This equipment using U type design,and vacuumized from the bottom, enclosed slot kettle.
Heated by electromagnetic or steam in the jacketed layer, heating area large, heating efficiency is high, it can be used for different kind materials cooked by different temperature and heating up speed.
Using advantage transmission and leakproof structure, make sure the transmission part is isolated from the kettle inside, keep the food safety and clean.
Group drived by stepless variable speed device and worm gear and reduction gears working together, increase the power of horizontal axis mixing.
The agitator is made from high-intensitive PTFE(Teflon),safety, innocuity, high temperature resistance,according with International food certification standard.
The kettle lid opening, discharging, restoration are using mechanical transmission controlling, easy operation.
Cooking in vacuum condition, is helpful for lower the cooking temperature,is very suitable for cooking the material which is heating sensitive, avoided color and taste changed because of the heating excessive,keep the original color,smell,taste. Increase the cooking efficiency, save energy.

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.

Fruit jams have been a beloved addition to breakfast tables and culinary creations for centuries. The allure of these sweet spreads lies in their rich, fruity flavors and versatility in a wide range of dishes. In the quest for efficiency, consistency, and flavor optimization, the horizontal cooking mixer machine for fruit jam has emerged as a game-changing tool in the culinary world. This article explores how this innovative piece of equipment has revolutionized the production of fruit jams, ensuring that every batch is a masterpiece of taste and texture.

The horizontal cooking mixer machine is a specialized piece of equipment that streamlines the production of fruit jams. It combines precise temperature control, powerful mixing capabilities, and time-saving automation to create a consistent and high-quality product.

Features of the Horizontal Cooking Mixer Machine for Fruit Jam

1.Precise Temperature Control: These machines allow for precise control of cooking temperatures, ensuring that the jam reaches the ideal consistency without overcooking or burning.

2.Uniform Mixing: Built-in mixing mechanisms ensure that the fruit, sugar, and pectin are thoroughly blended, resulting in a smooth and homogenous jam.

3.Automation: The machine automates the cooking process, reducing the need for constant monitoring and manual stirring.

4.Cooling System: Some models include a cooling system that rapidly cools the jam after cooking, preserving the natural colors and flavors of the fruit.

5.Safety Features: Horizontal cooking mixer machines are equipped with safety features to prevent accidents and ensure operator well-being.

Benefits of Automatic Vacuum Cooking Kettle

Enhanced Flavor: The vacuum cooking pot allows for better flavor infusion. With reduced air pressure, the syrup penetrates the fruit more effectively, resulting in a more intense and evenly distributed flavor profile. This process enhances the taste experience and creates a harmonious balance between the fruit’s natural characteristics and the sweetness of the syrup.

Improved Texture: One of the key challenges in candying fruit is achieving the perfect texture—soft, yet not overly mushy. The vacuum cooking pot ensures that the fruit cooks evenly, reducing the risk of overcooking or undercooking. The controlled environment prevents excessive moisture loss, maintaining the fruit’s natural juiciness while developing a desirable chewy texture.

Consistency and Quality Control: The vacuum cooking pot ensures consistent quality in candied fruit production. The controlled environment minimizes the risk of caramelization or scorching, preventing undesirable flavors or coloration. This precision enables producers to maintain a standardized product, meeting consumer expectations and building brand reputation.

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.

This large capacity vacuum cooker is widely used in sugar saturated dried fruits for industrial purpose. Its large capacity upto 1200L aims to increase efficiency for each batch within short time. The vacuum working environment maintains original fresh color of fruits and no damages to their nutrition, and can definitely decrease timing for saturation by 30% comparing with in normal working pressure.

Features of Vacuum Cooking Pot

1.Heating source can be gas, electricity, steam, etc.

2.Whole process under control of the control panel, easy to operate.

3.Furits get sugar infiltrated under vacuum low temperature condition.

4.Pneumatic cover opening and closing.

5.Full stainless 304 anti corrosion, without rust.

6.Water circulated vacuum pump to decrease processing time

Horizontal mixer structure

The horizontal axis cooking pot is composed of four major requirements: the main pot body, the stirring system, the discharging system and the heating system. The main pot body adopts elliptical heads at both ends, cuboid and semi-cylindrical structure, and the jacket is heated. All materials are made of SUS304 high-quality stainless steel, and the inside and outside of the pot are polished to meet the sanitary standard. Semi-enclosed or fully enclosed trough-shaped pot body, the jacket adopts electromagnetic heating, electric heat transfer oil, gas heating, steam heating and other heating methods. The inside of the pot is vacuumed, and the material is processed at a low temperature in a vacuum state to keep the nutrients from being destroyed and achieve the green environmental protection index. The top of the pot body is evacuated, and vacuum frying can reduce the frying temperature, which is especially suitable for frying heat-sensitive raw materials, avoiding the deterioration of color and taste caused by excessive heating, and maintaining the original color, aroma and taste of the raw materials.