This equipment is suitable to be used to make cryoconcentration the thermally sensitive product (juice, sauce, syrup and etc) under vacuum conditions. Main technical parameter:
Production capacity: 300-1000kg/h (water evaporation capacity) Heating area: 2.3-9m2. Vacuity in tank: 640-670MMHg Air consumption: 350-1100kg/h Water consumption: 12-39T/h Vapor pressure: 0.05-0.12Mpa Speed of agitator: 20-30r/min Pump: 50TSW4 - multistage pump75TSW5 Internal diameter of tank: 800mm - 1100mm
Unique feature: 1. This equipment can strengthen the concentration effect and improve the product quality by putting heating steam in jacket and concentrate the mashed fruit. Meanwhile force the flow by continuous stir the mashed fruit and heating the liquor.
2. The main character of the equipment is simple structure, it can easily operate and controlled. Got small heating area and strong production capacity. The concentrator is consisted of upper tank and lower tank. It has cross shaft stirrer installed in the lower tank drives by electric motor. The rotated speed is 20-36r/min, it has four agitating vane in stirrer which 5-10mm distance between the heating area.
3. It has manhole insight glass, illumination, meter and vapor-liquid separator, the indirect steam condensed and extracted through two tandem type condenser. Vacuumed by water ring pump to guarantee the vacuity in the concentration tank can meet the requirement.