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Vacuum Milk Evaporator

Low-temperature concentration technology for optimal preservation

Notre évaporateur sous vide haute performance est spécialement conçu pour la concentration du lait, éliminant l'air et les gaz dissous tout en préservant les qualités nutritionnelles et organoleptiques du produit grâce à un traitement à basse température.

Type: Évaporateur à film tombant sous vide

Application: Concentration du lait et produits laitiers

Avantage: Préservation des nutriments et saveurs

Demander un devis Personnaliser

Main features of the Vacuum Evaporator

Traitement sous vide : 0.1-0.3 bar absolu pour une ébullition à basse température (40-70°C)
Élimination efficace de l'air et des gaz dissous : réduction >95% de l'oxygène
Capacité d'évaporation : 1,000 à 15,000 kg d'eau/heure selon configuration
Concentration finale : jusqu'à 50% de matière sèche selon le produit
Construction entièrement en acier inoxydable AISI 316L qualité alimentaire
Consommation énergétique optimisée : vapeur 1.1-1.3 kg/kg d'eau évaporée
Système de distribution en film mince pour une évaporation uniforme
Séparateur de gouttelettes haute efficacité intégré
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards
Contrôle PLC avec interface HMI tactile 15" et enregistrement des données
Système de nettoyage automatique CIP intégré

Full description

Our vacuum milk evaporator represents excellence in dairy product concentration. Designed specifically to remove air and dissolved gases from milk, it combines efficient degassing with exceptional preservation of nutritional and organoleptic qualities.

The vacuum-falling film technology allows for gentle evaporation at low temperatures, preventing the denaturation of milk proteins and the degradation of heat-sensitive vitamins. The patented dispensing system transforms the product into a thin film that ensures optimal mass transfer and homogeneous evaporation.

Removing dissolved oxygen prevents oxidation, which is responsible for changes in color and taste, as well as the loss of nutritional value. This evaporator is particularly well-suited for dairies seeking to produce high-quality dairy concentrates for cheesemaking, powdered milk, or dairy ingredients.

Technical data of the Vacuum Evaporator

Paramètre	Spécifications
Type de machine	Évaporateur à film tombant sous vide
Capacité d'évaporation	1,000 - 15,000 kg eau/heure
Pression de fonctionnement	0.1 - 0.3 bar absolu
Température d'évaporation	40-70°C (selon produit et concentration)
Concentration maximale	Jusqu'à 50% matière sèche
Efficacité énergétique	1.1 - 1.3 kg vapeur/kg eau évaporée
Pression vapeur requise	3 - 8 bar
Consommation eau de refroidissement	10-50 m³/heure selon capacité
Puissance électrique installée	25-150 kW
Surface d'échange thermique	50 - 500 m² selon modèle

Advanced Features and Details

Caractéristiques standards	Modules optionnels
Système de distribution en film mince	Compresseur thermique vapeur
Séparateur de gouttelettes intégré	Système MVR (Mechanical Vapor Recompression)
Nettoyage CIP automatique	Condenseur de vapeur à contact direct
Contrôle de niveau automatique	Analyseur en ligne de matière sèche
Interface utilisateur tactile 15"	Connexion Ethernet et supervision
Enregistrement des paramètres HACCP	Système de récupération de calories
Vanne de régulation automatique	Capteur d'oxygène dissous en ligne
Protection IP65	Carénage hygiénique complet

FEATURES DETAILS

Patented thin-film dispensing system

Notre système de distribution transforme le lait en un film extrêmement mince qui s'écoule par gravité sur les tubes chauffants. Cette technologie assure un transfert de masse optimal et une évaporation homogène, préservant la qualité du produit tout en maximisant l'efficacité énergétique.

Advanced vacuum degassing

The vacuum-operated system effectively removes air and dissolved gases from the milk, preventing oxidation and changes in color and taste. This gas removal also improves the stability of the concentrated product and its rehydration properties.

Integrated energy recovery

The evaporator incorporates heat exchangers for energy recovery between the outgoing concentrated product and the incoming product, significantly reducing steam consumption and operating costs.

Areas of application

Our vacuum evaporator is suitable for various applications in the dairy industry:

Condensed milk - For the production of unsweetened and sweetened condensed milk
Pre-concentration for drying - Optimization of drying towers for powdered milk
Concentrates for cheesemaking - Increased cheese yield
Dairy ingredients - Concentration of milk proteins and whey
Concentrated cream - For high-fat dairy products

Advantages of vacuum processing

Optimal nutritional preservation

Low-temperature vacuum evaporation preserves native proteins, heat-sensitive vitamins and aromatic compounds, ensuring a superior quality concentrated product.

Elimination of organoleptic defects

The removal of air and dissolved gases prevents oxidation which is responsible for cooked tastes and color changes, ensuring a final product with exceptional organoleptic qualities.

Energy efficiency

Vacuum technology combined with energy recovery systems allows for significant savings in operating costs compared to traditional evaporators.

Technical Frequently Asked Questions

Expert questions on vacuum evaporators and milk concentration technologies

Our patented degassing system uses a combination of vacuum and a dispenser that transforms the milk into a thin film. This configuration creates a sudden pressure drop that expels air and dissolved gases. The system achieves over 95% oxygen removal efficiency, thus preventing oxidation, which is responsible for alterations in color and taste, as well as the loss of nutritional value.

Vacuum technology allows for low-temperature processing (40-70°C) that preserves native proteins, prevents the denaturation of lactoglobulins and lactalbumins, and retains heat-sensitive vitamins (B1, B6, B12, C). The elimination of dissolved oxygen prevents lipid oxidation and the degradation of aromatic compounds, guaranteeing a concentrated product with exceptional nutritional and organoleptic qualities.

Vacuum evaporation is a crucial step in optimizing drying. By concentrating the milk to up to 50% dry matter, it significantly reduces the load on the dryer, improving its efficiency by 40-50%. Vacuum-concentrated milk exhibits better drying properties, faster rehydration, and superior functional properties thanks to the preservation of native proteins and the elimination of trapped gases.

Our evaporators are designed for modular integration into existing lines. We offer customized solutions with compatible CIP/SIP interfaces, connectivity with supervisory systems, and installation flexibility to suit space constraints. Our engineering team ensures complete integration, including performance validation and staff training, guaranteeing a smooth transition with minimal production downtime.