Batch cooker for pectin jelly and caramel production
When producing high-quality pectin jelly or caramel, it is essential to precisely control the cooking process. Achieving uniform consistency, preventing ingredient burning, and ensuring rapid cooling for further processing are common challenges in industrial confectionery production.
Automate cooking with precise temperature control
The Batch Cooker by Tanis Food Tec is designed to meet the unique needs of pectin jelly and caramel production. This steam-heated system utilizes mechanical agitation to ensure uniform cooking of ingredients. When the target temperature is achieved, a vacuum is applied to rapidly reduce the temperature to approximately 80°C, facilitating further processing. The fully automated setup provides precise temperature control, ensuring consistent and reproducible results. The closed system design prevents contamination and ensures that no vapors are released into the production area, maintaining a clean working environment. Tanis Food Tec’s extensive expertise in cooking technology ensures reliable performance and optimal results, tailored for the confectionery industry.
Benefits
- Full temperature control for consistent cooking results
- Prevents burning of sensitive ingredients like milk protein and pectin
- Closed system prevents contamination and vapor release
- Rapid cooling from 125°C to 80°C for efficient processing
- Expert support and development from Tanis Food Tec