Sugar Immersion Machine For Preserved Fruit Processing

This Vacuum Sugar Soaking Machine for Fresh Kiwi Fruit offers versatile applications across food processing scenarios. Firstly, it is designed for exclusive sugar infusion processing for fresh kiwi fruit: made of 304 stainless steel to prevent kiwi pulp oxidation, it supports steam, gas, or electric heating for flexible temperature adjustment, and uses a vacuum environment to ensure even sugar penetration into kiwi flesh—preserving the fruit’s original aroma and texture while shortening processing cycles for batch production in snack food factories. Secondly, it enables extended processing of multi-category preserved fruits: beyond kiwi, it works as a commercial melting pot for candied fruits like red dates, hawthorns, and mangoes. Its multifunctional jacketed kettle allows precise control of sugar syrup concentration, avoiding excessive volatile of hawthorn acid or pulp softening of mangoes to meet factories’ needs for switching between various preserved fruit production lines. Thirdly, it provides auxiliary application in jam and nut processing: it can boil kiwi jam by mixing pulp and syrup evenly in the heating stirring pot, with the vacuum removing excess bubbles to improve jam smoothness; it also assists in sugar-coating nuts (e.g., walnuts, almonds) by evenly adhering melted syrup to nut surfaces for a crispy coating, fitting the diversified production of snack factories. Finally, it ensures adaptation to industrial food cooking: as an industrial jacketed kettle, it integrates into frozen food or cooking oil factory production lines—for example, pre-sugaring fruits to enhance flavor after freezing, or assisting in boiling sugar-containing sauces (e.g., sugar-seasoned oil).