Vacuum Cooking Pot
High Capacity Candied Orange lemon Pineapple Sugar Dipping Machine
The inner body of the vacuum sugar soaking pot is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with a pressure gauge and a safety valve, beautiful in appearance, easy to install, easy to operate, safe and reliable.
This product uses advanced transmission and sealing structure to make the transmission part and the inside of the pot clean and hygienic. The main body of the pot is all stainless steel with mirror surface treatment, and the inner tank is USU304 stainless steel (316L can be customized if required).
The heating rod is also made of large-area 304 stainless steel heating rod, which has high thermal efficiency and long service life. The speed of boiling sugar is fast, the three-layer structure of the pot body, and its own insulation layer. Good thermal insulation performance, minimal heat loss.
Introduction to the Process of Vacuum Candied Sugar Dipping Pot
Put in white sugar and syrup, boil the sugar solution to 135-140 degrees, drop the top cover, turn on the vacuum pump to vacuum for 30 seconds and then discharge. The time to boil the sugar is controlled at about 25 minutes, and the boiled sugar is transparent in color and delicate in taste. It is an essential product for the production of high-quality, high-quality candy without a boiler.
Advantages of Vacuum Sugar Cooking Kettle
1. Negative pressure is used for low temperature boiling operation.
2. Vacuum is used for negative pressure dipping sugar treatment.
3. Improve product quality.
4. High recovery rate: it can be cooked, soaked in sugar and concentrated.
5. Reduce the weight and volume of the product for easy transportation.
Features of Negative Pressure Cooking Pot
The solvent evaporates quickly in the boiling state of the liquid substance, and its boiling point changes due to pressure. The pressure increases, the boiling point increases, and the pressure decreases, the boiling point decreases. The material is not affected by high temperature, which avoids the damage and loss of thermally unstable components, and better preserves the nutritional content and aroma of raw materials. 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 coking.
