Vacuum concentrator

for the food industryfor the pharmaceutical industry

It is used for production of jam, marmalade, molasses, tomato paste, ketchup, jelly and the products will be evaporated. It is used to cook the product at a boiling temperature of approximately 55-60°C under an average of 600-650mmHg vacuum. The natural taste, aroma, color, nutritional value of the product will not be deteriorated and HMF (hydroxymethylfurfural) which is a harmful chemical compound will not be formed due to cooking at low temperature boiling point. It works as batch; Maximum raw-material loading volume: 1500 liters – Minimum final product unloading volume: 600 liters Construction is made of AISI 304 CrNi stainless steel material. Cylindrical section diameter is ø130cm and the lower, the upper, the heating jacket cambers are spherical. Sample getting stick. Motoreducer driven mixer with teflon scrapers. Tubular heat exchanger type condenser. Condenser storage-discharge tank and water ring type vacuum pump and automatic level controlled condenser tank discharging pump are assembled to this tank. Electrical Control Panel. Steam heated. Jam Production Capacity: up to maximum 1000 kgs/batch. Evaporation capacity: up to 500 liters/hr of water. Overall Dimensions (L*W*H): approx. 359cm.*311cm.*488cm. Net Weight : approx. 1660kg Electrical Consumption: 380VAC, 50Hz, 3ph + N + PE; Total power : 10 kw Water Consumption: approx. 10 tons/hr at 16-18°C, p=2-2,5bar (inlet 2 1/2”)