The NEAEN MasterCook plant is intended for vacuum cooking of jams, marmalades, base for jelly candies, and other such applications, whether completely homogenized or with pieces.
The plant consists of two individual vacuum cooking chambers in which the product is alternately cooked, which ensures an uninterrupted supply of the cooked mass to the filler. Components are loaded by means of a vacuum through a hopper set at a convenient height, which makes the operators work much easier and removes any need for additional lifts or tippers.
The special design of the cooking chambers ensures ideal cooking, moisture removal, mixing, and dissolving of all ingredients.
The cooking chambers are equipped with a specially-designed agitator with individual scrapers, which continually and effectively cleans the inner walls of the chambers of any product, does not allow burning, and ensures even heating through the entire volume of product.
The vacuum-cooking product allows removing excess moisture with low energy costs, and it ensures the color, taste and smell of the product are retained to the greatest possible degree. The lower cooking temperature in a vacuum allows you to use heat-sensitive ingredients in cooking, and you can also prepare confectionery where you dont want sugar to caramelize and change the color.
The cooked mass is unloaded by means of a pump.