Vacuum Pan

Continuous type Vacuum Pan

• Straight plug flow pattern.
• Optimum heating surface to volume ratio.
• Floating calandria to have effective circulation and optimum circulation ratio of 1:1.
• Optimum tube length to promote circulation and minimum hydrostatic head which minimizes boiling point elevation.
• Multiple entry of steam / vapour.
• Efficient use of low pressure vapours for pan-boiling and with steady consumption results in stabilised working of evaporators.
• Steam and power saving.
• The average steam / vapour demand per unit weight of massecuite is 0.4 - 0.45 against batch per demand of 0.6.
• Steady evaporation reduces cooling water requirement resulting in lesser energy requirement of pumping when compared with batch pans.
• Sufficient volume for tightening purpose up to 40%.
• Improved exhaustion of mother liquor with high purity drops in the pans, results in the subsequent reduction of losses and improvement in Process house efficiency.
• Production of better quality sugar in terms of uniform crystals size and improvement in colour.
• Automation for feeding of grain, syrup and molasses.

Product range: 15 m3 up to 120 m3

Batch Type Vacuum Pan

• Favourable correlation of heating surface and capacity.
• Rapid boiling.
• Uniform grain, free from conglomerations.
• Large down take for rapid circulation and lower graining volume.
• Uniform degree of super saturation.
• Manually /pneumatically / hydraulically operated discharge valve of sturdy construction and amply sized for quick discharge.
• Tangential double entry jacketed type calandria.
• Effective feed distribution arrangement in bottom cone.
• Boiling with bled vapours of low pressure and temperature thus contributing to steam saving.
• Suitable for complete automation.
• Mechanical circulator (Optional).

Configuration of pan station and bleeding scheme is selected to achieve steam consumption at 32% and lower.