Henkelman CombiVAC - Blanching Programs

Chef Rich Rosendale explains the benefits of using the Blanching Program on the Henkelman CombiVAC.

"We also have a process that we developed called vacuum blanching. Now this is a process where we will take micro-greens or shaved radishes, thinly cut carrots, flowers and what we will do is place those in a bowl with ice water and what it does is it compresses the vegetables and the cell walls giving them a vibrant color extremely crispy texture. And you could take something like pea tendrils or flowers that may have been past their prime and they're beginning to wilt, put them into the ice water place them inside of the vacuum chamber select the vacuum blanch and it will bring them back to life not only is it going to have improved texture but the color is extraordinarily vibrant."

Combi Blanching Program
This setting will bring out the color of vegetables, greens, and flowers without the introduction of heat. It will also extend the shelf life of many produce items by bringing out the color and texture of the plant. This is suggested for service or catering to ensure your product will stay fresh and vibrant throughout the service period.