Hard candy vacuum cooker
Cooking syrup for hard candy and lollipop production
Production flowchart →
Raw material dissolving→Storage→Vacuum cooking→Add color and flavor→Cooling→Rope forming→Forming→Final product
Step 1
Raw materials are automatic or manually weighed and put into dissolving tank, boil to 110 degrees Celsius.
Step 2
Boiled syrup mass pump into batch vacuum cooker, heat and concentrated to 145 degrees Celsius and store in the storage pan, manually pour onto the cooling belt or kneading machine for further processing.
Application
1. Production of hard candy, lollipop.
Tech Specs
|
Model
|
AZ400
|
AZ600
|
|
Output capacity
|
400kg/h
|
600kg/h
|
|
Stem pressure
|
0.5~0.7MPa
|
0.5~0.7MPa
|
|
Steam consumption
|
200kg/h
|
250kg/h
|
|
The temperature of syrup before cooking
|
110~115℃
|
110~115℃
|
|
The temperature of syrup after cooking
|
135~145℃
|
135~145℃
|
|
Power
|
6.25kw
|
6.25kw
|
|
Overall dimension
|
1.9*1.7*2.3m
|
1.9*1.7*2.4m
|
|
Gross weight
|
800kg
|
1000kg
|