages: preheating, blanching, and cooling. A common way to blanch is steam. To cool, use cold water or cool air. Other benefits include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include the leaching of water-soluble and heat-sensitive nutrients.
CVap technology is engineered around heated vapor. Accomplish any “wet” process (and accomplish it better) in a CVap oven. Placing fruits and vegetables in a preheated CVap oven unquestionably delivers the same thermal load to foods as a commercial steamer or boiling kettle. Because 350°F is CVap’s max temperature, there is less likelihood of nutrients cooking off or getting diluting. It’s a more gentle steaming process therefore CVap blanching enables better nutrients, improved color, and decreasing bacterial load and other contaminants. Because of this, blanching is ideal for getting food ready for preparation at a later date.
Cvap’s maximum temp for blanching is 200°F at 100% relative humidity (EVAP 200 = Air 200)…it’s like walking into a 200°F sauna with the air completely saturated with hot water vapor.
Depending on the model, users can blanch up to 28 trays of food simultaneously, in a single small footprint. It’s blanching on a large scale.