Introduction of single crystal rock sugar production line and polycrystalline rock sugar making machine
Single crystal rock sugar machine and polycrystalline rock sugar making machine
Monocrystal and polycrystal production equipment. The production of monocrystalline rock candy mainly involves crystallisation tanks and monocrystal machines, while polycrystalline rock candy uses more traditional methods such as stainless steel drums and natural crystallisation.
Let’s look at the single crystal icing sugar part first. The single crystal rock candy machine works by controlling the temperature and humidity, using a swinging single crystal machine and stirring device, and an automated control system. It is also mentioned that single crystals are produced by raising crystals using a swinging vacuum crystalliser with the addition of crystal seeds. So the single crystal equipment should include crystallisation tanks, syrup preparation equipment, vacuum system, temperature control system, sugar unloading machine and so on.
Then the production equipment of polycrystalline rock candy, polycrystalline is with stainless steel drums, temperature control box, and sugar dissolving equipment, sugar unloading machine, honey separator and so on. The traditional method uses cotton thread and natural crystallisation. So the polycrystalline equipment includes sugar dissolving equipment, temperature control box, stainless steel drum, sugar unloading machine, nectar dispenser, sieving equipment and so on. Monocrystalline is more modern, high degree of automation, complex equipment, such as crystallisation tanks and vacuum systems; polycrystalline is more traditional, relying on natural crystallisation and temperature control, relatively simple equipment.
Monocrystalline is suitable for large-scale production with uniform product specifications; polycrystalline may be suitable for small-scale or traditional process needs.
In addition, the user may not have a clear description, but may want to know the equipment composition, working principle, advantages and disadvantages, or applicable scenarios.
Single crystal rock candy production line equipment core equipment and workflow:
Monocrystal rock sugar production line core equipment and workflow
Monocrystal rock sugar crystallisation tank (vacuum crystallisation tank)
Core equipment: through the vacuum environment and temperature control to achieve directional crystallisation of syrup.
Principle: Under vacuum conditions, the syrup forms a supersaturated solution during low-temperature evaporation, and after adding the crystal seeds, the crystals grow uniformly in the rotating or swinging tank, and eventually form a regular single-crystal structure.
Features:
Made of stainless steel, corrosion resistant and easy to clean.
Equipped with stirring device to ensure the syrup is evenly heated and crystallised.
Vacuum system can lower the boiling point and reduce the damage of high temperature to the syrup.
Syrup system
Equipment: Sugar dissolving tank, filter, heating device.
Process: Dissolve superior white granulated sugar in water, filter the impurities and then heat it to a specific temperature (e.g. 120°C) to form high purity syrup.
Temperature control and automation control system
Function: Precisely control the temperature, pressure and humidity in the crystallisation tank to ensure the stability of the crystallisation process.
Characteristics: high degree of automation, real-time monitoring and adjustment of parameters to ensure the uniformity and purity of the particles of single crystal rock sugar (sucrose content ≥ 99.8%).
Sugar unloading and sorting equipment
Equipment: sugar unloading machine, grading sieve, honey separator.
Process: After crystallisation is completed, take out the crystals through the sugar unloading machine, remove molasses and impurities through sieving, and grade and pack according to the particle size.
Workflow of polycrystalline rock sugar processing machine
Sugar dissolving and temperature control system
Equipment: sugar dissolving tank, temperature control box, stainless steel drum.
Process: After dissolving sugar, the syrup is injected into the stainless steel drum or temperature control box, and a supersaturated solution is formed through slow cooling to promote natural crystallisation of sugar.
Crystallisation equipment
Equipment: Stainless steel drums/discs, traditional cotton thread.
Principle: The syrup crystallises naturally in a constant temperature environment, and the crystals grow along the cotton thread to form an irregular polycrystalline structure.
Characteristics: rely on natural crystallisation, longer production cycle (about 1 week), but lower equipment costs.
Honey Sorting and Drying Equipment
Equipment: honey separator, sugar unloader, drying equipment.
Process: After the crystallisation is completed, pour out the uncrystallised molasses, take out the rock sugar lumps through the sugar unloading machine, and after drying, crush and sieve to get irregular polycrystalline rock sugar.