Sugar Cookers

The Vacuum Cooker is a piece of equipment that is part of a sugar factory and is used to further concentrate the syrup produced by evaporation. In this equipment, the juice enters as syrup and exits as cooked mass, initiating the formation of sucrose (sugar) crystals.

The Triniton-designed cooker features excellent natural circulation, or forced circulation through a mechanical agitator, allowing for uniform cooking conditions. This equipment features a cylindrical body with torispherical tops, a flat calender, short tubes with larger diameters, and a large central dough discharge tube, ensuring good circulation of the cooked dough.

Advantages of the Mechanical Agitator:

– Uniform distribution of the dough feed;
– Possibility of automatic feed control through torque;
– Improved movement of the cooked dough;
– Smaller temperature variations;
– Reduction in cooking time;
– Better yield;
– Uniform recirculation speed until the end of the process;
– Increased efficiency of the overall heat exchange coefficient with consequent steam savings;
– Increased capacity due to the possibility of increasing the operational level without compromising circulation.