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• Evaporator
The evaporator represents the “state of the art” in tomato paste evaporation technology. All important features required by a modern evaporator are achieved:
- Accuracy in performances
- Low temperatures
- Product deaeration
- Extended turn down time
- Reliability during operation
- Excellent final product quality
- Full monitoring and control thanks to PLC/PC Command Desk
The incoming juice goes on counter-current flow with vapours.
The evaporator can be:
- Single
- Double
- Triple
- Quadruble effect
With 1 or 2 finishing stages.
The incoming juice goes on counter current flow with vapours, that means that the highest temperature is in the last stage where the products is concentrated at the final value while the lowest is in the stage of the incoming juice.
In each effect the product is kept in continuous recirculation by specific centrifugal pumps, and the passage from one stage to the next one is controlled by electronic level transmitter.
The condenser, to condensate the vapours at 40÷45°C of the last effect, can be barometric or semibarometric type.
Possible configuration are:
- Up to 200 Tons/day: Double Effect
- From 200 Tons/day up to 1000 Tons/day: Triple Effect
- From 1000 Tons/day onward: Triple Effect - Four stages (or 4 effects)
Capacity: up to 2000 Tons/day
Evaporator
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