Vacuum sugar dipping pot, also known as vacuum sugar dipping pot, is suitable for rapid pickling of various candied fruits, fruit sugar dipping, Pickled vegetables. For example, jujube, honey jujube, hawthorn, blueberry, strawberry, apple, pear, peach, etc. are quickly soaked in sugar;

Pickled vegetables and snack food seasonings can be quickly pickled and flavored. According to the output, vacuum cans can be equipped with specifications. The tank body can be equipped with heating interlayer, and temperature control system can be installed; Equipped with pneumatic cover opening device for diameters above 900mm. Traditional sugar soaking often uses multiple boiling and natural soaking methods, which take 48-72 hours to complete. At the same time, in order to make the sugar content of the dried fruit uniform, it is necessary to constantly stir the fruit. This not only makes the processing cycle of the dried fruit long, labor-intensive, and has poor hygiene conditions, but also has a high waste rate.

The product obtained by using a vacuum sugar pot has a fresh color, strong fruit flavor, no crystallization, no sugar pouring, high sugar infiltration, large block shape, and high yield, making it an ideal equipment to replace traditional sugar soaking processes. At the same time, this device can be applied to the processing of various dried fruit products, with strong versatility.

The production of dried fruits has strong seasonality, and manufacturers want to purchase more fresh fruits and produce more during this period when prices are low. However, traditional processing techniques take too long to produce a batch in just a few tens of hours, and even good varieties cannot be produced much in a year. If you buy more fresh fruits, if you can't finish them in a while, they will rot. Even if you have money, you dare not harvest too much, resulting in some places where fruits cannot be sold and rot on trees.

The sugar soaking process of dried fruits in the production process takes a relatively long time. The sugar soaking is often done by boiling multiple times and then naturally soaking multiple times. It takes 48-72 hours to complete the sugar soaking process. At the same time, in order to make the sugar content of the dried fruits uniform, it is necessary to constantly stir the fruits. This not only makes the processing cycle of the dried fruits long, labor-intensive, and has poor hygiene conditions, but also has a high waste rate.

while usingAutomatic vegetable stir fry machine manufacturerShengwei Machinery's vacuum sugar infusion tank effectively solves problems such as prolonged sugar soaking time and unhygienic production. The sugar infusion equipment for dried fruits adopts advanced vacuum infusion principle. Under vacuum conditions, the air and some water in the micropores inside the fruit flesh and between plant cells are first sucked out. Then, the high concentration sugar solution infiltrates into the gaps between plant cells under the action of vacuum difference and gravity, effectively improving the infusion efficiency and greatly shortening the processing time of dried fruits. Manufacturers can prepare more raw materials when the fruits are ripe and cheap, and produce them in large quantities and with a fast process. The product obtained by using our company's vacuum sugar infusion equipment for dried fruits has a fresh color, strong fruit flavor, no crystallization, no sugar pouring, high sugar infusion, large block shape, and high yield. It is an ideal equipment to replace traditional sugar infusion process. At the same time, the equipment can be used for processing a variety of preserved fruits, candied fruits, Pickled vegetables and other products, with strong versatility.

Technical parameters of vacuum sugar pot:

Product Model:SWZK-1200mm

Equipment capacity:1000L

Effective volume:800L

Dimensions of the pot body:1900*1700*1800mm

Inner diameter of pot body:1200mm

Pot depth:800mm

Pot thickness:5mm

Pot body material:Stainless Steel 304

Flange material:Stainless Steel 304

Power Supply:220V

Heating method:Steam Heating

Temperature measurement method:PT100

Open lid form:Cylinder controlled automatic cover opening

Control box size:300*400*200mm

Control box range:Power supply, vacuum valve, pneumatic cover opening, alarm indication

Equipment weight:About 800kg