Vacuum Vessel

VACUUM BOILER Vacuum boiler is an industrial container used to heat, process, condense or cook products at lower temperatures by creating a vacuum (low pressure) inside. Water, which normally boils at 100 °C, boils at much lower temperatures, such as 60–70 °C, under vacuum. Thanks to this principle, heat-sensitive products are processed without being damaged or losing color and texture. The products are fed into the boiler using negative pressure with a vacuum pump from the previous boiler. A steam system is used in the jacket. The average boiling temperature of products cooked under vacuum is 65–70 °C. Thanks to the sampling rod, samples can be taken without breaking the vacuum. After the process is completed, the product exits through the discharge valve. Working Principle: Water, which normally boils at 100°C, boils at much lower temperatures, such as 60–70°C, under vacuum. Thanks to this principle, heat-sensitive products are processed without being damaged or losing color and texture. The average boiling temperature of products cooked under vacuum is 65-70°C. Features • Products are fed into the boiler using minus pressure with a vacuum pump. • A steam system is used in the jacket. • Thanks to the sampling rod, the vacuum is not disturbed. samples can be taken• After the process is completed, the product is released from the discharge valve• Material: AISI 304Technical SpecificationsMODELFRM.VK20FRM.VK100FRM.VK300FRM.VK500FRM.VK1000FRM.VK1000X2FRM.VK1000OHCAPACITY20 LT/HOUR100 LT/HOUR300 LT/HOUR500 LT/HOUR1000 LT/HOUR1000 LT kW2.2 kW2.2 kW 304AISI 304AISI 304AISI 304AISI 304AISI 304AISI 304Usage Areas JAM & MARMALADE PRODUCTION LINE TOMATO PASTE PRODUCTION LINE PEPPER PASTE PRODUCTION LINE AJVAR PRODUCTION LINE MOLASSES PRODUCTION LINE FRUIT JUICE PRODUCTION LINE SAUCE PROCESS UNIT Usage Areas JAM & MARMALATE PRODUCTION LINE TOMATO PASTE PRODUCTION LINE PEPPER PASTE PRODUCTION LINE AJVAR PRODUCTION LINE MOLASSES PRODUCTION LINE FRUIT JUICE PRODUCTION LINE SAUCE PROCESS UNIT