Candied fruit
processing equipment
& lines
There are two types of processes for candying fruit:
"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.
Vacuum process The vacuum process takes place over 24 hours and can occur:
Again, automation keeps the syrup at the desired brix, replenishing it from the physiological drop due to evaporation.
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