Yoghurt Vacuum Evaporator These units mainly used for increasing the solid material ratio in the milk by evaporating the water content as well as for thickening the consistence of molasses and jam by means of water evaporation. Boiling temperature is decreased as the machine enables evaporation under vacuum pressure. Therefore, minerals in the product are not degraded as well as water is extracted in a rapid manner to acquire maximum efficiency possible. Capacity: 1000, 2000, 3000, 4000, 5000 LT
Технические характеристики
CharacteristicsTypevacuumLaboratory/processprocessApplicationsfor dairy products
