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Continuous Soft Candy Vacuum Cooker

Continuous Vacuum Cooker Cooking syrup for soft candy production Production flowchart → Raw material dissolving→Storage→Vacuum cooking→Add color and flavor→Cooling→Rope forming or extruding→cooling → 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 continuous vacuum cooker, heat and concentrated to 125 degrees Celsius, transfer to the cooling belt for further processing. Application 1. Production of milk candy, center filled milk candy. Tech Specs

Model

AN400

AN600

Capacity

400kg/h

600kg/h

Stem pressure

0.5~0.8MPa

0.5~0.8MPa

Steam consumption

150kg/h

200kg/h

Total power

13.5kw

17kw

Overall dimension

1.8*1.5*2m

2*1.5*2m

Gross weight

1000kg

2500kg


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