Stainless Steel Vacuum Sugar Dipping Equipment for Candied Fruit
The entire impregnation process in this vacuum candied machine is sealed, shortening processing time and minimizing nutritional loss. It preserves the original color and flavor, ensuring high transparency. Traditional sugar impregnation typically involves multiple boiling steps followed by multiple natural soakings, requiring 48 to 72 hours to complete. Furthermore, to ensure a uniform sugar content, the fruit must be constantly stirred, leading to long processing cycles, high labor intensity, poor hygiene, and a high scrap rate. Advantages of Automatic Candied Fruit Cooking Pot
The advent of the vacuum impregnation pot has solved many challenges, both in terms of time and efficiency. Using steam at a constant pressure as its heat source, the vacuum impregnation pot boasts a large heating surface, uniform heating, short boiling times, easy temperature control, easy cleaning, and a high degree of vacuum. The resulting product boasts a vibrant color, rich fruit flavor, no crystallization, no sugar inversion, high sugar content, large chunks, and a high yield, making it an ideal alternative to traditional sugar impregnation. Furthermore, this equipment is suitable for processing a wide variety of preserved fruit products, demonstrating its versatility. Vacuum Sugar Dipping Equipment Applications
Sugar dipping: candied beans, candied dates, candied goji berries, candied grapes, candied crabapples, candied pears, candied strawberries, candied blueberries, candied apples, candied apricots, candied winter melons, candied sweet potatoes, cantaloupes, cantaloupe,etc.
