El. 3 shell oil stove STM 200L

Description

Kettle for the production of syrups, caramel, sugar paste and for the processing and production of various thick and viscous products.

It is often used to dissolve sugar and produce various saturated and supersaturated solutions.

Built-in thermal oil heating up to 150 degrees Celsius

Stirrer with anchor frame for rapid dissolution

Conical construction of the bottom of the work vessel without dead zones

3 shell design

The syrup cooker is used in the confectionery, dairy, fruit and vegetable industries as well as in other industries.

Preparation of syrup is one of the mandatory processes in the production of condensed milk. The syrup preparation process in the syrup cooker can be fully automated. This cooker can be used to prepare different types of sugar syrups – saturated, supersaturated or invert.

A saturated sugar syrup is a syrup that contains the maximum possible amount of sugar dissolved in water at a certain temperature. Usually, this syrup is used to make sweets, drinks and other food products. To make a saturated solution, sugar is dissolved in hot water until no more sugar can be dissolved in a given amount of water at a given temperature.

Once saturated, the syrup can be used to make a variety of products such as candy, ice cream, cakes, pies, cookies, pies, juices, beverages.

In practice, saturated sugar syrup can have different sugar concentrations depending on production needs and composition.

Typically, full syrup is about 2/3 sugar and 1/3 water, although the concentration can be higher or lower depending on the specific use. The mass of sucrose dissolved in water is measured on the Brix scale.

Supersaturated sugar syrup is syrup that contains more sugar than the maximum possible amount of sugar dissolved in a given amount of water at a given temperature. This means that supersaturated sugar syrup is in a state where no more sugar can dissolve in a given amount of water under the given conditions, and any additional sugar will not dissolve and will precipitate into a crystalline form. Supersaturated sugar syrup can be made, for example, by heating the syrup to a high temperature or by adding a large amount of sugar to the syrup.

It can be used in cooking to prepare various sweets and confectionery products, such as caramel, candies, syrups, toppings, cookies, gingerbread, but also for glazing fruit and decorating cakes.

Invert sugar syrup is a syrup that contains glucose and fructose obtained by hydrolysis (decomposition) of sucrose, the main component of regular sugar. During the hydrolysis of sucrose, the bond between glucose and fructose is broken, resulting in sucrose, and the formation of glucose and fructose molecules. These molecules are then dissolved in water, creating invert sugar syrup. Invert sugar syrup has different properties than regular sugar. It is sweeter, less prone to crystallization and has a higher viscosity. This makes it an ideal ingredient for use in a variety of food products such as creams and mousses, marshmallows and jams, nougat and fondant, marshmallows and meringue, bread and pastry, cake ganache, artificial honey, alcoholic and non-alcoholic beverages.

• Made exclusively from food grade stainless steel
• It allows the product to be heated to a high temperature – up to 150 °C.
• Stirring device with anchor frame
• Safety system against overheating
• A lid opening sensor that stops the agitator when the lid is opened.
• Visual temperature control on the front cover of the unit
• Conical work vessel without dead zones
• Large drain valve from working tank

Basic version

The boiler consists of a food-grade atmospheric working vessel with a conical bottom, immersed in a heating jacket using thermal oil as a heating medium, inside which heating elements are installed, equipped with a frame anchor mixing device with an electric drive, a safety grid and a safety sensor installed on the lid of the hatch. It can be retrofitted with an external forced circulation circuit, a pump for hot, thick and viscous products and a stainless steel flow filter. Models with a capacity of 200, 300 or 500 liters are available. The work container is entirely made of food-grade stainless steel, including the outer decorative covers.

Principle of operation

A boiling kettle enables various technological operations such as heating, dissolving, boiling, boiling and thickening of solutions under atmospheric pressure. Additives can be inserted through the safety grid on the top cover of the unit. A mixture of sugar, water and other ingredients is heated, and as the water evaporates, it turns into a thick aromatic syrup of an enticing yellow-brown color. Mixing takes place using a specialized anchor mixing device, which ensures an even distribution of dry components in the working fluid and promotes efficient heat distribution in the product. Precise adjustment of temperature and mixing speed is necessary to create a homogeneous syrup without lumps.

• Weight: 215 Kg without thermo oil filling
• Height: 140 cm
• Depth: 100 cm
• Width: 120 cm

Options:

• External circulation circuit with mechanical valves and pump for viscous products.
• Stainless steel flow filter