LARGE SCALE VACUUM COOKING BOULE

Product catalog summary

Overview: The document describes a vacuum cooking system used for producing various food products such as jam, marmalade, molasses, tomato paste, ketchup, and jelly. The system operates under a vacuum to preserve the natural qualities of the products and prevent the formation of harmful compounds like hydroxymethylfurfural (HMF).

Specifications:

Boiling Temperature: 55-60°C under 600-650mmHg vacuum.
Material: AISI 304 CrNi stainless steel.
Capacity: Maximum raw-material loading of 1500 liters and minimum final product unloading of 550 liters.
Jam Production Capacity: Up to 1000 kgs per batch.
Evaporation Capacity: Up to 500 liters/hr of water.
Dimensions: Approximately 359cm x 315cm x 488cm.
Net Weight: Approximately 1760 kgs.
Electrical Consumption: 380-400VAC, 50Hz, 3ph + N + PE; Total power 10 kW.
Water Consumption: Approximately 10-12 tons/hr at 16-18°C, at 2-2.5 bar.
Saturated Steam Consumption: Approximately 800-1000 kgs/hr at 3 bar.

Components:

Cylindrical section with spherical cambers.
Surveillance ports and manhole cover with seal.
Ball valves for raw material and product handling.
Sample stick with soft teflon seal.
Vacuum evacuation valve with analog gauge.
Motoreducer driven mixer with teflon scrapers.
Tubular heat exchanger type condenser.
Condenser storage-discharge tank and vacuum pump.
Steam heated jacket.
Electrical Control Panel.

Manufacturer Information: Tabanli Makina Sanayi ve Ticaret Limited Sirketi, located in Bursa, Turkey. Contact details include phone, fax, web, and email.

Catalog excerpts

VACUUM COOKING BOULE Model. TVPS02 It is used for production of jam, marmalade, molasses, tomato paste, ketchup, jelly and the products will be evaporated. It is used to cook the product at a boiling temperature of approximately 55-60°C under an average of 600-650mmHg vacuum. The natural taste, aroma, color, nutritional value of the product will not be deteriorated and HMF (hydroxymethylfurfural) which is a harmful chemical compound will not be formed due to cooking at low temperature boiling point. It works as batch; Maximum raw-material loading volume: 1500 liters – Minimum final product unloading volume: 550 liters Construction is made of AISI 304 CrNi stainless steel material. Cylindrical section diameter is ø130cm and the lower, the upper, the heating jacket cambers are spherical. One of them is lightening, totally 3pcs of surveillance ports. Ø40cm manhole cover with seal. 2” ball valves for suction of Rawmaterial/Syrup/Sugar/Additive etc. at the cylindrical body. 4” ball valve for unloading of product at the bottom. Sample getting stick with soft teflon seal against vacuum evacuation. Vacuum evacuation valve arrangement with analog vacuum gauge. Motoreducer driven mixer with teflon scrapers. Mixer shaft is assembled with soft teflon seal against vacuum evacuation. Tubular heat exchanger type condenser. Condenser storage-discharge tank and water ring type cast iron vacuum pump and condenser discharger pump. Steam heated jacketted. Jam Production Capacity: up to maximum 1000 kgs/batch. Evaporation capacity: up to 500 liters/hr of water. (This is the theoretical value for boiling of pure water when the system is stable. This value may change for the different products) Electrical Control Panel. Assembled Overall Dimensions (L*W*H): approx. 359cm.*315cm.*488cm. Net Weight : approx. 1760 kgs Electrical Consumption: 380-400VAC, 50Hz, 3ph + N + PE; Total power (10 kw) Water Consumption: approx. 10-12 tons/hr at 16-18°C, at p=2-2,5bar (inlet 2 1/2”) (it can be reduced by using with cooling tower) Saturated Steam Consumption: approx. 800-1000 kgs/hr at p=3bar (inlet DN40) TABANLI MAKINA SANAYI VE TICARET LIMITED SIRKETI Isabey mh. Ismetiye cd. No:153/3, 16290 YILDIRIM, BURSA / TURKIYE email: info@ta

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LARGE SCALE VACUUM COOKING BOULE

LARGE SCALE VACUUM COOKING BOULE

Catalog excerpts

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