The different fruit types (and, possibly, vegetables) required for this type of processing, the quality of the raw product and the dimensions of the final product need to have a very flexible system which is able to respect all their characteristics. The candying system developed by Ghizzoni D. offers the necessary flexibility in synergy with high productivity, through the use of vacuum. The main characteristic is that, while the product to be processed is stopped, the candying liquid constantly turns around the product. In case the product has to keep the original size, pieces are properly put in baskets to eliminate the pressure and consequent damages to the same. One single machine for a complete candying process:

• refilling of the product and elimination of the preservation liquid
• cooking and coloring
• product stabilization
• concentration
• finishing
• liquid discharge
• product discharge.