DTS supplies a unique solution in the form of the infusion blancher for cranberries. After the berries are de-juiced, they are submerged in a sugar solution with a downward DTS auger into a DTS blancher that is designed to handle floating products. Unique slotted lids under the machine covers keep the product fully submersed throughout the infusion process, to ensure uniform product quality.
The Brix degree and temperature of the sugar solution is accurately controlled with the DTS sugar make-up and management system, to ensure consistent product quality. The internal auger in the infusion blancher determines the retention time of the infusion process, and can be adjusted to optimise the process.