The Vacuum Cooker is a cutting-edge solution designed for the homogeneous cooking of creams and similar products under vacuum, ensuring a perfectly smooth and consistent texture every time. This system is ideal for manufacturers seeking precision, hygiene, and automation in cream preparation processes.

At its core, the cooker features a multi-layered boiling vessel capable of both heating and pre-cooling using either electric or optional steam heating, combined with chilled water cooling. The system is built on a hygienic stainless steel structure, with an AISI 316L interior and AISI 304L exterior, ensuring full compliance with food-grade standards.

Equipped with a high-precision temperature sensor, the system delivers real-time control over product temperature, even in CIP (Clean-in-Place) applications. A pressure sensor manages and monitors vacuum levels for optimal cooking and cooling performance. The vacuum unit can be toggled on or off based on operational needs.

The Vacuum Cooker stands out with four key functional units:

1. Homogenization Unit
   Features a high-speed rotary monoblock blade and static breaker, powered by a 22kW motor. This combination ensures ultra-smooth and uniform cream textures at any production stage.
2. Scraper Unit
   Driven by an asynchronous motor with a reducer, the Teflon scraper arms prevent burning or sticking during both heating and cooling. It’s especially effective during steam-based cooking.
3. Main Mixing Unit
   Operates independently and cycles the product within the vessel from top to bottom. This motion enhances whipping and ensures the homogenizer performs at its peak.
4. Vacuum System
   Designed to eliminate air from the product, resulting in a smoother texture and faster processing during both cooking and cooling phases. The system includes hygienic butterfly valves for clean operation.

The system is fully PLC-controlled, with a touchscreen interface for recipe management and automation. While raw materials are fed manually, the cooking process is automated according to predefined recipes. A hygienic bottom valve ensures no leakage or product mixing during processing.

Additional features include a main transfer pump (customizable based on the project) and a dedicated CIP pump for thorough system cleaning. The entire system is mounted on a stainless steel chassis and is delivered in two sections, complete with a maintenance ladder for operator access.

This innovative solution empowers manufacturers with efficiency, hygiene, and precision—making it an essential part of any modern cream or filling production line.