JTJ-800 Sugar Infiltration Machine Crabapple Sugar Permeation Equipment Low-Temperature Vacuum Sugar Infiltration Machine Advantages:

The emergence of vacuum sugar infiltration pots has resolved many issues in terms of both time and efficiency. Using steam at a certain pressure as the heat source, the vacuum sugar infiltration pot features a large heating area, high thermal efficiency, uniform heating, short boiling time, easy control of heating temperature, convenient cleaning, and high vacuum levels. The products exhibit bright color, strong fruit flavor, no crystallization, no sugar inversion, high sugar penetration, large piece size, and high yield rate, making it an ideal equipment to replace traditional sugar infiltration processes. Additionally, this equipment is suitable for processing various preserved fruit products, offering excellent versatility.

The vacuum sugar infiltration pot utilizes changes in vacuum pressure to rapidly permeate sugar solution into the products. It takes only thirty minutes to achieve sugar infusion, offering advantages such as short time, fast sugar penetration, uniform sugar distribution, hygiene, aesthetic appeal, and convenient operation. The produced products feature bright color, strong fruit flavor, no sugar inversion, no crystallization, large piece size, and high yield rate, making it an ideal equipment in snack food processing.

Differences between Traditional Sugar Infiltration and Vacuum Sugar Infiltration:

Traditional Sugar Infiltration: Primarily relies on the high osmotic pressure of the sugar solution for dehydration, destroying enzymes in the raw materials and causing the separation of microbial tissues, thereby inhibiting activity to achieve long-term preservation. Traditional preserved fruits mostly have a sugar content of 70%-75% or higher. During processing, prolonged repeated boiling reduces the original fruit flavor, leading to the loss of flavor substances and nutrients, which affects product quality.

Vacuum Sugar Infiltration: Using the vacuum sugar infiltration method can significantly shorten the immersion time (e.g., traditional process takes 5-20 days for pickling preserved fruits, while vacuum sugar infiltration only takes 30-180 minutes). It offers high efficiency, saving labor and other production costs. Since the entire sugar infiltration process is conducted in a sealed state, it takes less time, results in minimal nutrient loss, maintains the original color and flavor of fruits and vegetables, and offers high transparency.

JTJ-800 Sugar Infiltration Machine Crabapple Sugar Permeation Equipment Low-Temperature Vacuum Sugar Infiltration Machine Main Technical Parameters:

Name: Vacuum Sugar Infiltration Pot

Model: JTJ-800

Dimensions: 2320*1300*2100mm

Voltage: 380v

Power: 53kw

Material: 304 Stainless Steel

Weight: 1400kg

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