Under vacuum candying with heated rotating coil

According to the product to be treated the process can be done by having the fruit and vegetables floating in syrup (for smaller products) or contained in baskets (for delicate or bigger products). This system replaces the original process done in the open air however simpler, quicker and at lower temperatures. Once the fruit and syrup are loaded the chamber is placed under vacuum and fed with steam.

In this way the syrup is maintained at a high concentration while the fruits release water and absorbs the sugar accelerating the osmosis process at an average temperature of 55 ┬░ C. The application of this machine is ideal for treating large quantity of product, for small productions it is probably best to use a boule system which uses the same principles.

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