The high-performance vacuum-cylinder cooking machine BKK 500/750 is used for continuous cooking of milk hard and soft sugar masses. The installation is also used to produce caramelised and light milk sweets.
A rotary piston pump continuously feeds the solution from a supply hopper into the vacuum-cylinder cooking machine. The thin batch layer between the rotor and heating pipe is quickly heated up. The cooking temperature can be kept very low due to the effect of the vacuum in the cooking section, which results in an extremely gentle cooking process (no caramelisation of light milk products).
The mass is moved from the cooker into the first vacuum chamber. The vapours are separated from the mass here and condensed in the mixing-condenser. The condensate is lead away by a water pump. The mass moves through a flow valve into the second vacuum room where re-vacuumisation is carried out. A heated rotary piston pump transfers the highly-vacuumed mass to the next processing machine.
The vacuum-cylinder cooking machine BKK 500/750 is primarily used in the confectionery industry for continuously thickening of milk containing hard sugar and soft sugar masses. Heating in the cooker is carried out under vacuum and at a low cooking temperature to keep the level of mass caramelisation as low as possible. The low cooking temperature means the batch is treated extremely carefully so that products which tend to burn can also be thickened easily. Of course, normal hard and soft sugar masses can also be processed with and without sugar.
• Vacuum cooking by means of thin film evaporator principle