Vacuum impregnation in food industry refers to the process that food is directly placed in the impregnation solution of container. Under vacuum and normal temperature, through long-time immersion, the impregnation liquid can slowly penetrate into the food and complete the process of taste. It is often used in the processing of fungus food. Compared with room temperature impregnation, it has a shorter time and more delicious effect.
Most of the vacuum impregnation equipment in the prior art includes the impregnation tank, the air exhausting device, the feeding device and the discharging device. After the materials are placed in the impregnation cage, they are placed in the impregnation tank as a whole. After vacuumizing, the impregnating material is discharged and the impregnation cage is put forward.
In the long-term working process, the staff found that the existing technology has the problem of uneven taste of materials. For food, there are often dead points where the raw materials are stacked, which are difficult to be touched by the impregnating materials. At these dead points, the finished products will not taste good.
In order to solve the problem that the finished product in the prior art can not taste evenly and the quality control is poor. A kind of vacuum impregnation equipment is put forward based on the practical model.
CL Sereis Cone Liquid Ring Vacuum Pump
Roots Blowers
Roots Vacuum Pump
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