Vacuum distillation system Mini 5L

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 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.

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 evaporator with remote circulation using a heat exchanger is one of the most efficient evaporation methods. This evaporation system is suitable for boiling and concentrating 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

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.

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.

Price depends on the capacity and product. 

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.

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

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.

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

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

We offer wide range of evaporating equipment for a wide range of products. Price depends on the capacity and product used.

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, and thus lowering the processing temperature! 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.