Vacuum concentrator

for the food industry

Under vacuum candying with heated rotating coil system ideally replaces the original open air system. The rotating coil system offers a much simpler, quicker process at lower temperatures. It is carried out based on the product to be treated and done by having the fruit and vegetables floating in syrup (for smaller products) or contained in baskets (for delicate or bigger products). The chamber once loaded with fruit and syrup is then placed under vacuum and fed with steam. The process maintains the syrup at high concentration while the fruits release water and absorbs the sugar thus accelerating the osmosis process at 55 ° C of average temperature. The machine is ideally applied in treating large quantity of product. Boule system is best choice for small productions which uses the same principles.