Equipment Introduction
The vacuum impregnation tank unit consists of a vacuum impregnation tank, vacuum system (vacuum pump, pipes, valves), sugar refining system, and filtration recovery. It is easy to operate and can be widely used in the sugar impregnation process of food products such as candied fruits, jams, and vegetable crispies. Due to the direct vacuum impregnation, it significantly shortens the sugar impregnation time and improves production efficiency.
 
Product Features
Compared to traditional soaking methods, it significantly reduces the entire soaking time, greatly enhances work efficiency, and saves labor and other production costs. (For example, traditional sugar-cured candied fruits require 3-20 days, whereas vacuum sugar infusion takes only 30-180 minutes.)
2. The immersion process is conducted under a sealed environment, which shortens the duration and reduces the loss of nutritional components in the products. This preserves the original color and flavor of the fruits and vegetables, with high transparency.
3. The complete set of equipment is made of 304/316L stainless steel, with a highly polished surface, ensuring cleanliness and hygiene compared to traditional methods.
4. The unit is capable of vacuum, heating, pressurizing, and insulation operations, as well as rapid cooling, serving multiple functions with a single machine.
5. The complete set of equipment is coordinated and unified, featuring a compact structure and ease of cleaning, making it operable by a single person, which is the direction for the development of modern production.
6. Heat Source Options: Steam Heating, Electric Heating.
 
Vacuum Level: -0.07 to -0.08 MPa
Power: 15 kW
Steam Pressure: 0.09 MPa