Tomato sauce doesn't darken, strawberry juice retains its aroma, and jam doesn't scale—forced-circulation vacuum evaporator, low-temperature, high-efficiency concentration solution.
Aug 27, 2026
Opening · The Pain Points
Have you ever faced any of these?
- Tomato paste that turns dull and loses its bright red color after concentration.
- Strawberry juice that loses its fresh, fruity aroma – leaving little of the original taste.
- High-viscosity fruit jam that keeps scaling up in the evaporator, costing you an entire shift just to clean it out.
- Steam bills that keep climbing, eating into your margins with every ton of product.
If any of this sounds familiar, it's time to take a fresh look at the Forced-Circulation Vacuum Evaporator.
What It Is · Technical Positioning
This is not your standard evaporator. It is a purpose-built concentration solution for high-viscosity and heat-sensitive food products.
Developed with Italian engineering expertise and manufactured to European food industry standards, it resolves three of the most stubborn conflicts in food processing at once:
01
Low temperature
vs.
High efficiency
02
High viscosity
vs.
Fouling resistance
03
Product quality
vs.
Operating cost
Core Advantages · Four Breakthroughs
1. Vacuum Low-Temperature Concentration – Lock in Natural Flavor
Under vacuum (approx. 90 kPa), the boiling point of the product drops significantly. Evaporation temperatures range from just 48 °C to 78 °C – far lower than atmospheric evaporation. This means the red color of tomatoes, the aroma of strawberries, and the sweetness of mangoes are preserved intact, not cooked away.
2. Forced Circulation Design – High Viscosity, No Scaling, Richer Color and Flavor
Conventional evaporators struggle with viscous products – they stick to the heating tube walls, heat transfer efficiency plummets, and cleaning frequency soars. The forced-circulation vacuum evaporator keeps the product moving through the heating tubes at velocities exceeding 1 m/s. High-viscosity pulps flow smoothly, scaling is minimized, continuous run times are extended, and cleaning downtime is drastically reduced.
3. Multi-Effect Energy-Saving Design – Cut Steam Costs in Half
With double-effect or triple-effect configurations, the secondary vapor generated in the first effect is reused as the heating medium for the next effect. Compared to single-effect systems, steam consumption can be reduced by 40–50 %. For a double-effect system with an evaporation capacity of 3,300 L/h, this translates into hundreds of thousands of yuan in annual steam savings.
4. Fully Automatic Intelligent Control – Safe and Reliable Even Unattended
Equipped with a Siemens PLC control system, a high-resolution HMI touchscreen, and an inline Maselli Misure digital refractometer, the system continuously monitors and automatically adjusts Brix concentration in real time. Even more impressively, liquid level control accuracy reaches ±1 mm – achieved through advanced pressure-sensing technology that sets a new benchmark in the industry.
Applications · Where It Excels
Fruit & Vegetable Processing:
Fruit & Vegetable Processing:
1,Tomato paste concentration (4.5–5.5 °Brix → 28–38 °Brix)
2,Apple, pear, peach, and apricot juice concentration
3,High-viscosity jam concentration – strawberry, mango, pineapple, and more
Other Industries:
1,Syrups, edible gums, and other high-viscosity fluids
2,Low-temperature concentration of herbal extracts and biochemical products
3,Liquid evaporation in fine chemicals and light industrial applications
Capacity range: from 1,000 L/h to 60,000 L/h, with single-effect, double-effect, triple-effect, and multi-effect configurations available – customized to your needs.
Trust & Track Record – Isn't 45 Years Proof Enough?
Shanghai Jump Machinery & Technology Co., Ltd. – successor to the former Shanghai Qianwei Machinery Factory. Our track record speaks for itself:
45 years of experience in food process engineering
330+ production lines installed worldwide
70+ fruit and vegetable concentration lines operating reliably in Xinjiang, Inner Mongolia, and beyond
Deep technical collaboration with Italian partners, built to European standards
Our quality has been proven, time and again, in real-world production.
Closing · Call to Action
In the world of food processing, temperature and time are the enemies of quality – and they are also our battleground.
If you are tired of dull colors, lost aromas, and endless cleaning cycles, it is time to upgrade to a genuine forced-circulation vacuum evaporator.
Contact us today for your customized concentration solution:
Shanghai Jump Machinery & Technology Co., Ltd.
WhatsApp: +8613310056505
Email: nancy@sinojump.com
Website: www.sinojump.com
