Particle-preserving agitation
Move heat and ingredients while keeping the agreed fruit pieces.
Vacuum batch cooking system for jam production
Lower the boiling pressure with a complete vapour-side design.
Input → output
Incoming
Defined fruit recipe at an accepted working charge.
Handover
Cooked or concentrated product with measured endpoint and discharge condition.
Complete system
The cooker, agitation, vapour separation, condenser and vacuum service must be sized together. Include entrainment control, cooling-water conditions and condensate handling in the enquiry.
Quality comparison
Reduced pressure can lower boiling temperature. The benefit still depends on total exposure, mixing and recipe behaviour; final preservation treatment and pack conditions need separate validation.
Operating sequence
Count charging, pull-down, cooking, endpoint checks, pressure equalisation and discharge in the real batch cycle. A dedicated deaerator is optional only when an unresolved air-removal requirement justifies it.
Specify the actual configuration
| Parameter | Required basis |
|---|---|
| Operating pressure | Recipe-specific absolute pressure and control range |
| Gross / working volume | Vessel total and proven usable charge range |
| Vapour services | Evaporation load, condenser duty and utility conditions |
Cleaning, access and operating limits
Check vessel and vapour-side access, carryover deposits, condensate segregation and safe pressure/vacuum isolation.
Vacuum cooking is an alternative configuration, not a universal requirement or preservation guarantee.
Connected equipment
Viscous product transfer
Carry the cooked batch to the filler without losing its texture.