Continuous Vacuum Cooker (MAS 101) are specially designed for hard boiled sweets. The cooker produce the batches of transparent sugar mass with any required proportion of glucose with addition as required by recipe of milk, malt, honey, etc. with lowest possible residual moisture of high boiled confectionery.

Sugar glucose mix pre-cooked to approx. 110 c in Solvomat Dissolver (MAS 100) is fed by adjustable piston pump through cooking coil in steam chamber. Final cooking 125c to 145c as required by recipe easily adjustable.

From the atmospheric chamber the syrup is then sucked into the vacuum chamber through bottom outlet automatically controlled by needle valve. By the effect of vacuum the syrup is sprayed into the vacuum chamber offering an optimum surface for dehydration and cooling even with a high proportion of glucose. When the batch is ready for emptying the needle valve closes automatically and vacuum tape open to break the vacuum. The receiving pan is automatically released to revolve. The pan with the cooked batch is loosened from the sealing by its weight. The empty pan turns under the vacuum part and is lifted to the sealing. The vacuum tape closes automatically and the needle valve open. The ready batch is emptied from the free pan.