Candied fruit
processing equipment
& lines
processing equipment
& lines
There are two types of processes for candying fruit:
- "open-air” (atmospheric) process;
- vacuum process, which in turn is divided into a process for loose products and a process for products in baskets.
"Open-air" process
This is a type of process still in use today; some producers consider it the best technology for processing candied fruit.
This process takes place in atmospheric tanks, in which metal baskets containing the fruit to be candied are immersed.
As the osmosis process progresses, a concentrator manages the concentration of the syrup, as programmed by automation. The process has a variable duration, rangingfrom 2 to 7 days.
This process takes place in atmospheric tanks, in which metal baskets containing the fruit to be candied are immersed.
As the osmosis process progresses, a concentrator manages the concentration of the syrup, as programmed by automation. The process has a variable duration, rangingfrom 2 to 7 days.
Vacuum process
The vacuum process takes place over 24 hours and can occur:
- In coils, into which syrup and bulk product is fed;
- In autoclaves, with baskets for delicate products.
Again, automation keeps the syrup at the desired brix, replenishing it from the physiological drop due to evaporation.
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