Vacuum concentration kettle 300-875

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

Vacuum unit with a stirring device for the production of non-alcoholic wine.

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.

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.

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

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.

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

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)

We offer different types of vacuum evaporation machines, this type is an affordable option for efficient evaporation in a stainless steel unit.

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

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

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

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

Price depends on the capacity and product. 

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.

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