Product Information
Description:
Vacuum concentrating equipment with forced external circulation is suitable for the concentration of highly viscous materials such as jam, ketchup, peach jam, apricot sauce, strawberry sauce, chili sauce, syrup, etc. This equipment is designed according to the principle of evaporation of food materials. Based on Italian technology, our company has carried out technical updates and upgrades, and in combination with the design of the line for the production of jam and confiture, it forms a complete set of vacuum concentration type falling film, evaporation equipment.
Features:
1. The equipment has a reasonable design, compact layout and structure, small footprint, high concentration efficiency, and low consumption of electricity, steam, and cooling water.
2. Excellent choice of material, and SUS304 stainless steel material is used to produce pipelines with a material contact surface.
3. The principle of operation of the equipment under vacuum conditions, continuous circulating heating at low temperature, boiling at low temperature evaporate the moisture of the material to maximize the protection of the material in nutrition and taste.
4. Fully automatic PLC control, self-measurement can be achieved at all control points, advanced pressure induction detection technology is applied, and the accuracy of liquid level control reaches 1 mm. The information control center can carry out coordinated work of the upper and lower equipment.
Evaporator structure:
The equipment consists of a tubular heater, a vacuum evaporation chamber, a multi-stage condenser, a pump (material circulation pump/material supply and discharge pump/vacuum pump/water pump), an automatic PLC control system, a corresponding group of valves and a measuring instrument, a working platform and other parts.
Description:
Vacuum concentrating equipment with forced external circulation is suitable for the concentration of highly viscous materials such as jam, ketchup, peach jam, apricot sauce, strawberry sauce, chili sauce, syrup, etc. This equipment is designed according to the principle of evaporation of food materials. Based on Italian technology, our company has carried out technical updates and upgrades, and in combination with the design of the line for the production of jam and confiture, it forms a complete set of vacuum concentration type falling film, evaporation equipment.
Features:
1. The equipment has a reasonable design, compact layout and structure, small footprint, high concentration efficiency, and low consumption of electricity, steam, and cooling water.
2. Excellent choice of material, and SUS304 stainless steel material is used to produce pipelines with a material contact surface.
3. The principle of operation of the equipment under vacuum conditions, continuous circulating heating at low temperature, boiling at low temperature evaporate the moisture of the material to maximize the protection of the material in nutrition and taste.
4. Fully automatic PLC control, self-measurement can be achieved at all control points, advanced pressure induction detection technology is applied, and the accuracy of liquid level control reaches 1 mm. The information control center can carry out coordinated work of the upper and lower equipment.
Evaporator structure:
The equipment consists of a tubular heater, a vacuum evaporation chamber, a multi-stage condenser, a pump (material circulation pump/material supply and discharge pump/vacuum pump/water pump), an automatic PLC control system, a corresponding group of valves and a measuring instrument, a working platform and other parts.
