Introduction to the principle of vacuum sugar boiling equipment in candy production line

candy machineCompany Editor IntroductionMain components: syrup pump, heater, syrup inlet, secondary steam exhaust system, needle valve, vacuum steam chamber, discharge control system, rotary pot, vacuum system.

working principle:

candy machineThe purpose of boiling sugar is to remove most of the water in the sugar solution after dissolution, so that the sugar paste can reach a high concentration and retain less water. To turn the sugar solution into a viscous sugar paste, the increase in concentration must be achieved through a boiling evaporation process with a temperature gradient. This process is achieved through continuous boiling and processing, hence it is called sugar boiling. The water in the sugar solution needs to detach from the liquid surface and enter the space for elimination. The faster the detachment speed, the faster the boiling speed. Under vacuum conditions, sugar solution can boil and evaporate at lower temperatures, with fast evaporation rate and good product quality. Operating procedures: The vacuum sugar boiling process is generally divided into three stages: preheating, evaporation, and vacuum concentration. The preheating stage is to increase the temperature and concentration of the sugar solution and shorten the vacuum sugar boiling cycle; During the evaporation stage, remove any remaining water from the sugar solution.

candy machineCompany Editor IntroductionThe sugar boiling equipment is actually a set of evaporation and concentration equipment. The function of a heater is to provide an appropriate heat source and sufficient heat transfer area to heat the sugar solution to boiling. The evaporator can quickly remove moisture from the sugar solution in a boiling state, and the conveying pump can stably transport the sugar solution through the entire process to achieve continuous and balanced production.