Continuous cooking unit with vacuum for candy production
Achieve precise caramelization and cooking with enhanced flavor profiles using our continuous cooking unit, equipped with advanced vacuum technology for consistent, high-quality confectionery and chocolate products.
Processes and Caramelizes Under Vacuum
The MNCC-600 Continuous Cooking Unit with Vacuum from Memak Professional Chocolate and Bakery Machines stands out for its three-part construction: cooking, caramelizing, and vacuum units. This configuration ensures seamless integration within high-speed chocolate, bakery, and confectionery production lines, optimizing the creation of caramel sauces, toffees, chocolate coatings, and fruit-filled candies.
This unit operates using a continuous flow process, ideal for maintaining consistency and quality in liquid and slurry products. Capable of handling up to 1000 kg with an air and steam pressure range of 6-8 bar, the MNCC-600 is engineered for efficiency and productivity. Its vacuum processing capability enhances the flavor and texture of end-products, crucial for meeting the high standards of confectionery and chocolate manufacturers.
With advanced automation support, this unit can be easily integrated into existing processing lines. Its robust design includes options for corrosion-resistant materials, ensuring durability and longevity even under rigorous operational conditions. The MNCC-600 complies with industry standards, and its maintenance-friendly design includes easy access for cleaning and parts replacement, backed by Memak’s reliable technical support and customization options to suit specific production needs.
Benefits
- Enhances product quality with precise vacuum caramelization.
- Increases production efficiency with continuous processing capabilities.
- Offers robust durability with corrosion-resistant material options.
- Simplifies integration into existing lines through automated control systems.
- Minimizes maintenance downtime with easy-access design.
- Applications
- Candy,Bakery,Confectionery,Chocolate,Caramel
- End products
- Sugar syrups,Milk chocolate,Caramel sauce,White chocolate,Chocolate coatings,Fruit-filled candies,Dark chocolate,Chocolate chips,Nougat candies,Soft toffee
- Steps before
- Ingredient Mixing,Heating,Preparation of Slurry
- Steps after
- Caramelization,Vacuum Cooking,Storage
- Input ingredients
- raw ingredients,caramel,chocolate,confectionary ingredients
- Output ingredients
- cooked caramel,processed chocolate,cooked confectionary products
- Market info
- Memak is known for manufacturing high-quality, engineered-to-order equipment primarily for the food processing industry, with a reputation for innovation, precision engineering, and reliable customer support.
- Capacity
- 1000 kg
- Air Pressure
- 6–8 bar
- Steam Pressure
- 6–8 bar
- Total Power
- 12 kW
- Batch vs. continuous operation
- Continuous
- Automation level
- PLC-controlled
- CIP/SIP
- CIP 121°C / SIP 135°C
- Cleaning method
- CIP
- Integration of cooking,caramelizing and vacuum processes
- Integrated
- Air pressure required
- 6-8 bar
- Steam pressure required
- 6-8 bar
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine configuration
- Cooking unit,caramelizer unit,vacuum unit