The low-temperature rotor vacuum cooker is suitable for cooking a variety of candy products such as hard candy, milk candy and toffee. The cooked syrup has high transparency, few bubbles, uniform color, and high product quality.
Heating method: The low-temperature rotor vacuum cooker adopts a steam heating device to heat the syrup through steam. This method can evenly and slowly increase the temperature of the syrup, avoid the damage of high temperature to the syrup components, and thus maintain the nutritional components and flavor of the syrup.
Stirring method: The low-temperature rotor vacuum cooker is equipped with a special seamless scraper system and a vertical DC design. These designs can ensure that the syrup is constantly stirred and mixed during the cooking process, avoid local overheating or sticking to the pot, and ensure the uniform cooking of the syrup.
Vacuum system: The low-temperature rotor vacuum cooker has a built-in vacuum system, which reduces the pressure of the cooking environment and the boiling point of the syrup, so as to complete the cooking at a lower temperature, which not only saves energy, but also effectively prevents the caramelization of the syrup.
Temperature control system: The low-temperature rotor vacuum cooker is equipped with an automatic temperature control system, which can accurately control the temperature during the cooking process, ensure that the syrup is cooked within the optimal temperature range, and avoid the influence of temperature fluctuations on the quality of the syrup.
Model YLL-500
Capacity 500-700kg/h
Power 30kw
Steam pressure 0.6-0.8Mpa
Steam consumption 500kg/h
Water consumption cooling water tower required
Machine size 2000*2000*3100mm
Weight 2200kg
Audited Supplier 
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