Best quality Confectionery Production Process - Continuous Soft Candy Vacuum Cooker – Candy
Best quality Confectionery Production Process - Continuous Soft Candy Vacuum Cooker – Candy Detail:
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 |
Product detail pictures:
Related Product Guide:
So that you can finest fulfill client's demands, all of our operations are strictly performed in line with our motto High Excellent, Competitive Price, Fast Service for Best quality Confectionery Production Process - Continuous Soft Candy Vacuum Cooker – Candy, The product will supply to all over the world, such as: Greece, venezuela, St. Petersburg, With the first-class products, excellent service, fast delivery and the best price, we have won highly praise foreign customers'. Our products have been exported to Africa, the Middle East, Southeast Asia and other regions.
By Janet from Madagascar - 2017.03.07 13:42
The factory technical staff not only have high level of technology, their English level is also very good, this is a great help to technology communication.
By Ethan McPherson from Liberia - 2018.09.21 11:01
