concentrated mango juice evaporator/mango evaporator

Name: concentrated mango juice evaporator/mango evaporator
SKU: 10215254

Model QW-NS-1 Evaporator Jiangsu,China(Mainland) Ref 10215254

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Key features

1.Most competitive price·2.Strong technical service support·3.Match for whole project system

Condition	New	Application	Food Processing
Power Source	steam	Process	Vacuum Distillation
Place of Origin	Jiangsu China (Mainland)	Model Number	QW-NS-1
Voltage	380V	Power(W)	105
Dimension(LWH)	non standard	Weight	evaporator
Certification	vaccum evaporation	Warranty	1 years
After-sales Service Provided	Engineers available to service machinery overseas	material	SUS304
capacity	150T/day	Details	1.Most competitive price · 2.Strong technical service support · 3.Match for whole project system

Packaging Detail	Pallet for evaporator
Delivery Detail	50 days

Mango juice Evaporator/ Mango Paste evaporator

Application:

The evaporator is used for the concentration of tomato, onion, chili, strawberry, blackberry, carrot, peach, and apricot.

Working Principle:

mango pulp evaporator adopts low consumption evaporating structure; the second effect self-circulation combines the first effect forced circulation so it is double effect combination structure which can decrease the running cost of the second forced circulation pump and other loss. Compared with domestic equipments (capacity at 300-500tons per day) it can save power by 250KW/H.
The machine is with features of compact structure and optimized layout, the length of the pipe between the first effect evaporator and the second effect evaporator is short. This structure can reduce the loss of heat. The evaporating way is rising film together with falling film, so the effect of heat transfer is better.
The pressure of the steam is low; the temperature of the paste is low too. Temperature of the first effect is 6870 and 3840 for the second effect. Due to the low steam temperature which is exhausted by the second effect, the steam consumption is lower than the three effect evaporator.
The end products have better color, flavor and nutrition because of the low evaporating temperature. It is not only applicable to the processing of tomato but also applicable to the processing of other fruit and vegetable with thermo sensitivity such as onion, chili, strawberry, blackberry, carrot, peach, and apricot paste etc.

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