NIGP 37003: Blanchers, Fruit and Vegetable

NIGP 37003 Blanchers, Fruit and Vegetable is an Item code covering equipment used to heat-treat fresh produce—typically by immersion in hot water or steam—to inactivate enzymes, remove skins, or prepare fruits and vegetables for freezing, canning, or fresh-cut processing. State and local governments purchase blanching equipment primarily through food service operations at correctional facilities, school districts, hospitals, and state agricultural or food-processing research departments. The equipment ranges from batch kettles and continuous-belt systems to specialized immersion or steam tunnels, and procurement typically follows equipment replacement or facility upgrade cycles rather than annual demand patterns.

The source provides no recent state and local contract opportunities under this Item code. Activity in blanching-equipment procurement appears minimal or episodic at the state and local level, reflecting the narrow end-use base and infrequent replacement frequency.