Production Introduction
This Sugar Cooking Pot is ideal for:
1.Fruit jams and preserves (strawberry, raspberry, apricot, mango)
2.Fruit fillings for pastries and baked goods
3.Chutneys and relishes
4.Caramel and toffee (vacuum cooking reduces scorching)
5.Concentrated fruit pastes for candy or snacks
6.Some sauces, especially those with delicate herbs or spices
7.Candied fruits and glazed nuts
Production Parameter
|
Model |
TPP-ZQ100D |
|
Container capacity |
100L |
|
Pot size |
700*500mm(diameter*depth) |
|
Heating method |
Electric |
|
Heating power |
12KW |
|
Vacuum pump power |
2.2kw, 380V,50HZ, 3phases |
|
Pot material |
stainless steel304 |
|
Pot thickness |
inner layer 4mm, outer layer 3mm |
|
Support material |
stainless steel 201 |
|
Packing size |
1400*1000*1600mm,200kg |
Advantage
Sugar Cooking Pot refers to reducing the pressure inside the cooking container. The boiling point of water will significantly decrease - approximately around 60-70°C instead of 100°C. This is a gentle cooking method. Your product will not be damaged by high temperatures. The flavor is retained. The color is bright. Vitamins and volatile compounds will not be destroyed or evaporated.
For strawberry jam, this means you taste the real strawberry flavor instead of the cooked sugar flavor. For sauces and spicy sauces, the natural aroma of the ingredients is retained.
Since there is no air in the cooking chamber, oxidation does not occur. There is no browning, the flavor does not fade, and light-colored fruits such as peaches or pears will not turn black.
The pot material is stainless steel 304, which is the food-grade standard. What's worth noting is the thickness: inner layer is 4mm, outer layer is 3mm. That's substantial.
Cheap machines use 1.5mm or 2mm. This is double that.
Thicker steel means more even heat distribution, less risk of hot spots, and a pot that won't warp or thin out after years of use. The heating is electric, with 12kW of power. That's enough to bring a 100-liter batch up to temperature reasonably quickly, even under vacuum where the boiling point is lower.
How to Clean
The inner pot is 304 stainless with a smooth finish. It's easy to clean – just hot water, detergent, and a soft brush.
Avoid abrasive pads that could scratch the surface. The vacuum pump needs periodic oil changes and maintenance, just like any vacuum pump. The heating elements are electric, so no boiler scale or burner cleaning.
Overall, it's a low-maintenance machine compared to steam-heated kettles.
Cleanup and maintenance
The Sugar Cooking Pot is for small to medium food manufacturers, artisan jam makers, commercial bakeries that produce their own fruit fillings, and specialty sauce producers.
It's also suitable for R&D kitchens in larger food companies who need a production-scale test unit. If you're making 200-500 kg of jam or fruit prep per day, this batch size works well.
Too big for a home kitchen, too small for a massive industrial line – it's right in the sweet spot for small business growth.
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