Vacuum sugar dipping pot is widely used in a variety of preserved fruit (preserved fruit, cold fruit, dried fruit) food processing in the sugar link, can be high concentration of sugar liquid, quickly impregnated into the pulp, to achieve the purpose of fast flavor. This machine can greatly shorten the sugar stain time of fruit, thus shortening the processing cycle of preserved fruit, and ensure the health and safety of the production process, and retain more nutrients of the fruit. At the same time, it can be applied to a variety of vegetables, agricultural products, Chinese medicinal materials for rapid soaking salt, soaking wine, soaking and other production technology, strong versatility.

The Vacuum Cooking Pot

The vacuum cooking pot is a specialized cooking device that utilizes the principle of vacuum cooking to produce perfectly candied fruits. It consists of a large, sealed pot with a vacuum pump attached. By removing air from the pot, the boiling point of the sugar syrup decreases, resulting in a gentler and more controlled cooking process.

The integration of this technology has elevated the production process, enabling manufacturers to meet the demands of an ever-growing market while maintaining high standards of taste and quality. As the popularity of candied fruits continues to soar, the vacuum cooking pot stands as a testament to the power of innovation in culinary advancements.

Features of Negative Pressure Cooking Pot

The solvent evaporates quickly in the boiling state of the liquid substance, and its boiling point changes due to pressure. The pressure increases, the boiling point increases, and the pressure decreases, the boiling point decreases. The material is not affected by high temperature, which avoids the damage and loss of thermally unstable components, and better preserves the nutritional content and aroma of raw materials. In particular, some amino acids, flavonoids, phenols, vitamins and other substances can prevent heat from being destroyed. For some sugars, proteins, pectin, mucus and other viscous materials, low-temperature evaporation can prevent the materials from cooking.