Forced Circulation Vacuum Evaporator

1. General description:

Forced circulation vacuum evaporator is our latest generation product which is made through continuous improvement and upgrading based on our rich experience and the new technologies from Italy. It is specially used for fruit paste/jam (tomato paste, mango puree, peach/apricot paste, strawberry jam, chilli paste, etc.), fruit pulp, syrup, food gum and other high viscous product’s continuous low temperature concentration under vacuum. There are single effect, double-effect, tri-effect, multi-effect structures as per the processing capacity. The processing capacity we can do is from 300L to 35000L per hour water removal.

2. working principle:

The forced circulation vacuum evaporator is mainly composed of tubular heater, evaporation tank, circulation pipe and other auxiliary equipment.

After the material liquid is heated to the boiling point in the tube of the heater, part of the water vaporizes, so that the heat energy is converted into kinetic energy for upward movement; at the same time, there is a severe difference between the vapor-liquid mixture in the heating tube and the unboiling material liquid in the circulation tube. Under the induction of expansion kinetic energy and severe difference, the natural circulation of the material liquid is produced (the circulation speed of the material liquid in the heating tube is less than 1m/s). The more heat the material liquid receives, the better the boiling, and the greater the circulation speed.

Because it evaporates under vacuum, the evaporation temperature of the material liquid can be controlled below 50°C to some extent. The evaporated secondary steam is captured by the wire mesh demister and liquid trap, and then is condensed by the spray water of the hydraulic jet pump and taken away. After centrifugal rotation, the material liquid in the evaporation tank returns to the lower part of the heater along the outer circulation tube for recirculating heating and evaporating, and heating and evaporating in this way (approximately 15-20 minutes). When the required concentration is reached, it starts to continue to evaporate. At the same time, it is also continuously fed to form a continuous vacuum concentration operation.

The forced circulation vacuum evaporator is wildly used in tomato paste processing line, which can concentrate tomato puree from 4.5~5.5% to 28~30%, 30~32% or 36~38%Brix product as per clients’ requirements.

3. Technical Parameters:

4. Manufacturing site:

5. Features:

1. Incorporated Italian technologies and made as per Euro standard.

2. It is made through continuous improvement and upgrading based on our rich experience.

3. Forced external circulation with counter-flow type structure which is specially used for fruit & vegetable paste, jam, fruit pulp, syrup and other high viscous product’s vacuum evaporation and can retain the natural color, flavor and nutrients of the product at the maximum.

4. Be composed of tubular heater, vacuum evaporation chamber, multi-stage condenser, pumps (product circulation pump, product input & outlet pump, vacuum pump, water pump), auto PLC control system, valves, meters & gauges, operation platform, and etc.

5. Main structure with high quality food class stainless steel.

6. Continuous product’s automatic input and output and the final product’s Brix consistency are fully control by PLC system.

7. The condenser can be recycled into the steam boiler.

8. Compacted structure, stable running, high efficiency and energy-saved performance.

6. Pictures

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