Vacuum Cooking Pot
Vacuum Cooking Kettle Sugar Dipping Machine for Sweet Cherries Candied Fruit Cooking Pot
The following is a brief introduction to the vacuum sugar soaking pot:
一. Structural characteristics
The vacuum sugar soaking pot is usually composed of a pot body, a pot cover, a vacuum system, a heating system, a stirring system and other parts.
1. Pot body: Generally made of high-quality stainless steel, it has the characteristics of corrosion resistance, high temperature resistance, hygiene and safety. For the processing of cherry preserves, the shape and size of the pot body can be customized according to production needs to meet the production of cherry preserves of different scales.
2. Pot cover: Closely cooperate with the pot body to ensure the vacuum environment in the pot. The pot cover is usually equipped with an observation port, a feeding port, a vacuum port, etc., which is convenient for operation and observation during the production of cherry preserves.
3. Vacuum system: It is composed of vacuum pump, vacuum pipe, vacuum valve, etc., which can quickly draw a certain degree of vacuum in the pot. In the production of cherry preserves, this vacuum environment promotes the penetration of sugar solution into the cherry fruit, so that it can fully absorb sugar.
4. Heating system: Electric heating, steam heating and other methods can be used to heat the sugar solution in the pot to keep it at a suitable temperature and accelerate the sugar soaking process. For cherry preserves, the appropriate temperature can better preserve the nutrients and taste of cherries.
5. Stirring system: It is composed of a stirring motor, a stirring shaft and a stirring paddle, which can evenly stir the material during the sugar soaking process. When making cherry preserves, the stirring system ensures that the sugar solution fully contacts the cherry fruit and improves the sugar soaking effect.
二. Working principle
Put the cherry fruit to be soaked in sugar into the vacuum soaking pot, add an appropriate amount of sugar solution, then close the lid, and start the vacuum system to draw the pot into a vacuum state. In a vacuum environment, the air inside the cherry fruit is extracted, forming a certain negative pressure, so that the sugar solution can more easily penetrate into the tissue cells of the cherry fruit. At the same time, the heating system heats the sugar solution to improve the fluidity and permeability of the sugar solution. The stirring system continuously stirs the cherry preserves so that the sugar solution is evenly distributed on the surface of the cherry fruit, further accelerating the sugar soaking process. After the sugar soaking is completed, the vacuum is released and the cherry preserves are taken out for subsequent processing.
三. Advantages and characteristics
1. Efficient sugar soaking: The vacuum principle is used to greatly shorten the sugar soaking time of cherry preserves and improve production efficiency.
2. Maintain nutrition: Sugar soaking at a lower temperature can reduce the loss of nutrients in cherry preserves.
3. Improve taste: The sugar solution fully penetrates into the cherry fruit, making the cherry preserves taste fuller and more delicate.
4. Hygiene and safety: Made of stainless steel, it is easy to clean and disinfect, meets food hygiene requirements, and ensures the safety quality of cherry preserves.
5. Convenient operation: The equipment has a high degree of automation and simple operation. It only needs to set the parameters to run automatically, which brings convenience to the production of cherry preserves.
In short, the vacuum sugar dipping pot is an advanced food processing equipment. It plays an important role in the production of cherry preserves and provides a strong guarantee for improving the product quality and production efficiency of cherry preserves.
