150 to 3000 liters Vacuum Tank

Vacuum tanks are designed for preparing various products under vacuum conditions.
They can operate as part of a production line or as standalone equipment.
Model range: units with a working volume from 150 to 3000 liters.

Suitable for the preparation of:
• Syrups
• Jams, toppings, fruit infusions
• Jellies, marmalades
• Fillings (fat-based and fruit-based)
• Caramel, fondant masses, nougat
• Sauces, ketchup, marinades
• Fruit and vegetable purees
• Products with fruit or berry inclusions

Technical specifications:
• Volume: from 50 to 3000 liters;
• Cooking method: vacuum cooking, open boiling;
• Type of agitator: selected according to the product;
• Heating jacket with thermal insulation;
• Heat transfer medium: water / thermal oil / steam;
• Option to feed dry ingredients via vacuum pump;
• Temperature control of both the product and the heat transfer medium;
• Hygienic design;
• User-friendly control system.

Key advantages:
• Full production cycle;
• Ability to dose raw materials;
• Various cooking methods: with open top, under vacuum, or under overpressure;
• Flexible adjustment of the cooking cycle according to product type;
• Ability to add fruits and berries; in-line cooling;
• Dosed product discharge into containers.

Additional information:
Equipment parameters and configurations are selected individually based on the product and technological requirements.
Price — on request. Contact us to receive a commercial offer.