Jinchuang Vacuum Low Temperature Cooking Pot Overview Equipment Features: (1) The boiling point of the feed liquid is low. (2) Low-pressure steam can be used as a heat source. (3) Conducive to maintaining the nutritional content of food. (4) It is good to keep the color and taste of the product small. (5) Low energy consumption. (6) The boiling point is lowered and the latent heat of evaporation is increased. Scope of vacuum concentrating pot: It is widely used in the processing of various foods. It can be used for food processing such as concentration, sugar soaking, evaporation, pickling, purification, sea cucumber cooking, etc., to improve quality, shorten time and improve working conditions. It is suitable for all kinds of candied fruit, fresh fruit soaked sugar and pickled vegetables. Such as: jujube, candied dates, hawthorn, blueberries, strawberries, apples, pears, peaches, etc. Quickly soaked sugar, pickles and snack food seasonings quickly pickled, according to the output can be equipped with vacuum tank specifications, the tank can be installed with a warming interlayer, Can be installed with temperature automatic control system; diameter of 900mm or more with pneumatic open cover