GB199663A - Apparatus for the rapid and automatic production of crystallised or preserved fruit - Google Patents

Abstract

199,663. Fraisse FrÞres, and Navarre et Fils, P. July 7, 1922, [Convention date]. Coating confectioners' goods.- Apparatus for effecting the process of crystallizing fruit described in Specification 199,661 comprises a lagged container a for the heating agent, a number of fruit containers c, c<1>, a syrup reservoir g which supplies the container c, an interconnecting pipe i, discharge pipe m. tank n which is connected to a vacuum concentration apparatus p, q through a float chamber o, and a pipe t which returns the syrup to the reservoir g. The elevated reservoir g maintains a pressure in the containers c, c' which are provided with hinged covers c<2>, ventpipes f and roses j and opposed curved plates k, both having perforations increasing in diameter from the centre to the circumference to ensure uniform distribution of the syrup. Lower strainers l are provided. The container a is internally maintained at a constant temperature by water, a steam-coil, a bubbling-through device, gas-pipes or other devices. The fruit may be packed directly into the containers c, c<1> or may be contained in baskets e, e', e<2> contained in a cage d. Draw-off pipes and cocks c', c<5> are provided. Sugar and glucose are added to the syrup in the tank n to maintain and progressively increase the density which is tested by a Baume densimeter placed in an overflow jar u branched on the pipe t and discharging into the tank n. The vacuum concentration apparatus comprises a concentrating chamber p and an expansion-chamber q for the froth connected at r to the suction-pump. A pump s returns the syrup through the pipe t.