Vacuum cooker Ladia / Vacuum boiler Ladia
  • Vacuum cooker Ladia / Vacuum boiler Ladia Schema
  • Vacuum cooker Ladia / Vacuum boiler Ladia
  • Marmelade
Vacuum cooker Ladia

Vacuum boiler Ladia is designed for cooking caramel, caramel mass, condensed milk, fondant as well as filling, jelly, marmalade and soft sweets. Price is for 100l, we also offer other volumes, for more information, send us an email at sales@foodtechprocess.com 

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  • Delivery Policy - ex works, delivery time depends on the individual equipment Delivery Policy - ex works, delivery time depends on the individual equipment
  • Refund policy - as stated in the TERMS AND CONDITIONS Refund policy - as stated in the TERMS AND CONDITIONS
  • We now offer LEASING services to our customers We now offer LEASING services to our customers

Vacuum cooker Ladia

Vacuum cooker Ladia is designed for cooking caramel, caramel, condensed milk, fondant as well as fillings, jellies, marmalades and soft sweets. Vacuum boiler is manufactured for low or high temperature cooking in a wide range of goods - confectionery, jams, caramel, sauces, including high and low viscosity products. Caramel

Vacuum cooker can concentrate various extracts and similar ingredients in the food, pharmaceutical and chemical industries.

PROCESSES:

  • mixing
  • dissolution
  • pre-cooking
  • cooking
  • deaeration
  • caramelization
  • tempering

Optionally it is possible to equip vacuum cooker with an ingredient dosing system (the basic equipment does not include this option).

ADVANTAGES of vacuum boiler:

High quality finished product. Due to the special design of the cooking container, the process of removing moisture and caramelisation takes place very efficiently, thereby reducing the time of cooking the confectionery material and thereby improving the quality of the finished product.

The use of vacuum allows cooking and evaporation of water at lower temperatures, thereby eliminating the burning of the product. The finished product has a naturally rich flavor with maximum preservation of aromatics. In vacuum cooking, thermosensitive substances can be added without losing their valuable and desirable properties, as is the case with atmospheric pressure cooking.

Economical. Effective heat transfer providing fast heating that significantly reduces the energy consumption for cooking in a single dose. Ease of use. The ingredients are inserted through the top lid. The finished product (dense mass) is conveniently unloaded through a highly hygienic bottom drain valve.

Hygiene. Vacuum cooker construction is suitable for cleaning and maintenance. It is highly hygienic, without dead zones. CIP Cleaning. The automatic control system controls all processes according to prescribed recipes

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