Special Design for Toffee Candy Machine - Continuous Soft Candy Vacuum Cooker – Candy
Special Design for Toffee Candy Machine - 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:
Now we have highly developed devices. Our items are exported towards the USA, the UK and so on, enjoying a great popularity among the customers for Special Design for Toffee Candy Machine - Continuous Soft Candy Vacuum Cooker – Candy, The product will supply to all over the world, such as: Muscat, Gambia, Chicago, Many years of work experience, we have now realized the importance of providing good quality products and solutions and the best before-sales and after-sales services. Most problems between suppliers and clients are due to poor communication. Culturally, suppliers can be reluctant to question things they do not understand. We break down those barriers to ensure you get what you want to the level you expect, when you want it. faster delivery time and the product you want is our Criterion .
By Daniel Coppin from Bahamas - 2018.06.05 13:10
Hope that the company could stick to the enterprise spirit of "Quality, Efficiency, Innovation and Integrity", it will be better and better in the future.
By Bruno Cabrera from London - 2017.06.16 18:23
