Vacuum-evaporating installations for puree

Evaporator Designed for concentration of fruit and vegetable purees. The evaporators are with double of triple effect and are marked with:

• Evaporation speedness

• Forced circulation

• Energy saving

• High quality of the final

product and preservation of the organoleptic peculiarities of the raw material as well

At the continuous evaporators all stages run at forced circulation.

The product circulation is carried out by high capacity centrifugal pumps for viscous products, completely designed by our company.

The high velocity of the product into the tubes of the heat-exchangers, the low evaporating temperatures and the low temperatures of the heating steam, provide high quality of the product, prevent product burning, thus longer running of the evaporators without cleaning is provided.

The evaporating installations are running under automatic conditions with adjustment of the following parameters:

Steam pressure at the first stage

Product level in the separators

Concentration of the finished product

Vacuum-evaporating installations for puree

References