![Vacuum evaporation unit 2500 Vacuum evaporation unit 2500](https://foodtechprocess.com/4116-medium_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporator with combined circulation 2500](https://foodtechprocess.com/4117-medium_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporation unit 2500 Vacuum evaporation unit 2500](https://foodtechprocess.com/4116-small_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporator with combined circulation 2500](https://foodtechprocess.com/4117-small_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporation unit 2500 Vacuum evaporation unit 2500](https://foodtechprocess.com/4116-medium_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporation unit 2500 Vacuum evaporation unit 2500](https://foodtechprocess.com/4116-large_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporator with combined circulation 2500](https://foodtechprocess.com/4117-large_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
Vacuum evaporator with combined circulation 2500
The vacuum evaporation unit is specially designed for thickening dense food products in industrial quantities. The evaporator can be used for the production of thick syrups, caramel masses, dense fruit masses, as well as for the production of pectin, or heat-stable fillings with a high productivity.
- High performance
- Rotary spraying system with a powerful electric drive
- Evaporation in a thin layer with a large heat transfer area
- Low investment installation costs
- Tangential entry for product swirling
The vacuum evaporation unit is a classic type of a single-casing cylindrical equipment with a conical bottom, which uses the principle of a high evaporation area by creating forced swirling of the product in the evaporation chamber, almost 2 times more efficient than with the conventional evaporation method.
The rotary industrial vacuum evaporation unit is suitable for processes such as:
|
|
|
|
|
Vacuum evaporation units allow for obtaining condensed, concentrated, dense mixtures with natural color and taste under vacuum, preserving proteins, vitamins, and useful microelements that are destroyed at higher temperatures. The depth of the vacuum determines the boiling point of the solvent (water), therefore the operating temperatures and, accordingly, the required value of the rarefied medium are determined based on the solvent.
Advantages:
- Can be used as an analogue of several stage vacuum evaporators for high productivity. Due to the strong vortex movement of the product inside the evaporation chamber, the evaporation area almost doubles.
- Unwinding the solution creates a film effect of evaporation in a vacuum environment; evaporation in the chamber occurs without direct contact with the heated surface, reducing the risk of possible burning of thick products.
- Hygienic design of the unit and the condenser, which allows it to be quickly disassembled for cleaning. It is recommended to regularly clean the condenser, since particles of evaporated products may also enter it along with the steam. When a condenser becomes dirty, its operating efficiency decreases.
- The vapor removal and condensation system does not require additional vacuum containers to collect condensate. The system can discharge condensate directly into the sewer.
Basic version
It includes a cylindrical container with a conical bottom, equipped with an external forced circulation circuit with a special powerful pump for thick products, a heat exchanger (for supplying the coolant - steam), a vapor removal and condensation system with a trap and a bypass for highly foaming products, a special type of mixing device with an electric drive, hatch, and inspection windows on the evaporation chamber, equipped with a vacuum system, pipelines, shut-off and control valves with sensors and mechanical valves.
Basic control includes regulation of the heating temperature, rotation speed of the mixing device and control of the installation's pumps.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Voltage: 380-400V
Plant for evaporating, concentrating and crystallizing solutions. Vacuum evaporator ensures a complete separation of the solution into a solid fraction and pure water.
For a price quote, send us an email to sales@foodtechprocess.com
The price is set for the basic version of the evaporation unit without additional options.
A compact vacuum evaporation unit that allows you to concentrate solutions, mixtures, and various products by evaporating the solvent. A modular version based on the basic 110/100 vacuum reactor.
- Gravity mixing - 25% more efficient
- Reinforced agitator design with no blind spots
- Condensation and vapor removal system
- Easily disassembled mixing device
- Large heat exchange area: jacket over the entire height of the reactor
- Ability to measure and monitor condensate volume (optional)
- Material: Stainless steel
- Engine power, kW: 0,25
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Volume: 100l
- Max vacuum: -0,8 Bar
- Duplicator volume: 3l
- Heat transfer area, m2: 1,05
The concentration and thickening line line has been especially designed for industrial dairy production facilities with a small surplus of milk or smaller milk processing businesses that want to expand their product range. It has an estimated productivity of up to 50-120 kg/hour during continuous operation.
- Professional industrial technology with compact dimensions
- A large number of additional equipment and options to choose from
- Material: Stainless steel
- Principle of operation: Continuous mode
Deaerator is used for the removal of air bubbles from the puree. Price depends on the required volume and production capacity.
For more information, send us a request.Â
The price is indicated with a semi-automatic control panel
The vacuum cooking kettle is designed for use in public catering establishments (restaurants, hotels, catering companies) and small manufacturing businesses. This equipment enables boiling, blanching, frying, evaporation, pasteurization, mixing or stirring.
- A unique multifunctional device
- Possibility to cook/fry under atmospheric or vacuum conditions
- Laboratory version of a Vacuum Fryer
- Built-in condensation and secondary steam removal system
- Intense electric heating
- Sectional basket with a lid
- Built-in system for separating and removing excess liquid from the product
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 5
- Volume: 10l
- Oil volume: 8l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
An evaporating unit is utilized to remove moisture from sweet substances through heating, transforming them into concentrated syrups or solutions.
For a price quote, send us an email to sales@foodtechprocess.com
Multifunctional vacuum unit MINI5 - is ideal for cooking, drying, concentrating, mixing and much more. Suitable for laboratories and small-scale production.
- Processing heat-sensitive products at lower temperatures
- Ideal for making creamed honey
- Possibility of vacuum drying honey
- Material: Stainless steel
- Engine power, kW: 0,12
- Country of origin: Slovakia
- Volume: 5l
The Atmospheric Evaporating Pan efficiently concentrates liquids by evaporating them on a large surface area, while also being suitable for various cooking methods including braising, cooking, and roasting.
For a price quote, send us an email at sales@foodtechprocess.com
The unique feature of this vacuum honey evaporator model, distinguishing it from a honey dryer, is its ability to create a deep vacuum with a residual pressure of up to 0.08 Bar during processing! This innovative unit not only allows for quick and efficient drying of honey but also enables the immediate evaporation of water, producing a semi-finished product suitable for the subsequent production of «dry honey» or powdered honey.
- There is no need to have a large drying surface – an evaporation mirror.
- There is no need to install a mixing device for thick and viscous products.
- Low evaporation temperature of moisture – water from honey, at which its quality and medicinal properties are not compromised, and the risk of HMF growth is reduced to almost zero.
- Fast and efficient dehydration of honey at a low processing temperature.
- Material: Stainless steel
- Principle of operation: Batch mode
- Max vacuum: -1 Bar
Equipment for the production of condensed milk from pre-pasteurized milk. This equipment can be manufactured in models with production capacities up to 285 kg/h, it can also be customized based on individual requirements.
For more information, please contact: sales@foodtechprocess.com
A vacuum deaerator is extensively used in the food industry to remove gases from products that may retain some bubbles post-processing. Additionally, a flow deaerator is utilized to minimize foaming in products, ensuring a denser structure, especially prior to packaging. Vacuum deaerators play a crucial role in eliminating specific odors from the products, such as in the production of juices, purees, and herbal drinks. This process significantly contributes to enhancing the overall quality and taste of the final product.
- Enhances product quality, structure, and shape
- Prevents oxidation by removing gases
- Preserves organoleptic properties and extends the shelf life
- Suitable for thick and viscous products
- The flow principle allows for the installation of this equipment in existing production lines
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
We offer wide range of evaporating equipment for a wide range of products. Price depends on the capacity and product used.
For more information, send us an email to sales@foodtechprocess.com
Compact vacuum evaporation machine with an external circulation heat exchanger for the production of test batches of products, development of new recipes and technological maps.
- Compact installation
- Capable of replicating all processing techniques used in industrial vacuum evaporation units with circulation
- Preserves the natural taste, aroma and color of the product
- Can be used to produce small batches of products
- Material: Stainless steel
- Principle of operation: Batch mode
- Type of the equipment: Single machine
- Country of origin: Slovakia
- Volume: 20l
A circulation-type vacuum evaporator refers to a combined version of an evaporator that also takes advantage of other types to improve evaporation efficiency particularly by reducing concentration time and when processing heat-sensitive products such as milk.
- The external circulation circuit with heating intensifies the cyclic evaporation process.
- The forced circulation system ensures a decrease in the risk of localized product overheating.
- The condenser enables a deep vacuum and maintains a low evaporation temperature.
- Utilizing a mixing device with a spray system facilitates product evaporation in a thin layer, mimicking a film-type evaporator.
- Heating: Steam
- Material: Stainless steel
- Country of origin: Slovakia
- Total power, kW: 2,4
- Voltage: 380-400V
We offer different types of vacuum evaporation machines, this type is an affordable option for efficient evaporation in a stainless steel unit.
For a price quote and more information, send us an email at sales@foodtechprocess.com
An evaporator concentrator-crystallizer is a multifunctional unit that concentrates liquids by evaporating water and inducing crystallization for the production of concentrated solutions or crystalline products.
For a price quote, send us an email to sales@foodtechprocess.com
![Vacuum evaporation unit 2500 Vacuum evaporation unit 2500](https://foodtechprocess.com/4116-large_default/vacuum-evaporator-with-combined-circulation-2500.jpg)
![Vacuum evaporator with combined circulation 2500](https://foodtechprocess.com/4117-large_default/vacuum-evaporator-with-combined-circulation-2500.jpg)