The batch vacuum cooker is designed for cooking caramel, toffee mass, condensed milk, fudge, gum base, as well as fillings, jellies and marmalades, and mixes of soft varieties of sweets. Using a vacuum during the cooking process allows it to reduce the processing time and temperature, which is necessary for adding heat-sensitive ingredients. It is Ideal for cooking light toffee and caramel masses without the browning effect often associated with cooking these types of sweets.

The capability of atmospheric and vacuum cooking makes it the ideal solution for a variety of technological tasks.

ONGOING PROCESSES

• mixing
• dissolving
• pre-cooking
• cooking
• caramelising
• vacuuming
• tempering