Vacuum concentration device
Concentrating the original liquid by evaporating moisture from it in a low-temperature zone. It is possible to concentrate syrup, broth, hot spring water, fruit juice, jam, etc.
The vacuum concentration device lowers the boiling point of the moisture contained in the raw materials by heating them under reduced pressure, allowing for the drying of the raw materials at low temperatures. Because it concentrates the raw materials at high vacuum and low temperatures, when used in food applications, it minimizes oxidation and degradation due to heat, allowing for concentration while preserving the original flavor. 【Features】 ■ Since the concentrate is produced at low temperatures, the temperature around the device is close to room temperature. Additionally, the inside of the device is in a vacuum state, and the evaporated moisture is discharged in the form of drain water, resulting in minimal odor generation during the concentration process. ■ It can also be used for concentrating viscous liquids. ■ By heating while stirring, it prevents browning of the raw materials and eliminates temperature unevenness within the tank. ■ Automatic liquid supply allows for control of the supply amount, enabling a compact design. *For more details, please feel free to contact us.
- Company：ヤスジマ
- Price：Other
