Vacuum industrial cooker 1960

The VACUUM COOKER was designed for vacuum cooking fruit puree and to be inserted in the jam and preserve production line. Use also for tomato concentrate and preparing ready sauces and dips (letcho, lutenitsa, ikra, caviar, pepperonata). The use of a vacuum conserves the colour of the jam or preserve. The evaporated water is then eliminated in water cooled condensers. The vacuum cookers are available in various sizes depending on the required production. The vacuum cookers can be mounted in parallel. Production range : fresh product input : 300 – 3,000 kg/hour