WORKING PRINCIPLE
The liquid is circulated through the calandria by means of a circulation pump, where it is superheated at an elevated pressure, higher than its normal boiling pressure. By entering the separator, the pressure in the liquid is rapidly reduced, resulting in some of the liquid being flashed or rapidly boiled off.
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MAIN DESIGN FEATURES
Concentrate on quality and yield of high-viscosity, heat-sensitive products at low temperature and high heat transfer efficiency.
Preserves the quality of highly viscous, heat-sensitive products
Boiling/evaporation does not take place on the heating surfaces but in the separator.
Fouling due to incrustation and precipitation in the calandria is therefore minimized.
More uptime due to reliable, robust, self-cleaning construction
Versatile, modular design makes it easy to process various products with similar physical properties and adapt capacity as needed
High yields due to long running times – ideal for uninterrupted processing of fresh produce during harvest season
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PROPERLY DESIGNED EVAPORATOR
A properly designed evaporator must, at a minimum:
Be designed to effectively transfer heat at a high rate with minimum surface area to be cost-effective for installation,operations and maintenance
Effectively separate the vapor from the liquid concentrate
Meet the conditions required by the product being processed
Produce a product that meets the required quality
Be energy efficient, where possible making effective use of steam with multiple-effect evaporation or vapor recompression
Minimize fouling of heat transfer surfaces
Be constructed of materials that are adequate to minimize corrosion
APPLICATIONS
Designed for products with high levels of solid material content and/or high viscosity.
Tomato juice concentrate.
Fruit concentrate.
Tropical fruit concentrate (mango, papaya, etc.).
Red berries concentrate (strawberries, cranberries, etc.).
Useful in all food industry processes where extraction of some water from raw materials is necessary at the same time maintain ing the product’s organoleptic properties.
MODELS AND TECHNICAL SPECIFICATIONS
Parameter | Specification |
Type | Forced Circulation Evaporator (Single/Multiple Effect) |
Capacity | 1,000 – 50,000 kg/hr (customizable) |
Heating Surface | 10 – 500 m² (depending on design) |
Circulation Pump | Centrifugal/Positive Displacement Pump |
Flow Velocity | 1.5 – 3.5 m/s (to prevent scaling & fouling) |
Operating Pressure | Vacuum to 10 bar (customizable based on boiling point requirements) |
Temperature Range | 50°C – 150°C |
Material of Construction | SS 304, SS 316, Titanium, Nickel Alloys, Duplex Steel (as per corrosion resistance needs) |
Heat Source | Steam (0.5 – 10 bar), Thermic Fluid, Electric Heating |
Evaporation Rate | Adjustable (depends on feed concentration & temperature) |
Separation System | Centrifugal separator or gravity-based vapor-liquid separation |
Control System | PLC/SCADA with automated temperature, pressure, and flow control |
Energy Efficiency | High (due to forced circulation and optional MVR/Thermal Vapor Recompression) |
Applications | Salt crystallization, caustic recovery, sugar concentration, dairy processing |
APPLICATION FIELDS
DOWNLOADS
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ENGLISH
ENGLISH
UREA TO AMMOUNIA
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WFF EVAPORATOR
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LAB REACTOR
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