Vacuum concentrator TVP

for the food industry

It is used for production of jam, marmalade, molasses, tomato paste, ketchup, jelly and the products will be evaporated. It is used to cook the product at a boiling temperature of approximately 55-60°C under an average of 600-650mmHg vacuum. The natural taste, aroma, color, nutritional value of the product will not be deteriorated and HMF (hydroxymethylfurfural) which is a harmful chemical compound will not be formed due to cooking at low temperature boiling point. It works as batch; Maximum raw-material loading volume: 100 liters – Minimum final product unloading volume: 55 liters Construction is made of AISI 304 CrNi stainless steel material. Cylindrical section diameter is ø60cm and the lower, the upper, the heating jacket cambers are spherical. Sample getting stick. Motoreducer driven mixer with teflon scrapers. Tubular heat exchanger type condenser. Condenser storage-discharge tank and water ring type vacuum pump assembled to this tank. Electrical Control Panel. You can choose one from either Electric heated or Steam heated options. Jam Production Capacity: up to maximum 80-100 kgs/batch. Evaporation capacity: up to 50 liters/hr of water. (with steam heated option) Overall Dimensions (L*W*H): approx. 175cm.*125cm.*235cm. Net Weight : approx. 290kg Electrical Consumption: 380VAC, 50Hz, 3ph + N + PE; Total power (electric heated option: 9,1 kw / steam heated option: 1,6 kw) Water Consumption: approx.2-2,5 tons/hr at 16-18°C, p=2-2,5bar (inlet1/2”)