Vacuum evaporator with stirrer and pump 2500
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
The vacuum evaporation unit is a classic type of a single-casing cylindrical equipment with a conical bottom, which uses the principle of a high evaporation area by creating forced swirling of the product in the evaporation chamber, almost 2 times more efficient than with the conventional evaporation method.
The rotary industrial vacuum evaporation unit is suitable for processes such as:
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Vacuum evaporation units allow for obtaining condensed, concentrated, dense mixtures with natural color and taste under vacuum, preserving proteins, vitamins, and useful microelements that are destroyed at higher temperatures. The depth of the vacuum determines the boiling point of the solvent (water), therefore the operating temperatures and, accordingly, the required value of the rarefied medium are determined based on the solvent.
Advantages:
- Can be used as an analogue of several stage vacuum evaporators for high productivity. Due to the strong vortex movement of the product inside the evaporation chamber, the evaporation area almost doubles.
- Unwinding the solution creates a film effect of evaporation in a vacuum environment; evaporation in the chamber occurs without direct contact with the heated surface, reducing the risk of possible burning of thick products.
- Hygienic design of the unit and the condenser, which allows it to be quickly disassembled for cleaning. It is recommended to regularly clean the condenser, since particles of evaporated products may also enter it along with the steam. When a condenser becomes dirty, its operating efficiency decreases.
- The vapor removal and condensation system does not require additional vacuum containers to collect condensate. The system can discharge condensate directly into the sewer.
Basic version
It includes a cylindrical container with a conical bottom, equipped with an external forced circulation circuit with a special powerful pump for thick products, a heat exchanger (for supplying the coolant - steam), a vapor removal and condensation system with a trap and a bypass for highly foaming products, a special type of mixing device with an electric drive, hatch, and inspection windows on the evaporation chamber, equipped with a vacuum system, pipelines, shut-off and control valves with sensors and mechanical valves.
Basic control includes regulation of the heating temperature, rotation speed of the mixing device and control of the installation's pumps.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Voltage: 380-400V
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
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
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
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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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.
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Plant for evaporating, concentrating and crystallizing solutions. Vacuum evaporator ensures a complete separation of the solution into a solid fraction and pure water.
For a price quote, send us an email to sales@foodtechprocess.com
An evaporating unit is utilized to remove moisture from sweet substances through heating, transforming them into concentrated syrups or solutions.
For a price quote, send us an email to sales@foodtechprocess.com
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)
- Material: Stainless steel
- Engine power, kW: 0,25
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Volume: 100l
- Voltage: 220-230V
- Max vacuum: -0,8 Bar
- Working volume: 50-80l
- Condensing capacity, l/h: 45-55
- Steam consumption, kg/h: up to 150
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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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
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.Â
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
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