Industrial fruit candier

The different types of fruit (and potentially vegetables) required for this process, the quality of the raw material, and the dimensions of the final product necessitate a highly flexible system capable of preserving all their characteristics.
The candying system developed by Ghizzoni D. offers the required flexibility in synergy with high productivity through the use of vacuum technology.

The main feature is that while the product being processed remains stationary, the candying liquid constantly circulates around it. If the product must maintain its original size, the pieces are specifically placed in baskets to eliminate pressure and prevent damage.

A single machine for a complete candying process: product loading and removal of preservation liquid, cooking and coloring, product stabilization, concentration, finishing, liquid discharge, and product discharge.