Jams & Vacuum Processing
Jams & Vacuum Processing
Cooking at 100°C+ oxidizes the fruit, turning strawberry jam dark brown and losing its fresh scent.
Under vacuum, water boils at 60-80°C. This "gentle" concentration keeps the jam bright red and aromatic.
Tons of fruit steam and natural essence escape into the air during the concentration process.
Captures the steam and turns it into Distilled Fruit Water. Sell it as a high-value drink or additive to turn waste to profit.
Traditional sugar soaking takes days or even weeks for the sugar to fully penetrate the fruit core.
Negative pressure forces sugar syrup into the fruit flesh instantly, shortening process time significantly.
Bright color = Premium Price. Eliminate oxidation and preserve the vivid, natural appearance of your fruit to command the highest market value.
Recover 100kg of fruit juice per batch. Don't let your profits evaporate. Turn fruit steam into pure distilled water for secondary product lines.
Vacuum evaporation is faster than open boiling. Lowering the boiling point accelerates water removal, increasing your daily production capacity.
Cooking at 100°C+ oxidizes the fruit, turning strawberry jam dark brown and losing its fresh scent.
Under vacuum, water boils at 60-80°C. This "gentle" concentration keeps the jam bright red and aromatic.
Tons of fruit steam and natural essence escape into the air during the concentration process.
Captures the steam and turns it into Distilled Fruit Water. Sell it as a high-value drink or additive to turn waste to profit.
Traditional sugar soaking takes days or even weeks for the sugar to fully penetrate the fruit core.
Negative pressure forces sugar syrup into the fruit flesh instantly, shortening process time significantly.
Bright color = Premium Price. Eliminate oxidation and preserve the vivid, natural appearance of your fruit to command the highest market value.
Recover 100kg of fruit juice per batch. Don't let your profits evaporate. Turn fruit steam into pure distilled water for secondary product lines.
Vacuum evaporation is faster than open boiling. Lowering the boiling point accelerates water removal, increasing your daily production capacity.
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