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Industrial Low Temperature Evaporator - Gentle Concentration Technology

Industrial Low Temperature Evaporator

Advanced vacuum concentration technology to preserve product quality

Our high-performance, low-temperature evaporator is designed for the vacuum concentration of fruit juices, dairy products, plant-based drinks, and natural extracts. Low-temperature concentration preserves vitamins, nutrients, and natural flavors without thermal alteration.

Type: Low temperature vacuum evaporator

Application: Fruit juices, dairy products, plant extracts, beverages

Advantage: Preservation of organoleptic and nutritional qualities

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Main features of the Low Temperature Evaporator

Concentration under vacuum at low temperature: 18-24°C
Complete preservation of vitamins, enzymes and aromatic compounds
Evaporation capacity: 100 to 1,000 liters/hour depending on configuration
Concentration up to 60-67° Brix depending on the product
Reduced energy consumption thanks to the vacuum system
Single-effect evaporation with automatic regulation
Constructed entirely of food-grade AISI 316L stainless steel
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 9001
PLC control with 15" touchscreen HMI interface and data logging
Integrated CIP automatic cleaning

Full description

Our low-temperature evaporator represents excellence in the gentle concentration of heat-sensitive products. Designed to preserve the organoleptic characteristics of the raw material while allowing for optimal concentration, it guarantees superior quality in the final product.

Vacuum technology allows the evaporation of pure water or alcohol at low temperatures (+18/24°C), leaving intact the organoleptic characteristics of the treated product and the balance between the different substances in solution.

The system automatically controls and regulates the correct product temperature to achieve optimal evaporation performance. This solution allows for a significant reduction in investment costs because evaporation occurs in a single-effect manner.

Technical data of the Low Temperature Evaporator

Setting	Specifications
Machine type	Low temperature vacuum evaporator
Evaporation capacity	100 - 1000 L/hour (water evaporated)
Evaporation temperature	18-24°C (adjustable)
Maximum Brix degree	60-67° Brix depending on the product
Vacuum pressure	10-50 mbar absolute
Energy consumption	25-220 kW depending on capacity
Operating pressure	Up to 6 bar
Materials in contact	AISI 316L, EPDM, NBR, PTFE
Cooling water consumption	2-10 m³/hour
Noise level	70-78 dB(A)

Advanced Features and Details

Standard features	Optional modules
High-efficiency plate/tubular heat exchanger	Integrated aroma recovery system
Automatic temperature and vacuum regulation	Online concentration controller using refractometry
Automatic CIP cleaning	Filtration pretreatment system
Separate finned battery for cooling	Online pH and conductivity controller
15" Touchscreen User Interface	Ethernet connection and SCADA supervision
Recording of HACCP parameters	Complete traceability system
High-performance vacuum pump	Energy-saving regenerative heat exchanger
Protection IP66	Complete hygienic fairing

FEATURES DETAILS

Gentle vacuum evaporation

The evaporator operates under vacuum to allow water to evaporate at a low temperature (18-24°C), thus preserving heat-sensitive compounds such as vitamins, enzymes, and aromas. This technology enables gentle concentration without thermal alteration of the product.

Advantages compared to membrane filtration

Compared to membrane filtration, this technology requires less controlled pretreatment, achieves higher concentration levels with reduced costs, requires simpler maintenance (no periodic membrane exchange) and allows for easier and more economical chemical cleaning.

Automation and advanced control

The PLC control system with a touchscreen HMI interface allows for precise management of all process parameters. Automatic temperature and vacuum regulation ensures optimal operating conditions for each product type. Automatic data logging guarantees traceability and compliance with HACCP standards.

Areas of application

Our low-temperature evaporator is suitable for various applications in the food and pharmaceutical industries:

Fruit juices and nectars - Concentration without heat damage, preserving freshness and flavors
Dairy products - Whey concentration, milk, milk proteins
Plant-based drinks - Almond milk, soy milk, oat milk, rice milk
Natural extracts - Extracts of plants, algae, yeasts and ferments
Alcoholic beverages - Beer, wine, spirits, plant distillates

Advantages of low-temperature concentration

Optimal nutritional preservation

The absence of intense heat treatment preserves vitamins, enzymes, antioxidants and other heat-sensitive bioactive compounds, ensuring a superior final product with intact nutritional properties.

Exceptional organoleptic quality

The natural flavors, aromas, and colors of the products are perfectly preserved, without the development of cooking tastes or caramelization. The concentrated product retains the sensory profile of the fresh product.

Energy and economic efficiency

Single-effect vacuum technology allows for high concentration levels with very low energy consumption. Investment and maintenance costs are reduced compared to membrane filtration systems.

Technical Frequently Asked Questions - Low Temperature Evaporation

Expert questions on low-temperature evaporators and gentle concentration technologies

Low-temperature concentration under vacuum (18-24°C) prevents the denaturation of heat-sensitive proteins and the degradation of water-soluble vitamins (C, B). Unlike traditional evaporators operating at 60-80°C, this technology preserves up to 95% of volatile aromatic compounds and 90% of natural antioxidants. Enzymes remain active, and the molecular structure of nutrients is maintained intact, guaranteeing a superior final product.

Low-temperature evaporation offers several key advantages: it requires less intensive pretreatment, achieves higher concentration levels (up to 67° Brix), reduces maintenance costs (no periodic membrane replacement), and simplifies cleaning operations (CIP). Furthermore, it allows for complete concentration without loss of low molecular weight compounds, unlike nanofiltration, which removes some mineral salts.

This performance is made possible by the high-vacuum system (10-50 mbar) which lowers the boiling point of water to 18-24°C. Single-effect evaporation technology with PID control maintains a constant temperature in the evaporation chamber. The short residence time (a few minutes) and the absence of localized hot spots preserve the integrity of heat-sensitive compounds. For particularly sensitive juices, an optional aroma recovery system condenses and reintegrates volatile compounds.

Acidic fruit juices (orange, lemon, apple) retain their vitamin C and original freshness. Plant and algae extracts maintain their active ingredients and bioactive compounds. Dairy products (whey, milk) retain their native proteins and functional properties. Plant-based drinks (almond, oat) maintain their natural aromatic profile. Honeys and syrups avoid crystallization and caramelization. Distillates and spirits preserve their subtle notes and aromatic complexity.

Power consumption ranges from 25 kW (CM100 model) to 220 kW (CM1000 model) for evaporation capacities of 100 to 1000 L/h. Optimization is achieved through: the integration of a regenerative heat exchanger (savings of up to 30%), the use of recycled cooling water, precise vacuum adjustment according to the product type, and cycle programming to operate during off-peak hours. The separate finned coil system enables efficient cooling with water consumption reduced by 40-50% compared to traditional systems.