VACUUM BOILER

The vacuum vessel is an industrial processing tank designed to heat, process, concentrate, or cook products at lower temperatures by creating a vacuum (reduced pressure) inside the vessel. Under normal atmospheric pressure, water boils at approximately 100 °C. Under vacuum, however, the boiling point can be reduced to around 60–70 °C. Thanks to this principle, heat-sensitive products can be processed more gently, helping to preserve their natural color, texture, and overall product quality. The product is transferred from the previous processing vessel into the vacuum vessel by means of a vacuum pump, using negative pressure. Heating is provided through a steam-heated jacket surrounding the vessel. Products processed under vacuum typically boil at approximately 65–70 °C. The integrated sampling rod allows samples to be taken during operation without breaking the vacuum. Once the process is completed, the finished product is discharged through the outlet valve.