Electric thermal oil jacketed cooker STM

The syrup cooker is used in the confectionery, dairy, fruit and vegetable processing as well as other industries. The preparation of syrup is one of the mandatory processes in the production of condensed milk. The process of preparing syrup in a syrup cooker can be fully automated. Using this kettle, you can prepare various types of sugar syrups - saturated, supersaturated or invert. A saturated sugar syrup is a syrup that contains the maximum possible amount of sugar dissolved in water at a specific temperature. Typically this syrup is used to make sweets, drinks and other food products. To produce a saturated solution, sugar is dissolved in hot water until no more sugar can dissolve in a given amount of water at a given temperature. Once the syrup is saturated, it can be used to make various products such as candies, ice cream, cakes, pies, cookies, cakes, juices, drinks. In practice, saturated sugar syrup may have different sugar concentrations depending on production and formulation needs. Typically, full syrup is about 2/3 sugar and 1/3 water, although the concentration may be higher or lower depending on the specific application. The mass of sucrose dissolved in water is measured on the Brix scale. Supersaturated sugar syrup is a syrup that contains more sugar than the maximum possible amount of sugar dissolved in a given amount of water at a given temperature. This means that a supersaturated sugar syrup is in a state where no more sugar can dissolve in a given amount of water under given conditions, and any additional sugar will not dissolve and will precipitate into crystalline form. Supersaturated sugar syrup can be produced, for example, by heating the syrup to a high temperature or by adding large amounts of sugar to the syrup. It can be used in cooking for the preparation of various sweets and confectionery products, such as caramel, candies, syrups, glazes, cookies, gingerbread as well as for glazing fruits and decorating cakes. Invert sugar syrup is a syrup that contains glucose and fructose obtained by hydrolysis (breaking down) of sucrose, the main component of regular sugar. During sucrose hydrolysis, the bond between glucose and fructose disintegrates, which forms sucrose, and results in the formation of glucose and fructose molecules. These molecules then dissolve in water, creating invert sugar syrup. Invert sugar syrup has different properties from regular sugar. It is sweeter, less prone to crystallization and has greater viscosity. This makes it an ideal ingredient for use in a variety of food products, such as creams and mousses, marshmallows and marmalades, nougat and fudge, marshmallows and meringues, breads and pastries, cake ganache, artificial honey, alcoholic and non-alcoholic drinks.

The syrup cooker is intended for the preparation of sugar syrup, invert syrup, dissolution of returnable waste and other products based on sugar, honey, syrups and other sweet ingredients:

Advantages

• Made entirely out of food grade stainless steel
• Allows you to heat the product to high temperatures - up to 150 degrees C
• Anchor frame mixing device
• Overheating safety system
• Lid opening sensor, which stops the agitator when the hatch is opened
• Visual temperature control on the front housing of the unit
• Conical working container without dead zones
• Large release valve from the working tank

Basic version

The cooking kettle comprises a food-grade atmospheric working vessel with a conical bottom, immersed in a heating jacket using thermal oil as a heating medium, inside which heating elements are installed, equipped with a frame anchor mixing device with an electric drive, a safety grill and a safety sensor installed on the hatch cover. Can be retrofitted with an external forced circulation circuit, a pump for hot, thick and viscous products and a flow-through stainless steel filter. Available models include capacities of 200, 300, or 500 liters. The working container is made entirely out of food grade stainless steel, including the external decorative casings.

Operating principle

The cooking boiler facilitates various technological operations such as: heating, dissolving, cooking, boiling, and concentrating solutions under atmospheric pressure. Ingredients can be loaded through the safety grill on the top hatch of the unit. The mixture of sugar, water, and additional components is heated, and as water evaporates, it transforms into a thick, aromatic syrup with an enticing yellow-brown color. Mixing is achieved with the help of a specialized anchor mixing device, ensuring even distribution of dry ingredients in the working fluid and promoting effective heat distribution within the product. Precise temperature and mixing speed settings are essential to produce a homogeneous syrup without lumps.

Options:

• External circulation circuit with mechanical valves and a pump for viscous products.
• Stainless steel flow filter