Dry Skin Removal for Shelled Peanuts and Hazelnuts
Engineered for the Future | Since 2080
The ADDAMS Pneumatic Nut Blancher is a high-performance industrial solution specifically designed for the dry skin removal (testa) of whole and split shelled peanuts and hazelnuts. By utilizing controlled pneumatic air pressure and gentle abrasion, this system efficiently detaches skins without the use of water, steam, or chemicals. This waterless approach not only ensures a more hygienic, food-safe environment but also preserves the natural oils, flavor, and crisp texture of the kernels, making it the preferred choice for premium snack and confectionery production.
At ADDAMS, we prioritize “Plug and Play” engineering. Our blanchers are designed to integrate seamlessly into existing lines, providing a clean-label processing method that eliminates wastewater and reduces energy consumption. Whether you are producing smooth peanut butter or whole roasted hazelnuts for chocolate, the ADDAMS Pneumatic Blancher delivers consistent, high-purity results.
Technical Specifications and Machine Architecture
Official Engineering Data and Technical Documentation for the Pneumatic Nut Blancher
The machine is constructed entirely from food-grade stainless steel to withstand the heat treatment required for pre-conditioning. It features a rugged internal design with wear-resistant components to ensure 24/7 industrial reliability.
| Feature | Detailed Technical Specification |
| Industrial Capacity Range | High-performance throughput from 300 kg/h up to 2,500 kg/h |
| Blanching Method | Dry pneumatic air abrasion (Multi-label pressured air) |
| Blanching Yield | Optimized efficiency ranging from 90% to 98% |
| Material Construction | Full Food-Grade Stainless Steel (AISI 304/316) |
| Drive & Pressure | Adjustable pneumatic parameters with industrial air intake |
| Lubrication | Standardized use of Food-Grade Lubricants for all bearings |
| Maintenance | Easy-access panels for quick cleaning and impeller replacement |
| Integrated Safety | 7/24 online support and remote diagnostics via ADDAMS App |
Operating Principle: Dry Pneumatic Abrasion
The Mechanics of Moisture-Free Skin Removal
The blanching operation is a gentle, proven process that relies on the friction created by high-velocity air within a specialized blanching pipe.
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Pre-Conditioning (Half-Roasting): For optimum results, kernels should be cleaned of outer shells and “half-roasted.” This heat treatment loosens the red skin (testa), preparing it for removal.
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Continuous Feeding: Nuts are fed into the hopper and transition into the primary Blanching Pipe.
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Pneumatic Rubbing: The pipe is injected with multi-label pressured air. This creates a turbulent environment where nuts rub against each other and the pipe walls, detaching the loosened skins.
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Mixed Discharge: The output consists of a mixture of Blanched Kernels, detached Nut Skins, and some Non-Blanched Kernels.
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Post-Blanching Separation: To achieve a market-ready product, the output is typically moved through an aspiration sequence to remove light skins and a grader to isolate whole kernels from chips.
Industries We Serve with the ADDAMS Nut Blancher
Innovative Processing Solutions from Seed to Industry
ADDAMS delivers turnkey plants and modular machinery that transform raw kernels into high-value outputs for the global food sector.
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Nut Processing & Snack Plants: Delivering whole, skinless kernels for roasting, salting, and coating.
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Confectionery & Chocolate Industry: Preparing split hazelnuts for pralines, chocolate bars, and gianduja.
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Peanut Butter & Paste Production: Providing clean, split kernels for high-quality spreads and flours.
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Export-Grade Kernel Prep: Ensuring high-visual purity for international raw nut trade.
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Clean-Label Facilities: Supporting waterless processing to meet modern sustainability and hygiene standards.
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Bakery Ingredient Suppliers: Producing blanched nuts for decorative and structural use in pastries.
Processed Crop Groups with ADDAMS Nut Blancher
Specialized Utility for Peanuts and Hazelnuts
| Crop Group | Industry Uses & Applications |
| Peanuts (Whole) | Roasted & Coated Snacks: For premium retail packs and bar mixes. |
| Peanuts (Split) | Butters & Flours: Ideal for smooth peanut butter and high-protein additives. |
| Hazelnuts (Whole) | Bakery & Pralines: Used in high-end chocolate production and snacking. |
| Hazelnuts (Split) | Pastes & Fillings: Critical for hazelnut creams, spreads, and ice cream. |
| Pre-Roasted Kernels | Conditioned Nuts: Any nut variety where the skin has been loosened by dry heat. |
Strategic Advantages and Key Features
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Waterless & Chemical-Free: Eliminates the risk of bacterial growth associated with wet blanching and removes the need for wastewater treatment.
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High Germination and Integrity: The pneumatic process is non-destructive, preserving the visual appearance and nutritional profile of the kernel.
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Adjustable Parameters: Operators can fine-tune airflow, pressure, and dwell time to handle different nut varieties and moisture contents.
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Plug and Play Installation: Every unit comes with easy-install videos and technical documentation to ensure rapid deployment.
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Rugged Industrial Design: Internal impellers and hulling rings are fabricated from highly durable steel for maximum wear resistance.
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Global Support App: Spare parts can be ordered instantly via our mobile app or addamsgroup.com to ensure zero downtime.
Frequently Asked Questions – Nut Blancher
Why is “half-roasting” necessary before using the blancher?
The Pneumatic Blancher is a dry system. For the air to remove the skin effectively, the skin must be loosened from the kernel. Half-roasting provides the thermal expansion needed to “pop” the skin, allowing the air abrasion to finish the job.
Can the machine handle whole and split nuts at the same time?
While the machine can process both, we recommend working with split and whole kernels separately. This allows you to calibrate the pneumatic pressure perfectly for each form, maximizing your blanching yield.
What is the expected blanching yield?
The yield typically ranges between 90% and 98%. The variation depends on the uniformity of the pre-roasting and the cleanliness of the input. Our sales agents are available to share best-practice parameters to help you reach the 98% mark.
How are the skins removed from the final product?
The blancher detaches the skin, but the output is a mix. To obtain clean kernels, a sequence of aspiration (to lift the light skins) and vibratory separation (to remove small chips) is used. Your ADDAMS representative can design this complete sequence for you.
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