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
|