Vacuum Cooking Pot
Candied Fruit Vacuum Sugar Cooking Pot
This large capacity vacuum cooker is widely used in sugar saturated dried fruits for industrial purpose. Its large capacity up to 1000L aims to increase efficiency for each batch within short time. The vacuum working environment maintains original fresh color of fruits and no damages to their nutrition, and can definitely decrease timing for saturation by 30% comparing with in normal working pressure.
Product application of preserved fruit sugar immersion pot
This machine is widely used in all kinds of food processing. The sugar soaking pot is suitable for candied beans, candied dates, candied grapes, preserved pears, preserved strawberries, preserved blueberries, preserved flowers, preserved black currants, preserved girls, preserved cherry tomatoes, preserved apples, preserved apricots, preserved winter melons, and sweet potatoes Preserved, cantaloupe preserved, prickly pear preserved, kumquat preserved, hawthorn preserved, pineapple preserved, kiwi preserved, peach preserved...
Working principle of negative pressure cooking kettle
The solvent evaporates quickly in the boiling state of the liquid substance, and its boiling point changes due to the pressure. When the pressure increases, the boiling point increases, and when the pressure is low, the boiling point decreases. Since the material is not affected by high temperature, the damage and loss of thermally unstable components are avoided, and the nutrients and aroma of the raw materials are better preserved. In particular, some amino acids, flavonoids, phenols, vitamins and other substances can prevent heat from being destroyed. For some sugars, proteins, pectin, mucus and other viscous materials, low-temperature evaporation can prevent the materials from cooking.
Advantages of sugar soaking pot
Vacuum concentration has many advantages.
1) Concentration is used as a treatment for crystallization operations.
2) Vacuum is used for negative pressure dipping sugar treatment.
3) Improve product quality.
4) Reduce the weight and volume of the product for easy transportation.
5) Improve the preservation of products.
