stainless steel thin film evaporator

Short Description:

Stainless Steel Thin Film Evaporator. food grade design and finish, Wiped film evaporator, vacuum evaporator for milk, tomato paste, juice, whey, single effect, double effect

Material: SS304 ,SS316L ,Duplex stainless steel

heating type: steam

Evaporation (kg/h): 30-8000

Outlet Material Density (%): 45-48

Steam Cost (kg/h): 17-32

vacuum degree : -0.04-0.08Mpa

Evaporation temperature : 65-85 DegC

Type: single effect ,double effect ,triple effect

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Introduction of stainless steel thin film evaporator

The Triple-effect concentrator consists of three tubular heaters, three evaporators, circulating tubes, condensers, tanks and other auxiliary equipment.The concentrator is made of stainless steel SUS304, the heater and evaporator are equipped with insulation layer, the heat preservation is made with polyamine resin foaming, the external surface is sanded and matte is treated, which conforms to the GMP standard.

1. vacuum concentrator makes use of the methods of vacuum evaporation or mechanical separation to concentrate the materials. vacuum concentrator is composed of heater, evaporation chamber, foam remover, condenser, cooler and liquid receiver, etc. All the parts contacting with materials are made of SUS304/316L.

2. vacuum concentrator is suitable for the liquid evaporation&concentration in the industries of pharmacy, food, chemical, light industry, etc. This equipment features short concentration time, fast evaporation time and can protect the thermal sensitivity materials well.

3. At present, in order to improve the concentrated products’ quality, concentrator widely adopts vacuum concentration process. Usually, under 18-8Kpa low pressure state, it heats up the liquid materials by indirect steam heating to make it evaporate under low-temperature. So, the temperature difference between heating steam and liquid materials is larger. Under the same heat transfer condition, its evaporation rate is higher than atmospheric evaporation, which can reduce the liquid nutrition loss.