AUTOMATIC CONTINUOUS VACUUM COOKER
Continuous Discharge into two rotary pans
LC-30 continuous cookers are specially designed for hark boiled sweets. The cookers produce the batches of transparent sugar mass with any required proportion of glucose, with addition as required by recipe, of milk, malt, honey etc., with lowest possible residual moisture for high boiled confectionery.
Sugar-glucose mix pre-cooked to approx. 110℃ in LC-25 Syrup Stirring Dissolver is fed by adjustable piston pump through cooking coil in steam chamber. Final cooking to 125-145℃ as required by recipe, easily adjustable.
From the atmospheric chamber the syrup is then sucked into the vacuum chamber through bottom outlet, automatically controlled by needle valve. By the effect of vacuum, the syrup is sprayed into the vacuum chamber, offering an optimum surface for dehydration and cooling even with a high proportion of glucose. A lamp signal indicates when the batch is ready for emptying; the needle valve closes automatically and the vacuum tap opens to break the vacuum (both pneumatically controlled); the receiving pan is automatically released to revolve. The pan with the cooked batch is loosened from the sealing by its weight and turns automatically by 180℃ whereby the empty pan turns under the vacuum tap closes automatically and the needle valve opens. The ready batch is emptied from the free pan and is then slivered to LC-36 Mixer for further processing, adding flavors, acid etc.
Above-mentioned the batch to be discharged by two rotary pans to deliver sugar mass continuous, There is available with a pump (where this has a pressure relief valve) continuous discharge into filler for molding depositing hard candy
Continuous Discharge pump into depositing system