The Vacuum Sugar Dipping Pot Of Preserved Fruit Of Characteristics

Writer：www.firemixer.com Time：2021-09-27 15:17 Browse：℃

The characteristics of the vacuum sugar dipping pot of preserved fruit
 
Product introduction:
With the development of the food industry, the demand for vacuum sugar dipping pot is also constantly developing, and many problems have been solved in terms of time and efficiency. The equipment of Longze Machinery Factory is sold directly by the factory. The vacuum sugar dipping pot uses a certain pressure of steam as the heat source (electric heating can also be used). The vacuum sugar dipping pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short liquid boiling time, and easy control of heating temperature.
 
Features of Vacuum Sugar Dipping Pot:
The basic principle of vacuum sugar infiltration: Because there is air in the intercellular space of the fruit, it hinders the penetration of the sugar liquid. The vacuum is used to expel the gas in the pulp. After the vacuum is released, the sugar liquid can enter by the external atmospheric pressure and be occupied by the air. In order to achieve the transparent fruit body and complete the requirements of sugar penetration. While boiled preserved fruit uses heating to expel the air. During heating and cooking, the steam between the fruit cells condenses to form a vacuum, and the sugar liquid is affected by the external atmospheric pressure to penetrate into the fruit (called sugar).
 
In the production of preserved fruit products, the vacuum sugar soaking process often takes a lot of time and repeated cooking for a long time, resulting in low original fruit flavor and excessive loss of flavor and nutrients, which affects the quality of the product to varying degrees. It also increases the time cost. The vacuum sugar soaking pot equipment for candied fruits can be used for the vacuum sugar or salt infiltration operation of various fruit and vegetable products such as red dates, sweet potatoes, apples, apricots, strawberries, plums, kiwis, etc., which can effectively improve product quality and production efficiency. At the same time, the equipment can also be used for the soaking of Chinese herbal medicines, pickles and other products, such as soaking medicine and wine. Its versatility can meet the processing needs of users for different products, and it is deeply used in favor.
 
Instructions for use of industrial vacuum sugar dipping pot:
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 6 mm.
6. To keep it clean, the body of the vacuum sugar dipping pot 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.