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+91 98967 93832Vacuum concentration of food and biological products: apple juice concentration, sweetened condensed milk production, tomato sauce concentration, fermentation broth concentration. Pedagogical Objectives: Establish a mass balance on the evaporator. Establish a heat balance on the condenser. Learn about Vacuum Evaporator suppliers for optimal educational outcomes.. Study the influence of pressure and agitation speed on evaporation time. Study the influence of pressure on product boiling point. Learn about Vacuum Evaporator specifications for optimal educational outcomes.. Calculate heat transfer coefficients for conduction in an agitated tank.
Technical Description: The laboratory unit is presented on a wheeled platform. It consists of:
Tank equipment:
Control cabinet includes:
Options: 6 kW / 95°C hot water heating unit.
One tank with double jacket for hot water or steam heating (option). Material: 304L stainless steel
Variable-speed scraper agitator with adjustment potentiometer
Tank lowering by manual hydraulic jack
Vacuum pump
Stainless steel coil condenser, demountable with drain valve
Direct-reading thermometers at condenser inlet and outlet, and at vapour circuit outlet
Flowmeter on condenser water circulation circuit
1 Pt100 temperature probe
1 drain valve
1 glass sight glass
Safety valve, control pressure gauge
1 vacuum break valve
1 dip tube
Double jacket temperature indicator
Agitator control
Vacuum pump control and protection



































