Equipment Overview
The vacuum impregnation tank unit consists of a vacuum impregnation tank, vacuum system (vacuum pump, pipes, valves), sugar refining system, and filtration recovery. It's easy to operate and can be widely used in the sugar impregnation process of food products like candied fruits, preserved fruits, and vegetable chips. Due to the direct vacuum impregnation method, it significantly shortens the sugar impregnation time and enhances production efficiency.
 
Product Features
Compared to traditional immersion methods, it significantly reduces the overall immersion time, greatly enhances work efficiency, and saves production costs such as labor expenses. (For example, traditional sugar-cured candied fruits require 3-20 days, while vacuum sugar infusion takes only 30-180 minutes.)
2. Due to the entire soaking process being carried out under a sealed condition, the time is shortened, resulting in minimal loss of nutritional components in the products. This preserves the original color and flavor of the fruits and vegetables, and maintains high transparency.
3. The complete set of equipment is made of 304/316L stainless steel, with a mirror-polished surface, ensuring cleanliness and hygiene compared to traditional processes.
4. The unit can be drained, heated, pressurized, and insulated, as well as rapidly cooled, serving multiple functions with one machine.
5. The complete set of equipment is coordinated and unified, with a compact structure, easy to clean, and can be operated by one person, representing the development trend towards modernized production.
6. Heat Source Selection: Steam Heating, Electric Heating.
 
Vacuum Degree: -0.07 to -0.08 MPa
Power: 15 kW
Steam Pressure: 0.09 MPa