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Brand Name : QIHONG
Model Number : QHMEC-01
Place of Origin : CHINA
MOQ : 1 set
Price : To be quoted when contacting with us and let us know your detail request and specifications
Payment Terms : T/T for deposit, , T/T or L/C for balance payment before shipment
Supply Ability : 1 sets per month
Delivery Time : Within 80 days since receipt of advance payment
Packaging Details : Packed by film wrapping
Application: it is specially used for continuous low-temperature vacuum concentration of jam (tomato sauce, mango pulp, peach sauce, apricot sauce, strawberry sauce, chili sauce, etc.), pulp beverage, syrup, edible glue and other high viscosity materials. Ketchup can be condensed from 4.5-5.5%Brix to 28-30%Brix, 30-32%Brix or 36-38%Brix products according to customer requirements.
Product specifications: 300~35000L/ h (calculated according to the amount of evaporation).
Working principle: the main structure is made of high quality stainless steel; It is composed of tubular heater, vacuum evaporation chamber, multistage condenser, pump (material circulation pump/inlet and outlet pump/vacuum pump/water pump), automatic PLC control system, related valve set and testing instrument, operating platform and other components. It has the advantages of compact structure, stable operation, high production efficiency and energy saving.
This set of continuous forced external circulation vacuum concentrator is designed according to the principle of evaporation of food materials, based on Italian technology, through our company's technology update and technology upgrade, and fruit pulp jam production line supporting the design of forced circulation vacuum concentrator and evaporation equipment. The design of the equipment is reasonable, layout, compact structure, small area, high concentration efficiency, low consumption of power, steam and cooling water, and good material selection, and material contact surface of the pipe are made of SUS304 stainless steel material.
Suitable for the concentration of jam (tomato sauce/peach sauce/apricot sauce/strawberry sauce/pepper sauce, etc.), syrup and other high viscosity materials. The principle is in the vacuum state, continuous low temperature circulation heating, so that the material low temperature boiling evaporation of water, so as to protect the nutrients in the material and original taste.
This equipment integrates the international advanced technology, adopts the European food industry standard manufacturing, has our company in Xinjiang Inner Mongolia and other places more than 70 production line practice has proved the superb quality. Our company is capable of designing and developing single-effect, two-effect, three-effect and multi-effect evaporators with evaporation.
| Model No. | VCS-1000 | VCD-2000 | VCD-5000 | VCT-10000 | VCT-18000 | VCT-24000 | VCT-35000 | 
| Number of evaporation effect | Single effect | Double effect | Double effect | Double or triple | A valid | A valid | A valid | 
| Evaporation (water)(L/H) | 1000 | 2000 | 5000 | 10000 | 18000 | 24000 | 35000 | 
| Steam consumption (approx)(T/H) | 1.1 | 1.2 | 2.8 | 5.7(Double effect) 4.1(three-way) | 7.4 | 9.6 | 13.8 | 
| Evaporation temperature (approx.)(℃) | 46-67 | 46-73 | 46-73 | 46-73 | 46-73 | 46-73 | 46-73 | 
| Cooling water consumption (approx)(T/H ≤20℃) | 50 | 80 | 200 | 380(Double effect) 280(three-way) | 500 | 680 | 1000 | 
| Motor power (approx.)(KW) | 50 | 80 | 110 | 180 | 340 | 490 | 750 | 
Technical features:
Our company provides single-effect forced external circulation vacuum concentrator, double-effect forced external circulation vacuum concentrator, triple-effect forced external circulation vacuum concentrator and other continuous concentrator with evaporation capacity of 0.5-35 tons/hour.
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| Single / Double / Triple Effect Forced External Circulation Vacuum Concentrator Juice Evaporator Images | 
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