YOGHURT VACUUM EVAPORATOR

These units mainly used for increasing the solid material ratio in the milk by evaporating the water content as well as for thickening the consistence of molasses and jam by means of water evaporation.

Boiling temperature is decreased as the machine enables evaporation under vacuum pressure. Therefore; minerals in the product are not degraded as well as water is extracted in a rapid manner to acquire maximum efficiency possible.

TECHNICAL SPECIFICATIONS

  • AISI304 quality stainless steel material
  • All plastic and derivative material are convenient to food and cleaning detergents
  • System is working under vacuum conditions
  • Product is preheated to evaporation temperature in internal coil-tube exchangers with regeneration progress maintains low steam consumption
  • May be used in various applications such as production of grape juice, pectin, fruit juice, milk for yoghurt, whey
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