They are simple effect evaporators which can treat high viscosity and very thermosensitive products.
These machines are used when the products to be treated have high viscosity and/or are particularly thermosensitive.
Benefits:
– Very low time of presence of the product inside the machine which causes a minimum organoleptic deterioration of the treated product.
– Low operating temperature which causes again a very low organoleptic deterioration of the product.
– Possibility to reach high concentrations and high viscosities of the final product.
– Possibility to obtain the required concentration even in a single passage of the product inside the machine.
Range:
The potentiality in terms of evaporated water ranges from 800 to 1500 kg/h of evaporated water
Scopes:
– Tomato concentrate with high final concentration values up to 50 % total solid cold break
– Fruit/vegetables purees
– Other thermosensitive products
Type : thin-film
Laboratory/process : laboratory
Applications : for liquid concentration, fruit puree
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