Industry knowledge
The use and advantages of vacuum sugar dipping soaking pot
With the development of production technology,vacuum sugar dipping pots have been widely used in the market. They are not only highly efficient and have a large output, but also further save manpower and replace the traditional sugar dipping production process. They are ideal equipment for the rapid process production of modern technology products.
Comparison between vacuum sugar soaking pot and traditional sugar soaking
Vacuum sugar soaking: The vacuum sugar soaking method can quickly penetrate high-concentration sugar solution into the fruit pulp, achieving the purpose of rapid sugar penetration and flavor. The fruits are plump, good in appearance, and sugar does not fall off (for example, the traditional process of pickling preserved fruits takes 5-20 days, while vacuum sugar soaking only takes 30-180 minutes). It has high work efficiency, saves time and effort, and saves labor and other production costs.
Traditional sugar soaking: Traditional sugar soaking is to soak fresh fruits again and again,which takes a long time and has a low yield. It is time-consuming and labor-intensive, resulting in a decrease in the original fruit flavor and a loss of nutrients, affecting the quality of the product.
The direct vacuum sugar soaking pot uses the change of vacuum pressure to quickly penetrate the sugar liquid into the product. It only takes thirty minutes to penetrate the sugar and taste the food. It has the advantages of short time, fast sugar penetration,uniform sugar penetration, hygienic appearance, and convenient operation. The products produced are bright in color， strong in fruit flavor, no sugar inversion, no crystallization, large in size, and high in yield. It is an ideal equipment for leisure food processing.
