Kirjeldus

Vacuum evaporator used in dairies to remove part of the water from milk and thus increase its dry matter content before yogurt production. The same equipment is used in jam and pekmez workshops to concentrate the pulp and give it its consistency. As evaporation takes place under vacuum, the boiling point is lowered: the minerals in the product are better preserved, water extraction is rapid and energy consumption remains low. Available capacities: 1,000, 2,000, 3,000, 4,000 and 5,000 litres.