In brief
The caramel cooker from Al Hariri Group is built around a caramel cooking tank, a cooking pot, a heat exchanger and a stock tank, heated by a steam boiler. It also cooks fondant and candy dough.
How a caramel cooker works
The mix is cooked in the caramel tank and pot, heated through a heat exchanger by a steam boiler. Cooking temperature sets the result: at 118 °C the caramel is soft, and above 118 °C it becomes hard and shiny.
Key specifications
- Caramel cooking tank and cooking pot
- Heat exchanger and stock tank
- Heating: steam boiler
- Also cooks fondant and candy dough
- Soft caramel at 118 °C, hard and shiny above 118 °C
Why choose this equipment
- Steam-heated for controlled cooking
- Also handles fondant and candy dough
- Soft or hard caramel by temperature
- Designed and built by Al Hariri Group in Turkey
Frequently asked questions
What does it cook?
Caramel, and also fondant and candy dough.
How is it heated?
By a steam boiler through a heat exchanger.
How do I get soft or hard caramel?
At 118 °C caramel is soft; above 118 °C it is hard and shiny.
How do I get a quote?
Send your request through the form or WhatsApp.
Order or request a quote
Order through our website: use the request form or the WhatsApp button on this page. Both reach our team with the product name and link. Request a quote
Reviews
There are no reviews yet.