Advantages of Electric Heating Vacuum Sugar dipping Machine
The use of Shandong Longze mechanical electric heating vacuum sugar dipping machine solves the problems of long sugar dipping time and unsanitary production.
Electric heating candied fruit dipping equipment adopts advanced vacuum impregnation principle. Under vacuum conditions, the air and part of the water in the micropores in the pulp and between the plant cells are first sucked and discharged, and then the high-concentration sugar liquid is under vacuum and gravity. It penetrates into the interstices of plant cells, thereby effectively improving the efficiency of dipping, greatly shortening the processing time of the preserved fruit, and the preserved fruit manufacturer can prepare more raw materials when the fruit is mature and cheap, and produce large quantities and rapid process flow.
The product obtained by using our company’s vacuum sugar infiltration equipment for candied fruit has fresh color, strong fruit flavor, no crystallization, no sugar pouring, more sugar infiltration, large lumps, and high yield. It is an ideal equipment to replace the traditional sugar dipping process. At the same time, the electric heating vacuum sugar dipping machine equipment can be applied to the processing of a variety of candied fruits, candied fruits, pickles and other products, and it is extremely versatile.
Features of Candied Fruit Production Line:
1. Compared with the traditional method, it saves a lot of labor cost (mainly in the fruit and vegetable pre-processing link of peeling and other processes, saving 10-30 people);
2. Compared with the traditional method, the production efficiency is greatly improved (mainly in the vacuum sugar infiltration process, which is 5-20 times faster than the traditional dipping method);
3. Compared with traditional methods, it greatly increases the sanitation and safety of food processing and increases the yield of fruits and vegetables;
4. Compared with traditional methods, it greatly reduces workers' accidents caused by manual peeling and core removal, and reduces the loss of fruit color and nutrient content;
5. The vacuum sugar infiltration is transported by sanitary pipelines to prevent external pollution. The unit can be vacuumed, heated, pressurized, insulated, and can also be quickly cooled. One machine has multiple uses.
6. The whole set of equipment is made of 304/316L food-grade stainless steel, which is the development direction of candied fruit enterprises to realize modern production and large-scale production;
The processing of candied fruits also has its own particularities. The production of candied fruits has to go through many processes:
Fruit selection → washing → pretreatment (core, cut, slice, etc.) → semi-finished products → water desalination → (pre-cooking) → vacuum sugar infiltration → draining → drying or sun drying → inspection → packaging → finished product
The sugar dipping process of candied fruit takes the longest time. Some fruit embryos are soaked in sugar water for many cycles, and then soaked many times. The dipping time is long, and in the sugar pickling process, in order to make the candied fruit penetrate evenly, It also needs to be turned frequently, which makes the processing cycle of candied fruits not only long, but also the labor intensity of the operators is extremely high. In addition, long-term dipping requires a large amount of preservatives and additives to prevent the product from deteriorating. This results in poor sanitary conditions, affects the quality of the product, and is very unhealthy.
Instructions for use of electric heating vacuum sugar dipping machine:
1. The power supply must be equipped with a leakage protector according to the power, and heat transfer oil must be added before use.
2. It is strictly forbidden to start the machine without heat transfer oil in the interlayer.
3. It is recommended to use 350# heat-conducting oil. It is recommended to replace the heat-conducting oil once a year or so. If the time is not long, the replacement time can be extended as appropriate.
4. After the work is over, close the oil valve, and then pour out the material inside the pot, being careful not to tilt outward.
5. It is recommended to use a standard copper core power cord above 6mm.
6. In order to keep clean, the pot body should be cleaned every time it is used.
7. Regularly check the meshing degree of the worm gear and worm. If the gap is too large, it can be adjusted through the bearing on the worm.
8. The machine cannot work normally, you can check whether the fuse is blown, or whether the AC contactor is damaged, it is recommended to replace it.
9. Oil filling hole, oil outlet hole, temperature display probe socket.
The use of Shandong Longze mechanical electric heating vacuum sugar dipping machine solves the problems of long sugar dipping time and unsanitary production.
Electric heating candied fruit dipping equipment adopts advanced vacuum impregnation principle. Under vacuum conditions, the air and part of the water in the micropores in the pulp and between the plant cells are first sucked and discharged, and then the high-concentration sugar liquid is under vacuum and gravity. It penetrates into the interstices of plant cells, thereby effectively improving the efficiency of dipping, greatly shortening the processing time of the preserved fruit, and the preserved fruit manufacturer can prepare more raw materials when the fruit is mature and cheap, and produce large quantities and rapid process flow.
The product obtained by using our company’s vacuum sugar infiltration equipment for candied fruit has fresh color, strong fruit flavor, no crystallization, no sugar pouring, more sugar infiltration, large lumps, and high yield. It is an ideal equipment to replace the traditional sugar dipping process. At the same time, the electric heating vacuum sugar dipping machine equipment can be applied to the processing of a variety of candied fruits, candied fruits, pickles and other products, and it is extremely versatile.
Features of Candied Fruit Production Line:
1. Compared with the traditional method, it saves a lot of labor cost (mainly in the fruit and vegetable pre-processing link of peeling and other processes, saving 10-30 people);
2. Compared with the traditional method, the production efficiency is greatly improved (mainly in the vacuum sugar infiltration process, which is 5-20 times faster than the traditional dipping method);
3. Compared with traditional methods, it greatly increases the sanitation and safety of food processing and increases the yield of fruits and vegetables;
4. Compared with traditional methods, it greatly reduces workers' accidents caused by manual peeling and core removal, and reduces the loss of fruit color and nutrient content;
5. The vacuum sugar infiltration is transported by sanitary pipelines to prevent external pollution. The unit can be vacuumed, heated, pressurized, insulated, and can also be quickly cooled. One machine has multiple uses.
6. The whole set of equipment is made of 304/316L food-grade stainless steel, which is the development direction of candied fruit enterprises to realize modern production and large-scale production;
The processing of candied fruits also has its own particularities. The production of candied fruits has to go through many processes:
Fruit selection → washing → pretreatment (core, cut, slice, etc.) → semi-finished products → water desalination → (pre-cooking) → vacuum sugar infiltration → draining → drying or sun drying → inspection → packaging → finished product
The sugar dipping process of candied fruit takes the longest time. Some fruit embryos are soaked in sugar water for many cycles, and then soaked many times. The dipping time is long, and in the sugar pickling process, in order to make the candied fruit penetrate evenly, It also needs to be turned frequently, which makes the processing cycle of candied fruits not only long, but also the labor intensity of the operators is extremely high. In addition, long-term dipping requires a large amount of preservatives and additives to prevent the product from deteriorating. This results in poor sanitary conditions, affects the quality of the product, and is very unhealthy.
Instructions for use of electric heating vacuum sugar dipping machine:
1. The power supply must be equipped with a leakage protector according to the power, and heat transfer oil must be added before use.
2. It is strictly forbidden to start the machine without heat transfer oil in the interlayer.
3. It is recommended to use 350# heat-conducting oil. It is recommended to replace the heat-conducting oil once a year or so. If the time is not long, the replacement time can be extended as appropriate.
4. After the work is over, close the oil valve, and then pour out the material inside the pot, being careful not to tilt outward.
5. It is recommended to use a standard copper core power cord above 6mm.
6. In order to keep clean, the pot body should be cleaned every time it is used.
7. Regularly check the meshing degree of the worm gear and worm. If the gap is too large, it can be adjusted through the bearing on the worm.
8. The machine cannot work normally, you can check whether the fuse is blown, or whether the AC contactor is damaged, it is recommended to replace it.
9. Oil filling hole, oil outlet hole, temperature display probe socket.
Contact Us:
Shandong Longze Machinery Co.,Ltd
Company website:https://www.firemixer.com/
WhatsApp/Wechat:0086 13153609533
Tel:0086 13153609533
E-mail:rena@loneze.com
Address:Zhucheng Economic Development Zone, Shandong Province, the first five lines west
Contact:Ms. Rena
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