Traditional sugar soaking uses a cooking pot, which is mostly cooked for several times, and then soaked naturally for many times. It takes 48 to 72 hours to complete the sugar soaking. Preserved fruit processing cycle is long, labor-intensive, poor sanitary conditions, and high rejection rate. The product obtained by using the sugar soaking vacuum pot has fresh color, strong fruit flavor, no crystallization, no sugar pouring, more sugar leakage, large block shape and high yield. It is an ideal equipment to replace the traditional sugar soaking process. At the same time, the equipment can be applied to the processing of various preserved fruit products, and has strong versatility.
The cooking pot is mainly used for mixing and evenly storing milk products, sugar, beverages, medicines and other elements and various medicines.
The main technology and structural performance of the cooking pot:
1. Volume: 50L, 100L, 200L, 300L, 400L, 500L, 600L, 800L, 1000L.
2. Structural form: It can be divided into tilting type and vertical type. According to the needs of the process, it can be used with or without stirring.
3. Material of pot body: ①Inner pot body stainless steel (SUS304), jacket and bracket carbon steel (Q235-B) coated with anti-rust paint;②All stainless steel inside and outside.
4. Pot body with stirring device: the center of the top is stirred, and the output shaft of the reducer and the shaft of the stirring paddle are connected by a looper, which is convenient for disassembly and cleaning.
5. Stirring speed: 36r/min (a certain speed can be selected according to customer requirements); stirring paddle form: ordinary stirring (anchor type) and bottom scraping stirring.
6. Leg form: ①Vertical pot body: triangular pyramid type, round tube type; ②Tilt-type pot body: trough bracket type.
7. Equipment configuration: dial pointer thermometer, steam inlet, outlet, etc. (vertical structure).
8. The body of the tilting cooking pot can be tilted up to 90°, and the tilting method is manual turning.
Post time: Oct-28-2022