Vison Chemicals designs and builds SS304 food-grade jam making machines and complete fruit jam production lines for the vacuum cooking and concentration of fruit jam, jelly, marmalade and fruit preserve. The line combines a steam or thermal-oil heated jacket kettle, anchor and scraper agitation, vacuum concentration and a PLC touch-screen control system to cook fruit pulp, sugar and pectin into a smooth, stable-gel jam with controlled Brix and color. Systems scale from 500L pilot batches to 5000L industrial jam production for strawberry, blueberry, apricot, orange marmalade and mixed fruit spreads.
| Parameter | Specification |
|---|---|
| Model | VC-JAM-500 |
| Capacity | 500L - 5000L per Batch (Customizable) |
| Material | SS304 (Food Grade Sanitary) |
| Heating Method | Steam / Thermal Oil Jacket with PID Control |
| Max Working Temperature | 120 C |
| Vacuum Level | -0.09 MPa (for Low-Temperature Concentration) |
| Agitator Type | Anchor + Scraper Agitator with Variable Frequency Drive |
| Control System | PLC Touch Screen with Recipe Storage |
| Discharge Type | Bottom Discharge Valve / Sanitary Rotary Pump |
| Certification | CE, ISO9001 |
| Product | What You Can Make | Recommended Config |
|---|---|---|
| Fruit Jam | Strawberry, blueberry, apricot and raspberry jam | SS304, vacuum concentration + scraper agitator |
| Jelly / Fruit Jelly | Clear fruit jelly, grape jelly and mixed fruit jelly | SS304, steam jacket + pectin dosing |
| Marmalade | Orange, lemon and citrus peel marmalade | SS304, gentle scraper agitation to protect peel |
| Fruit Preserve / Fruit Butter | Apple butter, pumpkin butter and whole-fruit preserve | SS304, high-torque agitator + vacuum |
| Fruit Sauce / Topping | Fruit sauce, pie filling and dessert topping | SS304, PLC recipe control + sanitary pump |