- Video
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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