/blɑ̃ʃe/ or /blânʃe/ (depending on region)

Definitions

1. noun

A device used for blanching, such as a large pot or a machine, typically used in commercial kitchens for quickly scalding vegetables in boiling water, then immediately plunging them into cold water to stop the cooking process.

“The chef used the blancher to prepare the broccoli for the evening’s menu.”