vacuumSugar dipping potAlso known as vacuum sugar pot, it is suitable for rapid pickling of various candied fruits, fruits, Pickled vegetables. For example, jujube, honey jujube, hawthorn, blueberry, strawberry, apple, pear, peach, etc. are quickly soaked in sugar;

Pickled vegetables and snack food seasonings can be quickly pickled and flavored. According to the output, vacuum cans can be equipped with specifications. The tank body can be equipped with heating interlayer, and temperature control system can be installed; Equipped with pneumatic cover opening device for diameters above 900mm. Traditional sugar soaking often uses multiple boiling and natural soaking methods, which take 48-72 hours to complete. At the same time, in order to make the sugar content of the dried fruit uniform, it is necessary to constantly stir the fruit. This not only makes the processing cycle of the dried fruit long, labor-intensive, and has poor hygiene conditions, but also has a high waste rate.

The product obtained by using a vacuum sugar pot has a fresh color, strong fruit flavor, no crystallization, no sugar pouring, high sugar infiltration, large block shape, and high yield, making it an ideal equipment to replace traditional sugar soaking processes. At the same time, this device can be applied to the processing of various dried fruit products, with strong versatility.

The production of dried fruits has strong seasonality, and manufacturers want to purchase more fresh fruits and produce more during this period when prices are low. However, traditional processing techniques take too long to produce a batch in just a few tens of hours, and even good varieties cannot be produced much in a year. If you buy more fresh fruits, if you can't finish them in a while, they will rot. Even if you have money, you dare not harvest too much, resulting in some places where fruits cannot be sold and rot on trees.

The sugar soaking process of dried fruits in the production process takes a relatively long time. The sugar soaking is often done by boiling multiple times and then naturally soaking multiple times. It takes 48-72 hours to complete the sugar soaking process. At the same time, in order to make the sugar content of the dried fruits uniform, it is necessary to constantly stir the fruits. This not only makes the processing cycle of the dried fruits long, labor-intensive, and has poor hygiene conditions, but also has a high waste rate.

The use of Shengwei mechanical vacuum sugar infusion tank effectively solves the problems of long soaking time and unhygienic production. The sugar infusion equipment for dried fruits adopts advanced vacuum infusion principle. Under vacuum conditions, the air and some water in the micropores inside the flesh and between plant cells are first sucked out, and then the high concentration sugar solution infiltrates into the gaps between plant cells under the action of vacuum difference and gravity, effectively improving the infusion efficiency and greatly shortening the processing time of dried fruits