VACUUM CONCENTRATION BOULE

The vacuum technique makes it possible to evaporate the water present in the treated product, at low temperatures, it guarantees a process time saving and a more delicate treatment of the product concentration of juices, pulps, purees, compotes, jams and meat or vegetable broth. It is also used for confectionery products (cooked sugar) This process avoids the oxidation of products and is characterized by the preservation of organoleptic qualities, colors and aromas. In some cases, vacuuming is used for the cooling and deaeration of sauces and ready meals. We offer industrial models and also a range of small capacity for test and research laboratories and educational institutions. Proposed volume: from 8 to 1000 liters.