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Preserved fruits and fried foods are traditional specialties of our country. However, at present, the processing techniques and equipment are extremely backward. Most of the work is done manually, which is inefficient, has a long processing cycle, high labor intensity for workers, and the products are not hygienic. Especially, the quality of preserved fruits is poor, lacking the original fruit's aroma and having low transparency and other defects. Based on the experience of numerous customers and advanced foreign technologies, the company has meticulously developed a highly efficient and energy-saving pickling (flavoring) equipment, which is a key device in the production of preserved fruits, fried foods and pickled vegetables. It represents another significant advancement in industries such as processing preserved fruits, fried foods, pickles, and flavored foods.
This machine is used to process preserved fruits, fried foods and pickles, featuring high efficiency, good quality and compliance with hygiene standards. It adopts vacuum low-temperature pickling (flavoring) technology, which shortens the processing cycle. The original fruits have uniform color, aroma, taste, high transparency and flavoring effect. It has stable performance, long service life, low noise and is easy to operate and maintain. It can significantly reduce production costs. Improve the economic benefits of enterprises.
This equipment is suitable for soaking and flavoring fruits, vegetables and other materials in water with sugar, salt, traditional Chinese medicine, etc., as well as processing products such as preserved fruits, fried foods, pickled vegetables and flavorful foods.
This unit is composed of an impregnation and flavoring tank, a stirring device, a material basket, an impregnation liquid circulation outlet pump, an oil-water separator, a vacuum pump, a water circulation box, a frame and a control system, etc.
Model | ZSG-100 | ZSG-200 | ZSG-300 | ZSG-500 | ZSG-1000 | ZSG-2000 |
Tank volume L | 120 | 220 | 330 | 500/600 | 1100 | 2200 |
Volume of material basket L | 30L | 60L | 100L | 150L/200L | 350 | 700 |
Stirring power KW | 0.25 | 0.37 | 0.55 | 0.75 | 1.1 | 1.5 |
Rotation speed | 0.5-4r/min（Variable frequency speed regulation） | |||||
Vacuum level MPa | -0.085～-0.097MPa | |||||
pressure inside tank MPa | Design≤0.4MPa | |||||
Jacket pressure MPa | Design pressure≤0.3MPa，Using pressure≤0.1MPa | |||||
Immersion temp. ℃ | 40℃-55℃（Self-control） | |||||
Impregnating liquid circulation outlet pump | Q：1m3/h，H: 20m Power: 0.55KW | Q：3m3/h，H: 20m Power: 0.75KW | Q:5m3/h H: 20m N:1.5KW | Q:10m3/h H: 0m N:2.2KW | Q:20m3/h H: 20m N:3KW | |
Water circulation vacuum pump | Max. gas volume: 0.45 m3/min, N：0.81KW | Max. gas volume: 0.86 m3/min, N：1.45KW | Max. gas volume: 1.33 m3/min, N：2.35KW | Max. gas volume: 1.83 m3/min, N：3.85KW | Max. gas volume: 2.75 m3/min, N：4KW | |
Water circulation L | 50L | 50L | 50L | 80L | 120L | 200L |
Overall dimensions mm | 1200×1000×1600 | 1550×800×1800 | 1650×850×2000 | 1750×1000×2600 | 2000×1350×2800 | 2500×1650×3000 |
1. Adopting the principle of vacuum negative pressure, the boiling temperature for pickling and flavoring is set at a low temperature, and the temperature setting is automatically controlled. Compared with the traditional high-temperature pickling, it effectively ensures the color, aroma, taste and high transparency of the raw materials, and reduces the loss of nutrients in the raw materials.
2. By adopting a positive pressure circulation system for impregnating agents, compared with the traditional static impregnation, the impregnation and flavoring time are shortened, ensuring uniform and consistent impregnation concentration and flavoring of raw materials.
3. The wall-scraping stirring device enables the materials in the material basket to seep in during a dynamic process. It uses specially made silicone plates to effectively prevent damage to the materials during the seeping process. Due to the dynamic stirring, the seeping and flavoring time is further shortened, ensuring uniform and consistent impregnation concentration and flavoring of the raw materials.
4. The materials are lifted by the elevator into the material basket through the manhole of the seepage tank. After seepage, the quick-installation door at the outlet is opened, and the materials are discharged from the bottom of the specially designed material basket by the wall-scraping agitator, avoiding the drawbacks of basket loading and unloading and improving work efficiency.
5. Except for the vacuum pump and the reducer, all others are made of SUS304 stainless steel, in compliance with the "HAACCP" food hygiene standards.
6. According to the user's requirements, an impregnation solvent treatment recovery filtration device and an aroma recovery system device can also be provided.
Open the infiltration tank and feed the material. The elevator will send the material to the material basket. The loading is generally 2/3 of the volume of the loading basket (based on the observation hole). Lock the manhole of the infiltration tank. Start the vacuum pump to evacuate the air inside the impregnation tank. When the vacuum degree is greater than 650mmHg (gauge pressure -0.085MPa), open the impregnation liquid inlet valve. Close the impregnation liquid valve when the impregnation liquid reaches the center line of the sight glass. Open the steam valve. When the steam pressure is controlled at ≤0.1MPa (gauge pressure) and the temperature is 40℃-55℃ (gauge display), start the dynamic stirring device, open the impregnating liquid circulation outlet pump and the inlet and outlet valves of the pump circulation liquid. At this time, the impregnating liquid circulates under positive pressure in the impregnation tank, accelerating the impregnation time of the material in the tank. When the material is impregnated to a certain sugar content as required by the process, Turn off the vacuum pump, open the outlet valve of the impregnating liquid circulation outlet pump, and close the outlet circulation valve at the same time. After the impregnating liquid is completely drained, turn off the impregnating liquid circulation outlet pump. Open the quick-installation discharge port. The soaked material is discharged from the discharge port under the rotation of the wall-scraping agitator.
The concentration of the seepage solution is determined based on the seepage concentration of the user's materials. The seepage time is related to the seepage concentration of the materials. The seepage time is calculated after the concentration of the first batch of materials is measured, providing a basis for the seepage time for subsequent production.
Elite Food Machinery focuses on providing high-quality pharmaceutical processing equipment for fruits and vegetables, and excellent service with years’ expertise. Elite Food Machinery provides you with wholesale, customization, OEM & ODM service...
If you have any questions about vacuum impregnation tank, vacuum impregnating tank, please don't hesitate to contact us at any time. We will provide detailed information and technical support about the features, specifications, solutions and customization options of pharmaceutical processing equipment for fruits and vegetables... Welcome you to visit our factory!
