Our semi-automatic vacuum cookers are designed to meet the rigorous demands of high-quality candy production. Ideal for boiling sugar and isomalt syrups, these cookers can handle up to 500kg per hour. Customise settings for production quantity, vacuum, cooking temperature, and more, to achieve silky-smooth and crystal-clear confectionary.

Why Choose Our Vacuum Cooker?

• High-Quality Syrups: Achieve consistently smooth and crystal-clear boiled syrups.
• Capacity: Up to 500kg per hour, suitable for large-scale operations.
• Customisable Settings: Easily adjust production quantity, vacuum, cooking temperature, and more.

Compatibility

This vacuum cooker is fully compatible with the Loynds Sugar Dissolving System but can also integrate seamlessly with other systems.

How It Works

The cookers’ primary function is to continuously cook sugar or glucose solution under controlled conditions at atmospheric pressure. This process goes through a few steps: initial cooking of the sugar solution, final cooking, boiling vapour extraction, and transferring the cooked sugar under vacuum to a swivelling pan.

The cooker, along with driving components, the piston pump, the stand with the discharge pans, and other auxiliary equipment, are all securely mounted on a robust base. You can seamlessly adjust the sugar pump’s delivery rate with the help of a variable speed pump. An electric motor drives the sugar pump.

Step 1: Initial Cooking
The initially cooked sugar solution is pushed by an adjustable piston pump from a holding tank into the cooking coil of the steam chest. Here, it’s cooked down and concentrated.

Step 2: Vapour Extraction
The thickened sugar syrup then moves into a vapour extraction chamber, where almost all boiling vapours are removed, making sure the resulting sugar is super-dry and smooth.

Step3: Vacuum Treatment and Discharge
After the vapours have been expelled, the sugar then goes through an adjustable needle valve into a swivelling pan for vacuum treatment. There’s always enough cooked sugar in the intermediary chamber to maintain the vacuum seal.

You can adjust the batch size continuously. The swivelling of the discharge pan is by gravity. Once filled, the discharge pan can be detached from the vacuum chamber at timed intervals.

The process is then repeated with no need for an operator to manually change over the pans. It’s a system designed for efficiency and user convenience.

Specifications:

• Capacity: Up to 500kg/hr
• Heating Area: 2.45M2
• Steam Pressure: 0.5~0.7MPa
• Steam Consumption: Approximately 120kg/h
• Pre-cooking Syrup Temperature: 110~115oC
• Post-cooking Syrup Temperature: 135~145 C
• Power: Dosing pump 0.75kW; Vacuum pump 5.5kW
• Dimensions: 2150 x 1100 x 2200mm (H)
• Weight: 800kg
• Material: Cast Steel with painted & stainless-steel panels, contact parts food grade materials
• Products: Hard & Soft Candy

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