VVU vacuum evaporator
Heating under vacuum, moisture evaporation
⏱ Calculation and quotation within one business day
CE marking · ISO 9001 · export deliveries, commissioning. Terms →
Description
The VVU vacuum evaporator heats the product under vacuum and evaporates moisture from it at a reduced temperature, which preserves its flavour and beneficial properties. It is used to make condensed milk, sauces, pastes and jam, as well as cosmetics and pharmaceutical preparations. The typical version has a heating jacket with electric heating elements, cooling, a frame agitator with scrapers, a vacuum pump, 50 mm thermal insulation and a cleaning head; control is either with automatic regulation or fully automatic by recipe.
The most typical version may include: PU foam thermal insulation, 50 mm; DN 300 mm manhole; electric heating elements; cleaning head; full-volume heating jacket; strip jacket on the shell for cooling; frame agitator with scrapers; NMRV geared motor with frequency drive; heating medium — water/propylene glycol; vacuum gauge; DN100 sight glass; control panel with temperature controller using two sensors (jacket/product) and agitator control; conical bottom; NVV vacuum pump; AISI 304 support; AISI 304 cladding (optional); 10 L funnel DN50 (assembly with butterfly valve).
Price from €8,900. The final cost depends on the configuration, technical specifications and the tasks the equipment is selected for: volume and capacity, heating type, level of automation and options. Write or call us — our process engineer will select a suitable option and prepare a quotation within one business day.
Advantages
- Heating under vacuum — processing at reduced temperature preserves flavour and nutritional properties
- Condensed milk, sauces, pastes, jam, cosmetics, pharmaceuticals
- Used in the food, cosmetic, pharmaceutical and chemical industries
- Manufacture to your technical specification
- Liquid-ring vacuum pump — designed for deep vacuum, unlike an air compressor
Specifications
| Material | AISI 304/316 |
FAQ
What is the VVU used for?
To heat the product and evaporate moisture at a reduced temperature: condensed milk, sauces, pastes, jam, cosmetics, pharmaceuticals.
What is cooked in the VVU?
Most often condensed milk and dulce de leche (boiled condensed milk), jams, fruit butter, preserves and sauces. Good condensed milk cannot be made in an ordinary cooking kettle: cooking takes place at a high temperature, which affects the flavour. Vacuum and low-temperature cooking are needed.
What volumes are available?
500 L is chosen most often. We also make smaller units — for example, 60 and 150 L — and larger ones for your task.
What steels and agitators are used?
AISI 304, 316 or 321, with various types of agitators and vacuum pumps — selected according to the type and properties of the product.
How much does the VVU cost?
The price is from €8,900. The final cost depends on volume and automation. We will prepare a quotation within one working day.
