Vacuum cooking
NEAEN ExtraVac vacuum cooker / evaporator / concentrator with built-in condensation system
The ExtraVac batch cooker/evaporator/ concentrator is intended for low- and high-temperature cooking of a wide range of products: confectionery pastes, jams, caramels, and sauces, including highly viscous and thick products, as well as for evaporating various extracts and similar products in the food, pharmaceutical, chemical, and other industries. Example applications: jams sauces various types of…Read More
The MasterCook vacuum cooking plant for jelly-candy, marmalades and jams
The NEAEN MasterCook plant is intended for vacuum cooking of jams, marmalades, base for jelly candies, and other such applications, whether completely homogenized or with pieces. The plant consists of two individual vacuum cooking chambers in which the product is alternately cooked, which ensures an uninterrupted supply of the cooked mass to the dispenser. Components…Read More
The NEAEN UniCook-V universal vacuum batch cooker
NEAEN UniCook-V universal vacuum batch cooker is suitable for the cooking of a wide range of products, both under vacuum and atmospheric pressure. The cooking process takes place In vacuum conditions, at lower temperatures, thus preserving the natural taste, flavor, color and nutritional properties of the product. Evacuation effectively removes air bubbles from the final…Read More
NEAEN Lemarac batch vacuum caramel cooker
The NEAEN Lemarac batch vacuum cooker is designed for cooking caramel, toffee mass, condensed milk, fudge, gum base, as well as fillings, jellies and marmalades, and mixes of soft varieties of sweets. Using a vacuum during the cooking process allows it to reduce the processing time and temperature, which is necessary for adding heat-sensitive ingredients.…Read More