SINOFUDE designs and manufactures vacuum batch steamers for steaming high-quality soft sugar cubes, which are quickly boiled under vacuum and cook the syrup without air bubbles. The vacuum cooker is heated by a steam jacket or electric heating oil for cooking. The vacuum batch steamer is also equipped with a rotating speed scraper to avoid scorching during the steam process.
SINOFUDE vacuum steamers are suitable for a wide range of high-quality confectionery products such as soft toffee, caramel, syrup, fudge and icing sauce boiling point sugar products.
The vacuum batch cooking machine system is designed according to pharmaceutical machine standard, designed and manufactured with high hygienic structure. The whole line of stainless steel material is SUS304, and SUS316L, with UL, approved, and CE certified components for CE or UL certification and FDA approval.
The steaming material is conditioned in the upper stainless steel pot. After conditioning, the same material is discharged to the lower stainless steel pot for vacuum processing to extract excess moisture from the batch. The vacuum cooker panel controls all the functions of the vacuum cooker, including electronic temperature display, vacuum pump agitator on/off, etc.
The use of vacuum technology can be used for the products mentioned above, plus high cooked candies, jams, preserves, various fruit fillings, concentrates and peels, seasoned sauces, concentrates, purees, pickles, soups, ready to eat, baby food and other prepared foods, is a time-consuming process that may reduce the quality and nutritional value of the product. Sealed steamers allow the cooking process to occur under vacuum or pressure, improving the retention of beneficial properties, texture and flavour, or speeding up the cooking process. Choosing the right vacuum conditioner depends on batch size, conditioning temperature, vacuum/pressure requirements, steam conditioning and condensate recovery requirements. An easy-to-clean design speeds conversion between products while maintaining optimal levels of sanitation. Let us help you choose the right vacuum cooker for your application.
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The main technical specifications of the vacuum batch cooker
Weight of each batch:
The application of vacuum in the food industry.
Vacuum enables processes that cannot be done under atmospheric conditions. In addition, the processing of heat and oxygen-sensitive materials offer great advantages. There are many applications in the food industry that depend on the vacuum. The vacuum required in the food industry is in the absolute vacuum range of 1-600 bar (vacuum pressure measured relative to absolute perfect zero vacuum) and is applied for transportation, processing, filling and packaging of food products, cleaning operations and creating proper hygienic conditions.
1、The vacuum of milk is steamed and cooled.
The preheated milk at 75°C enters the stirred heater feed tank and is exposed to 4-5 bar of cooking steam (free of chemical contaminants, saturated to avoid excessive product dilution), reaching 140-145°C in just 3-5 s. After the UHT treatment, the product flows to the high-temperature holding tube, where it is held for a few seconds. Then, the product is transferred from the high-temperature holding tube to the vacuum chamber by differential pressure. In this aseptic environment, the added water is removed by flash cooling (Figure 2, page 70), the pressure is suddenly reduced, and the product temperature is between 75°C and 80°C. Together with the added water, flash cooling also removes heat-induced volatile components (hydrogen sulfide and low molecular weight sulfur-containing compounds), which are ripe flavours in milk.
2、Milk concentration by vacuum evaporation.
The concentration of liquid foods (milk, sugar juice, etc.) by vacuum evaporation in batch vacuum pans or falling film evaporators is a common method. Evaporation under vacuum lowers the boiling point and reduces thermal damage to the food. The batch vacuum pot evaporator is the simplest evaporator, consisting of a steam-jacketed vessel with an agitator and an exhaust pipe (head of the vacuum pot) which directs water vapour to a condenser connected to the vacuum source. The heat transfer characteristics of the batch vacuum pot are quite poor and require a long product residence time. In the falling film evaporator, the food liquid moves down the 8-12m long tube with a diameter of 30-50mm in a thin liquid film under the action of gravity. With a short residence time of 20-30 seconds, falling film evaporators can concentrate heat-sensitive products in continuous operation with virtually no cooked taste.
3、Process water and liquid food degassing.
Carbonated beverages are usually made from a beverage mixer/carbonator, which combines water degassing, beverage mixing and carbonation in a delicate spray through special nozzles. At an absolute vacuum of 50 bar, the water used to make the beverage is degassed, and most of the air and dissolved oxygen is released and sucked out. The lower the oxygen content in the beverage, the better the quality and the more effective the subsequent carbonation process.
4、Bottles for beer and soft drinks.
In the bottling process of beer, soft drinks, mineral water and sparkling water, a vacuum is used in different steps by filling the carousel. In a rotary filling machine, the bottle is rotated 180 degrees, and a nozzle enters the neck of the bottle and sprays water or air into the bottle. When cleaning the bottles with dry compressed sterile air, the vacuum is used to remove dirt particles more effectively. As a second step in the washing machine, bottles can be sprayed with inert gases such as carbon dioxide and nitrogen (in the case of mineral water) to reduce the amount of oxygen in the bottle.
5、Vacuum packaging of plastic bag film food.
Regarding the vacuum packaging operation, the absolute vacuum level should not be too high (up to 100 bar). Too high vacuum level increases the risk of foodstuffs being sucked into the vacuum system. A vacuum tank between the vacuum pump and the vacuum packaging machine helps to minimize the variation of the vacuum level and to maintain a certain vacuum level. This is because speed is important in vacuum packaging operations.
Fractional distillation is used to separate components near the boiling point. For example, fractional vacuum distillation is used to separate fatty acids or their esters.
7、Wet and dry vacuum cleaning.
For dry and wet vacuum cleaning, the required vacuum capacity is between 600 and 900 bar in absolute terms, depending on the cleaning frequency, the maximum number of expected simultaneous uses, the pressure drop of the separator and the filter, etc.
The vacuum level required to filter the product depends on the thickness and pore size of the cake. The thicker the cake, the higher the pressure drop and a vacuum of 300 mbar are absolutely required.
9、Freeze-drying of herbs, spices, coffee, fruits and vegetables.
To prolong the shelf life of food and to maintain the essential nutrients, vacuum freeze-drying (frozen water sublimation) is used. The starting vacuum should be around 20-50 bar to avoid the sudden formation of a thick layer of ice, which makes further sublimation almost impossible.
For vacuum drying, an initial absolute vacuum of 20-50 bar is required, further ending with a final absolute vacuum of about 1-4 bar. As the filtering process proceeds, the water must be absorbed more and more deeply from the pores of the cake, and the pressure drop of the cake increases.
11、Deodorization of vegetable oils.
In the processing of edible oils and fats, a deodorization step is necessary to remove undesirable compounds such as free fatty acids and volatiles that affect the flavour, odour, stability and colour of the final product. In the deodorization process, the oil is degassed under vacuum to prevent oxidation and protect the product quality.
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