Evaporation under
vacuum conditions



In evaporation systems, product is constantly re-circulated; because of the temperature, the product becomes progressively separated from water and other volatile elements that can be recovered afterwards. Under vacuum conditions, the boiling point of the product decreases, which in turn:

1. Reduces the amount of heat required to reach boiling temperature
2. Reduces the amount of cooling needed for condensing
3. Mitigates the impact of high temperatures on the product


Recommended for the following applications

  • Industrial applications where energetic efficiency is paramount.
  • Fruit concentrates.
  • Broth extraction.


  • Reduction of energy consumption.
  • Improves the quality of the final product