Introduction：

Forced circulation vacuum concentrating equipment is suitable for jam, ketchup, peach jam, apricot sauce, strawberry sauce, chili sauce, syrup concentration, high viscosity material is designed according to the principle of evaporation of food materials, after my company based on Italian technology technical update and upgrade technology, with fruit jam production line design of forced circulation vacuum concentration, evaporation equipment.

Features:

1. The equipment has a reasonable design, compact layout and structure, small area, high concentration efficiency and low consumption of electricity, steam and cooling water.

2. Excellent material selection, and SUS304 stainless steel material is used for the production of pipelines with material contact surface.

3. The working principle of the equipment is under vacuum condition, continuous circulating heating in low temperature, low temperature boiling evaporate moisture of material, so as to maximize the protection of the material in the nutrition and flavor.

4. Fully automatic control of PLC, self-measurement can be achieved at all control points, advanced pressure induction detection technology is adopted, and the accuracy of liquid level control reaches 1mm.The information control center can realize the coordinated operation of upstream and downstream equipment.

Consitution：

The equipment is composed of tubular heater, vacuum evaporation chamber, multistage condenser, pump (material feeding and discharge circulating pump/pump/pump/pump), automatic PLC control system, the related valve group and testing instrument, operation platform, and other parts.

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