






Vacuum evaporator VE 100
We offer wide range of evaporating equipment for a wide range of products. Price depends on the capacity and product used.
Vacuum evaporators are used in food, chemical or pharmaceutical industry
A vacuum evaporator is a circulation device of the cylindrical shape formed during the mixing, dissolution, evaporation and concentration of mineral and organic acids, polyhydric alcohol, further during the cooking processes and the concentration of products with different viscosities. It is used for cooking and evaporating fruits and vegetables at boiling point and mixing.Â
What is vacuum evaporation?
Evaporation is a condensation of solid non-volatile solutions, the solvent leaks out in the form of a vapor, and the dissolved substance remains in a thickened solution (chemical technology, pharmaceuticals, artificial fibers, cellulose, dairy, sugar, ...). Evaporation usually takes place at the boiling point of the solution under a constant heat supply. Evaporation at a temperature below the boiling point (eg salt recovery from sea water).
The device is intended for use in sectors such as pharmaceutical, chemical, food and cosmetics, etc. The evaporator may be equipped with a hopper and inlet shafts. There is a drain on the bottom of the product that removes the product.
The vacuum is formed inside the machine by means of a vacuum pump. The device is equipped with a special mixer, condenser and condensate collector.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
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The electric cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, broths, pasta, milk dishes, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared meals, heating or steaming. The equipment is not suitable for roasting or baking.
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 18/ 24/ 30/ 36
- Principle of operation: Batch mode
- Type of the equipment: Individual machine
- Volume: 100l/ 150l/ 200l/ 300l
The fruit mash pump is designed for efficiently transporting mashed fruits from a crusher to a press for extracting juice.
- Productivity: 6000 kg/h
- Material: Stainless steel
- Engine power, kW: 1,85
- Voltage: 380-400V
The compact line of double-type vacuum cooking kettles comprises a complex of batch food cooking units designed for periodic thermal processing, vacuum mixing, and deaeration of various products under sub-atmospheric pressure.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 2x300l/ 2x600l
Double-jacket stainless steel cooker for marmalade and jam production.
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 12/ 18/ 24
- Principle of operation: Batch mode
- Volume: 100l/ 200l/ 300l
- Voltage: 380-400V
Price depends on the capacity and product.Â
- Material: Stainless steel
- Principle of operation: Batch mode
- Type of the equipment: Individual machine
- Country of origin: Slovakia
Plant for evaporating, concentrating and crystallizing solutions. Vacuum evaporator ensures a complete separation of the solution into a solid fraction and pure water.
A vacuum distillation system is used for controlled separation of liquids based on the evaporation of the liquid and subsequent condensation of its vapors.
- Material: Stainless steel
- Country of origin: Slovakia
- Volume: 5l
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
- Operation mode: Semi-automatic
- Country of origin: Slovakia
- Total power, kW: 2,4
- Voltage: 380-400V
Equipment for the production of condensed milk from pre-pasteurized milk. This equipment can be manufactured with a capacity of 50 to 500 kg/hour, or on request. We also manufacture condensed milk lines according to TU from dry milk or normalized milk concentration lines.
- Material: Stainless steel
- Type of the equipment: Part of a production line
- Country of origin: Slovakia
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: Individual machine
- Country of origin: Slovakia
- Volume: 20l
An evaporating unit is utilized to remove moisture from sweet substances through heating, transforming them into concentrated syrups or solutions.
- Material: Stainless steel
- Heating power, kW: 30
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Voltage: 380-400V
- Geometric volume: 200 l
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
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
This equipment model is a universal system, which can be used to produce extracts from products like carobs, as well as to boil them under vacuum conditions to obtain a thick syrup through a sequential circulation process.
- One system for all sequential technological processes of pekmez production: from soaking and obtaining an extract, cooling the finished mixture to its boiling phase in a vacuum.
- Boiling under vacuum allows you to preserve all the useful substances contained in the extract: vitamins of group A, B, E, microelements such as calcium, potassium, magnesium, iron and zinc.
- Highly efficient boiling process due to a special direct in the flow heating system installed in the circulation type vacuum evaporation unit
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 36
- Volume: 100l
- Condensing capacity, l/h: 45-55
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
Installations for the production of non-alcoholic wine are manufactured in various models and configurations starting from volumes of 100 liters. The systems operate on the principle of vacuum distillation, which allows for alcohol removal at low temperatures, resulting in a healthy product with minimal alcohol content.
- A wide range of models — suitable both for small-scale production and large-scale industrial operations
- Capability to produce a "healthy product" while preserving all organoleptic properties of the beverage
- Depending on production capacity, the systems can be designed for batch or continuous operation
- Deep vacuum conditions allow for low evaporation temperatures, enabling especially gentle evaporation without thermal degradation of the flavor profiles of different types of wine
- Material: Stainless steel
- Country of origin: Slovakia
Vacuum evaporator with a remote circulation type heat exchanger is one of the most efficient evaporation systems. Suitable for boiling heat-sensitive products such as milk, cream, etc.
- No mixing device required, the product has forced circulation!
- Modular system: possibility to choose the vacuum generator, power and heat exchanger type
- Inclined design and bottom valve for 100% product discharge without losses and blind spots
- Insulated upper hatch of the unit for heat retention and safety
- Tangential product inlet into the vacuum vessel for guaranteed evaporation in a thin layer
- Material: Stainless steel
- Volume: 50l/ 100l/ 300l
Small 3L vacuum unit with a stirring device for the production of non-alcoholic wine.
- Material: Stainless steel
- Principle of operation: Batch mode
- Type of the equipment: Individual machine
- Country of origin: Slovakia
- Volume: 5l
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: 20l
- Oil volume: 8l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
The vacuum cooking and concentration unit is designed for concentrating products at low temperatures (about 60 degrees) in a reactor with a discharged environment to preserve the color, nutritional value and useful natural substances in present in food products. Evaporation and concentration units are often used when cooking jams, sauces, as well as fruit or vegetable concentrates. The vacuum concentrator allows you to boil and concentrate heat-sensitive products without damaging or destroying their structure or proteins, such as milk.
- Inclined design - allows for gravity mixing, which is 40% more efficient than usual
- Quick and 100% emptying of the tank thanks to the inclined design with the mixer on
- Heating/cooling jacket (duplicator) for the working tank and bottom
- High hygiene standard - the output valve is located at the lowest hydraulic point of the reactor
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 300l/ 500l/ 875l
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.
- Heating: Electricity
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia

