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.

The use of Shengwei mechanical vacuum sugar infusion tank effectively solves the problems of long 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 material: Stainless steel 304

Flange material: Stainless steel 304

Power supply: 220V

Heating method: steam heating

Temperature measurement method: PT100

Opening form: cylinder controlled automatic opening

Control box size: 300 * 400 * 200mm

Scope of control box: power supply, vacuum valve, pneumatic cover opening, alarm indication

Equipment weight: approximately 800kg

Introduction to vacuum sugar pot

1. The vacuum sugar pot uses steam at a certain pressure as the heat source (electric heating can also be used; natural gas, liquefied gas). The vacuum sugar pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature.

2. The inner pot of the vacuum sugar pot is made of acid resistant and heat-resistant austenitic stainless steel, equipped with pressure gauges and safety valves. It has a beautiful appearance, easy installation, convenient operation, and is safe and reliable.

3. The vacuum sugar pot is made of acid resistant and heat-resistant austenitic stainless steel, which has a beautiful appearance, easy installation, convenient operation, and is safe and reliable.

4. Composed of a pot body and legs. The pot body is a double-layer structure consisting of a hemispherical pot body, straight edges, and brackets inside and outside.

5. The unit can vacuum, heat, pressurize, and keep warm, making it versatile.

Characteristics of vacuum sugar pot

The difference between a vacuum sugar pot for candied fruits and a regular sugar pot is that the sugar pot is a good helper for quickly soaking dried fruits. It has bright colors and a fresh and refreshing taste. Eating it makes you unforgettable, and you can feel the taste of spring every moment. The vacuum sugar pot concentration and purification tank has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. The birth of concentration and purification tanks has taken a big step forward for the food production industry. Whether in terms of time or production capacity, the issue of efficiency has been fully addressed.

The difference between a vacuum sugar pot for candied fruits and a regular sugar pot is that the sugar pot is a good helper for quickly soaking dried fruits. It has bright colors and a fresh and refreshing taste. Eating it makes you unforgettable, and you can feel the taste of spring every moment. The concentration and purification tank device consists of a vertical interlayer heater, concentrator, condenser, and pipeline valves. The vacuum system can be matched with other equipment using hydraulic jets or vacuum pumps. The heater and evaporator adopt stainless steel insulation structure, and the outer shell of the insulation layer is made of stainless steel thin plate, with a mirror or matte surface treatment.

The vacuum sugar pot concentration and purification tank has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. The birth of concentration and purification tanks has taken a big step forward for the food production industry. Whether in terms of time or production capacity, the issue of efficiency has been fully addressed. Using the principle of vacuum negative pressure, on the basis of the original process, the cooking and sugar soaking time is shortened, the yield is increased, the beans are intact, the nutrients will not be lost, oxidation will not occur, and they will not turn black