Vacuum Sugar Boiling Equipment For Candy Production Line

Main components: syrup pump, heater, syrup inlet, secondary steam discharge system, needle valve, vacuum steam chamber, unloading control system, rotary pot, vacuum system.
Working principle:
The purpose of sugar boiling is to remove most of the water in the sugar solution after dissolving sugar, so that the sugar paste can finally reach a very high concentration and retain less water. To turn the sugar solution into a viscous sugar paste, this concentration increase must be completed through a boiling evaporation process with an increased temperature gradient. This process is achieved through continuous boiling and processing, so it is called sugar boiling. The water in the sugar solution needs to be separated from the liquid surface and enter the space for removal. The faster the separation speed, the faster the boiling speed. Under vacuum conditions, the sugar solution can boil and evaporate at a lower temperature, with a fast evaporation speed 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; in the evaporation stage, the remaining water in the sugar solution is removed.
Sugar boiling equipment is actually a set of evaporation and concentration equipment. The heater is used to heat the sugar solution to boiling state with appropriate heat source and sufficient heat transfer area. The evaporator can quickly remove water from the sugar solution in boiling state, and the delivery pump can stably deliver the sugar solution through the whole process to achieve continuous and balanced production.