ASHTON WHOLE NUT BLANCHER

EFFICIENTLY BLANCHES ANY SIZE OR KIND OF PEANUT OR FILBERT

The Ashton Whole-Nut Blancher performs a thorough blanching job on all peanuts including Spanish, Runners and Virginias of varying sizes either graded or ungraded as to size and type. Even "hard-to-blanch" filberts are processed at efficiency rates well above those obtained on other types of blanchers. This wide range of nuts is handled without need for changing any working parts. Only quick fingertip adjustments to control gates are required. A gentle blanching action thoroughly seperates and removes the skins from the whole nuts, while holding splits to a minimum. A shaker screen then separates the splits and hearts if desired. A top output of clean, glossy whole nuts is delivered-and at minimum cost of original investment, floor space, operating and maintenance labor.

High Capacity One standard double head Ashton Whole-Nut Blancher is rated at 700 to 1000 pounds per hour. The same basic unit can be furnished with a single head and a second head added when additional capacity is required. A single Blancher Head (available separately) has a capacity of 350 to 500 pounds per hour.

Low-cost Operation,Maintenance The Ashton Blancher eliminates the need for extra parts to handle different size nuts, etc. The Ashton requires no attention other than finger-tip adjustments. There is virtually no maintenance. Bearings are sealed for life, and rollers are constructed to stand up under long periods of continous use. There are no sleeves or other parts requiring constant renewal. All dividers and dams are teflon coated and twin access doors are plexiglass to facilitate inspection and cleaning. Shaker and discharge chutes are stainless steel.

Compact-Saves Floor Space The Complete Ashton Whole-Nut Blancher-with a capacity of up to 1000 pounds per hour-takes floor space of only 55 3/4"x50". From this machine, the whole nuts can be fed directly to an electric sorting machine or to a picking belt or conveyor.

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Last modified: September 08, 2005

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