Dried Fruit Production Process Introduction Vacuum Penetration Principle of Dried Fruit Preservation Line Vacuum penetration is also known as vacuum stain or vacuum impregnation, is the use of vacuum on the processed products for liquid material penetration of a technology or technology. Vacuum...
Dried Fruit Production Process Introduction
Vacuum Penetration Principle of Dried Fruit Preservation Line
Vacuum penetration is also known as vacuum stain or vacuum impregnation, is the use of vacuum on the processed products for liquid material penetration of a technology or technology. Vacuum pump on the entire system vacuum, when the provisions of the vacuum, the lower chamber, the upper chamber (high pressure chamber) filled with a certain pressure of gas or liquid, and to ensure that both sides of the formation of a constant pressure (adjustable) , So that the gas or liquid will be under the action of the pressure gradient, from the high pressure side to the low pressure side of the infiltration.
Vacuum Sugar Sugar System Equipment Scope
Vacuum sugar can be applied to apple, pear, apricot, plum, papaya, sweet potato, melon, lemon, kiwi, pineapple, red dates, dragon fruit, hawthorn, plum, kumquat, mango, blue plum, potato And so on hundreds of fruits and vegetables agricultural products. Finished preserved fruit, candied fruit, Chinese herbal medicine, pickles and other production and processing of sugar, dip salt, immersion, dip wine links.
A full set of production line equipment for users of large-scale mechanized production, the original fruit processing capacity of 5 tons/ day~40 tons/ day range, more suitable for local products of a certain agricultural products users.
Fruit Dried Fruit Production Line System Components
Preserved candied fruit production line main equipment include: washing machine, fruit and vegetable peeling machine, slices to nuclear machine, vacuum sugar system, continuous pre-cooking machine, drying box and other components. Through the above equipment, can achieve a complete preserved fruit preservative mechanized production.
Preserved Production Line Characteristics
1.Compared with the traditional way, a large number of labor costs (mainly in the peeling and other processes of fruit and vegetable pre-processing links, saving 10-30 people);
2.Compared with the traditional way, a substantial increase in production efficiency (mainly in the vacuum infiltration sugar links, than the traditional way of soaking 5-20 times faster);
3.Compared with the traditional way, greatly increasing the health of food processing safety, increased fruit and vegetable yield;
4.Compared with the traditional way, a large number of workers to reduce the workers due to artificial leather to the nuclear accident caused by accidents, reducing the fruit color and nutrient loss;
5.Vacuum sugar are used to transport sanitary pipelines, to prevent external pollution, the unit can be vacuum, heating, pressurization, insulation, can also be a rapid cooling, a multi-purpose machine;
6.A full set of equipment using 304 / 316L food grade stainless steel production, is preserved fruit preservative enterprises to achieve modern production, large-scale.
Strict contract auditing involved all departments to assure the feasibility of each order.
Process design and validation before bulk production.
Strictly control on all raw and auxiliary materials, All raw materials reach the world advanced level.
On-site inspection to all processes, inspection record keep traceable for 3 years.
All inspectors are skilled with international certificates.
Qualified WPS and professional welders guarantee welding quality.
100% inspection of finished sprouts before shipment.
Advanced and complete testing and inspection equipment: NDT, metal Microscope, impact tester, hardness tester.
Regular training for inspection staff.
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