What equipment is needed for syrup production?

The syrup production line is the core part of modern candy manufacturing, which processes raw materials into delicious syrup, providing the basis for subsequent candy molding and packaging.

1. Complete Equipment Composition

The syrup production line mainly includes the equipment for the following key processes:

1. Material Preparation and Delivery System Raw Material Storage

Tank: Used to store basic raw materials such as granulated sugar, glucose syrup, and water.

Weighing Dosing Machine: Accurately weighs various raw materials and automatically doses them according to the formula ratio. Transfer Pump and Pipe System: Transfers the raw materials dosing to the next processing stage.

2. Dissolution and Mixing System

Dissolving Tank: Through heating and stirring, solid raw materials such asulated sugar are completely dissolved in water to form syrup. Mixer: Uniformly mixes different liquid raw materials (such as syrup, glucose syrup) and can add colorants, flavors, and other additives.

3. Filtration and Purification System

Filter: Removes impurities from the syrup, such as undissolved particles foreign matter, to ensure the syrup is pure. Degassing Machine: Removes air from the syrup to prevent the appearance of bubbles in the product, affecting the taste appearance.

4. Boiling and Concentration System

Sugar Boiling Pan: Through heating and evaporation of water, the syrup reaches the desired concentration and viscosity This process may include vacuum boiling to lower the boiling temperature and protect the sugar from excessive caramelization.

Temperature Control System: Accurately controls the temperature during the boiling to ensure the syrup quality is stable.

5. Cooling and Storage System

Cooling Device: Quickly cools the syrup to prevent further reaction, maintaining syrup's color and flavor.

Storage Tank: Temporarily stores the cooled syrup, waiting for the next step of processing or directly used for candy molding.

6. Pumping and Filling System

Transfer Pump: Transfers syrup from the storage tank to the filler.

Filler: According to product needs, the is quantitatively filled into molds or other containers, preparing to enter the molding or packaging stage.

2. Working Principle

The entire production line operates in coordination through an automated control system, starting from the precise metering of materials, followed by dissolution, mixing, filtration, cooking, cooling, and finally filling. Each step is closely linked, forming a continuous and efficient production process. The automated system the working status of various equipment and the parameters of the syrup (such as temperature and concentration) to ensure the consistency and safety of product quality.

3. Performance Features

High automation: Reduces manual operation, improves production efficiency, and lowers labor costs.

Precise control: Utilizes advanced sensors and control systems to achieve precise control of raw ratios, temperature, and concentration.

Flexibility: The production line design takes into account the production needs of different candy products and can quickly switch to produce different types of syrup adjusting the formula and process parameters.

Hygiene and safety: Made of food-grade materials and equipped with a CIP (in-place cleaning) system, ensuring the and safety of the production environment.

High energy efficiency: Through optimizing heat energy recovery, vacuum cooking, and other technologies, reduce energy consumption and improve overall energy efficiency. The efficient operation of the Jinchong Syrup Production Line not only meets the needs of large-scale production but also ensures the high quality and diversity of products, making it indispensable part of the modern candy industry.

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