Vacuum evaporator SQE 100

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

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. FT 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 beneficial product qualities
• Efficient evaporation with external heating through a duplicator
• Uniform processing without local overheating
• Wide range of options from 50 to 1800 L for different production capacities

Small 3L vacuum unit with a stirring device for the production of non-alcoholic wine.

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

A vacuum distillation system is used for controlled separation of liquids based on the evaporation of the liquid and subsequent condensation of its vapors.

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

An evaporating unit is utilized to remove moisture from sweet substances through heating, transforming them into concentrated syrups or solutions.

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.

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

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.

Plant for evaporating, concentrating and crystallizing solutions. Vacuum evaporator ensures a complete separation of the solution into a solid fraction and pure water.

The price is set for the basic version of the vacuum evaporation unit with basic controls (mixer motor switch) and without additional options. The control unit is customized based on individual customer requirements. The pump is also selected separately depending on the product.

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 version of the 110/100 vacuum reactor.

• Gravity mixing - 25% more efficient
• Reinforced agitator design with no blind spots
• Bottom ball valve with no dead zones
• Condensation and secondary vapor removal system
• Easy to disassemble mixing device
• Large heat exchange area
• Ability to measure and monitor condensate volume (optional)

A vacuum evaporator is a device used to evaporate liquids at lower temperatures by creating a vacuum environment, which reduces the boiling point of the liquid and enables efficient evaporation without thermal degradation of sensitive materials. Working volume up to, l: 1900 l.

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

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

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