Loynds Semi Automatic Candy Vacuum Cooker 

Thank you for your comment and your interest in our vacuum cooker. You're absolutely right, this technology might be quite specific to those in the candy production industry, so let me draw a comparison with something more familiar: cooking on a traditional gas stove and pan. Consistency and Quality: When cooking sugar on a traditional stove, it can be challenging to achieve a consistent temperature throughout the pot. The heat source from the stove is usually hotter at the bottom and cooler at the top. This uneven heating can lead to inconsistencies in your product, resulting in sugar that might crystalize or not achieve the desired texture. Our vacuum cooker, however, allows for even, controlled cooking. This is because it uses a steam chest for cooking and a piston pump to continuously push the sugar solution through the system. This results in a consistently smooth, crystal-clear sugar syrup every time. Efficiency and Capacity: A gas stove and pan might be able to handle a few kilograms of sugar at a time. Our vacuum cooker, on the other hand, has a capacity of 500kg per hour. This kind of throughput makes it ideal for large-scale candy production. Control: With a traditional stove, you're manually controlling the heat and cooking duration. With our cooker, all the settings such as production quantity, vacuum, cooking temperature, cooking duration, and sugar batch weight can be conveniently adjusted, ensuring precision in your cooking process. Integration: While a stove and pan are standalone equipment, our vacuum cooker is designed to work seamlessly with a complete sugar dissolving system, optimizing the entire candy production process. Safety: Cooking sugar at high temperatures on a stove presents certain safety risks. Our machine's design reduces these risks by keeping the high temperatures contained within the system. Overall, while both a gas stove and our vacuum cooker have their places in candy making, our machine provides a level of precision, efficiency, and safety that's hard to achieve with a traditional cooking method. We hope this comparison helps make things clearer! If you have any more questions, feel free to ask.

A steam of water is fed into the vacuum pump, this creates a liquid ring seal in the pump, that creates the suck (vacuum). No water no vacuum. This water after creating the seal leaves the pump and is replaced by a steady flow of water. The water discharged can go to drain or be recycled. I trust this helps and hope I got your question right. JL.

Hello John, It is a great piece of machinery! Lewis

please email sales@loynds.co.uk