Vacuum evaporators 50–1800 L

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Vacuum evaporators are designed for concentration and thermal processing of liquid and semi-liquid products under reduced pressure, enabling evaporation at lower temperatures for preserving product quality. Mak evaporators utilize efficient heat transfer, controlled vacuum conditions, and internal mixing to achieve stable and repeatable processing results.

Reduced boiling temperature under vacuum preserves product quality
Efficient evaporation with circulation and heat transfer systems
Uniform processing without local overheating
Wide range of capacities from 50 to 1800 L for different production scales

Evaporation systems are used in the food industry as well as in the chemical, pharmaceutical, and cosmetics sectors. Concentration often serves as the primary process, but also as an intermediate step before drying various liquid or flowing products. The evaporation process involves thickening liquid masses by extracting a solution (usually water) from them in the form of steam, which is then removed from the working chamber of the equipment. Water evaporation is typical, but the chemical industry may involve the evaporation of other types of solutions.

Vacuum evaporation systems are used for processing products such as:

juice concentration
condensation of milk and cream
production of thermostable fillings
cooking syrups
jam and fruit preparations
drying various solutions (including oils)
processing heat-sensitive proteins
fruit and vegetable purees with preserved color and taste
baby food production
sugar paste and confectionery masses

Vacuum evaporators can also function as cooking systems in the confectionery and dairy industries, allowing thermal processing under reduced pressure. By lowering the boiling point, vacuum processing prevents caramelization, minimizes thermal damage, and helps preserve natural taste, color, vitamins, and nutrients.

The vacuum evaporators in this series are designed as hybrid single-effect systems, with a combination of energy effective heat transfer, internal mixing, and controlled vacuum to achieve optimal evaporation performance and maintain intended product integrity. The range from 50 to 1800 L allows adaptation from pilot production to full industrial processing.

Advantages

The slanted design of the evaporator’s working reactor ensures maximum emptying of the vessel, with the outlet valve positioned at the lowest hydraulic point, minimizing product losses and eliminating the need for complex discharge systems.
Gravity mixing improves the processing efficiency compared to conventional mixing methods. The product continuously circulates within the vessel, ensuring uniform distribution of temperature and ingredients. For viscous products, optional scrapers enhance mixing and prevent product buildup on the walls.
The combination of a jacketed vessel and the frame mixing device enables efficient heat transfer without localized overheating. Continuous product movement ensures stable evaporation conditions and protects heat-sensitive materials.
Vacuum processing significantly reduces the boiling temperature (e.g. at a residual pressure of ~0.2 bar, the boiling point drops to ~60 °C), preserving product quality, preventing unwanted chemical changes, and maintaining natural sensory properties such as flavor, color, and aroma.
The evaporation process can occur in a thin layer along the heated walls, increasing the effective heat exchange surface and improving overall evaporation intensity.
A vapor removal and condensation system supports stable vacuum conditions and efficient removal of evaporated moisture from the process chamber.
The system is suitable for a wide range of viscosities and product types, from low-viscosity liquids to thicker concentrates and pastes.

Basic version

The vacuum evaporator consists of a 2-layer vacuum vessel with a bottom and side heat transfer jacket (duplicator), which can be configured to operate as a 1/3 heating zone if necessary, mounted on a stainless steel supporting structure. The unit is equipped with a mixing motor and stirrer, ensuring continuous product movement during evaporation. A vacuum lid is installed on the vessel, with larger models featuring a plexiglass inspection window for visual control of the process.

The system includes a basic vacuum generator (compressed air ejector), with other vacuum generation options such as a vacuum pump available upon request. The unit is equipped with a condenser for condensing extracted vapors, connections for vacuum generation and a secondary vapor removal system. All parts in contact with the product are made of food-grade stainless steel suitable for hygienic processing.

The control system for adjusting key process parameters, including temperature, mixing speed, and vacuum level, depends on the required degree of automation. The unit is equipped with essential safety features, basic controls, and shut-off valves for stable and reliable operation.

A vapor collector (trap) can be offered as an additional option.

Technical conditions

Working vacuum depth: up to -0.8 bar (approx. 0.2 bar residual pressure)
Evaporation temperature under vacuum: approx. 55–60 °C (depending on conditions)
Recommended loading volume: 50–75% of total capacity (depending on product properties)
Available volumes: 50 / 100 / 200 / 300 / 600 / 900 / 1200 / 1800 L

Additional options