There are two ways the food industry generally blanches foods: water and steam. Water blanchers immerse the product in food-grade water typically ranging in temperature from 158ºF to 212ºF (70ºC to 100ºC). With steam blanching, product is exposed directly to food-grade steam that is typically 212ºF (100ºC) as it is conveyed within a chamber. Industrial blanchers have a heating segment, and then a cooling segment. The purpose of blanching is to partially or fully cook food. It can also be used to remove skins from fruits and vegetables. The water or steam heats the food up extremely fast, and then the food is cooled immediately to prevent further cooking. Blanching helps preserve the color, texture, and nutrients in vegetables before storage.