Evaporator vacuum SweetStuff 200

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

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.

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

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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.

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

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.

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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

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.

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

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. 

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.

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

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)

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

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.

For a price quote, send us an email to sales@foodtechprocess.com

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

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