Vacuum tank

premixfor food productsfor fruit

Vacuum tanks are designed for the preparation of various products under vacuum conditions. They can operate as part of production lines or as standalone equipment. Vacuum tanks are suitable for the preparation of: • Syrups • Jams, toppings, fruit infusions • Jellies, marmalades • Fat-based and fruit fillings • Caramels, fondant masses, nougat • Sauces, ketchups, marinades • Fruit and vegetable purees and other similar products. Vacuum tanks can be used for the preparation of products with fruit or berry pieces. Model range: Models with working volumes ranging from 150 to 3000 liters. Heat transfer medium: Water, thermal oil, steam. Equipment parameters and configuration are selected based on the technological requirements for product processing. TECHNICAL PARAMETRS: • Volumes ranging from 50 liters to 3000 liters. • Preparation method: Vacuum cooking, open boiling. • Capability to load bulk components with a vacuum pump. • Convenient control system. • Heating jacket • Heat transfer medium: water, oil, steam. • Mixer: Type selected based on the product. • Temperature control: Of the heat transfer medium and the product. • Hygienic design. • Thermal insulation. BENEFITS • full cycle • possibility of dosing raw materials; • different cooking methods (open-top, under vacuum or under overpressure); • cycle and cooking method adjustment depending on the type of product; • possibility of adding fruits and berries;in-line cooling; • dosed discharge into containers.