The evaporation device is designed to increase the liquid concentration of food products through a controlled vacuum evaporation process.
Combined with MVR (Mechanical Vapor Recompression) technology for efficient utilization of process energy.
The system enables operation at relatively low process temperatures, resulting in significant energy savings and maintaining product quality.
The evaporation process is based on lowering the boiling point of the material by creating vacuum conditions in the system. Reducing the pressure allows evaporation at lower temperatures compared to evaporation at atmospheric pressure.,
This reduces thermal stress and damage to the product's characteristics.
The vapors generated during the process are collected and compressed by the system. .
Compressing the steam raises its pressure and temperature to a level that allows it to be reused as an internal heat source for the process.,
