Tabletop vacuum processing unit MINI5

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.

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

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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 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

Model VMG S is an effective and reliable vacuum homogenizing unit designed to produce a wide range of liquid, pastry and viscous products with different requirements for the production conditions.

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Deaerator is used for the removal of air bubbles from the puree. Price depends on the required volume and production capacity.

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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.

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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Price depends on the capacity and product. 

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.

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 cooking and concentration vacuum 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 substances in products. Evaporation and concentration units are often used when cooking jams, sauces, as well as fruit and 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 while the mixer is on
• Heating/cooling jacket (duplicator) around the working tank and bottom
• High hygiene standard - the output valve is located at the lowest hydraulic point of the reactor

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

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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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.

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