Product Information
Categories: All, BY ABC, BY INDUSTRY, BY RAW PRODUCTS, Confectionery, bakery products, Cooking equipment, Delicacy, snacks, nutritional supplements, Drinks, Evaporators, Food, Fruit, Fruit products, Milk, Milk, dairy products, Oil and fat, PODĽA PRODUKTOV, Semi cooked and ready meals, Vacuum, Vegetable products, VegetablesVacuum evaporator – concentrator is designed for cooking a wide range of products – confectionery mixtures, jams, caramels, sauces, including high-viscosity and low-liquid products, as well as concentrating various extracts and similar products in the food, pharmaceutical, chemical and other industries.
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Description
Examples of use
- Jams
- Sauces
- Different types of confectionery mixtures
- Oriental sweets
- other
Design
The main difference between the vacuum evaporator-concentrator and other types of vacuum boilers is the integrated dual forced vapor condensation system and the built-in condenser.
Mixing device – a reinforced mixer of a special shape developed especially for mixing highly viscous products that tend to stick. The stirrer is equipped with teflon scrapers and is double-sided – it mixes the product in the cooking / concentration process and helps to unload the finished viscous product when reversible rotation is switched on.
A built-in screw extruder is designed to unload the viscous finished product.
The vacuum generation system is included.
Vacuum evaporator – concentrator is produced with electric or steam heating.
Benefits
Highest evaporation efficiency. Product concentration / cooking takes minimal time.
Compact – all components required for cooking / concentration processes are compactly positioned. The device takes up minimal space.
Wide working temperature range – the evaporation process starts at 40 ° С, evaporation is possible up to 115 ° С with the need for caramelization of the product.
Possibility to work with viscous product, its uniform mixing, heat treatment, simple unloading.
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