Laboratory reactor

processfor foodwith mixer

Designed to enable the possibility of processing various products at a pressure below atmospheric. Optimal volume for small production and laboratory purposes, also suitable for public catering organizations, dark kitchen in the HoReCa segment. Vacuum reactors are designed to be able to process various products at subatmospheric pressure. Some products are sensitive to high temperatures, therefore their processing is carried out at a reduced temperature, at temperatures below the boiling point of water at atmospheric pressure. This allows you to save the nutrients, trace elements and vitamins in the products, as well as their original taste and color. Very often, such installations are used for the production of jams, marmalade, confiture. They can also be used for cooking soups, sauces, syrups, obtaining multi-component mixtures and solutions. For the production of cosmetic gels, shampoos, tinctures, Nalewka. Vacuum can also be used to remove excess air bubbles that have formed during processing. This vacuum mixing process is referred to as a vacuuming or degassing process, which is usually carried out after the product has been processed. Reducing foam after work, and obtaining a denser product allows you to in some cases double the shelf life of the finished product. Technological processes: - brewing - heat treatment (heating or cooling) - mixing - agitation - dissolution - concentration - boiling - crystallization and many more.