Structurally improved blanching bath

• Main Authors: TANG JINRONG, WEI SIMING, WU LIZHEN
• Format: Patent
• Language: Chinese; English
• Published: 17.08.2011
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The utility model discloses a structurally improved blanching bath, which comprises a bath body and a transverse partition, the transverse partition is arranged in the bath body through a supporting mechanism and can be dismounted in order to be washed, a steam heating pipe is fixed between the transverse partition and the inner bottom of the bath body, meshes are evenly distributed on the transverse partition, the supporting mechanism comprises a supporting boss which is annularly fixed on the inner sidewall of the bath body, the transverse partition is movably placed on the supporting boss, and the width of any part of the supporting boss is larger than the maximum gap between the transverse partition and the inner sidewall of the bath body at the corresponding position. The blanching bath has the advantages that: since the supporting boss is arranged, the gap between the transverse partition and the inner sidewall of the bath body is effectively filled, consequently, food can be effectively prevented from