Vacuum Cooking Pot
Vacuum Sugar Dipping Pot Machine
Traditional sugar dipping mostly uses the method of boiling and then naturally soaking. It takes 48-72 hours to complete the sugar dipping. At the same time, in order to make the preserved fruit contain sugar evenly, the fruit must be stirred constantly, which not only makes the preserved fruit processing cycle long, labor-intensive, and sanitary conditions poor, but also has a high scrap rate. Compared with the traditional dipping method, the vacuum sugar dipping pot can greatly shorten the product processing cycle, thereby improving work efficiency, saving production costs, and being clean and hygienic. The candied fruit sugar dipping pot uses the principle of vacuum sugar infiltration to allow the sugar solution to quickly enter the fruit pulp, thereby achieving fruit transparency and meeting the requirements of sugar infiltration.
Advantages of Vacuum Sugar Soaking Pot
1. Large concentration capacity: The vacuum concentration process is adopted, which increases productivity by 5-10 times and reduces energy consumption by 30% compared with the old similar equipment, with the characteristics of low investment and high recovery efficiency.
2. Fast sugar soaking speed: This equipment adopts a combination of external heating natural circulation and vacuum negative pressure. The product concentrated by this equipment has the characteristics of no pollution and thick juice.
3. Easy to clean: Open the upper covers of the heater for cleaning.
