Engineer-to-order MVR (Mechanical Vapor Recompression) evaporator in food-grade stainless steel (SS316L/duplex), designed for tomato paste concentration and lactic acid process duties. The system uses electricity-driven vapor recompression to recycle latent heat, enabling low-temperature, energy-efficient evaporation with consistent product quality and predictable OPEX.
Secondary vapor is mechanically compressed (electric VFD) to raise saturation temperature and reused as the heating medium. Optimized ΔT/LMTD and circulation rates deliver gentle evaporation for tomato puree and thermally sensitive lactic acid streams while maximizing heat-transfer efficiency.
Wetted parts in SS316L/duplex (electropolish on request), FDA-compliant elastomers, sanitary connections, sloped/drainable piping, and validated CIP/SIP programs supporting HACCP/ISO 22000.
Parameter | Typical Range* |
---|---|
Operation | Continuous, 24/7 |
Electric use (MVR) | ~15–40 kWh per ton of water evaporated (duty/CR dependent) |
Product temperature | Low-temp vacuum duty to protect color/aroma/organics |
Tomato concentrate | Target Brix (e.g., 28–38 °Bx) with aroma retention options |
Lactic acid concentration | Duty-specific solids/acid strength with controlled residence time |
Materials | SS316L/duplex; Ti/Hastelloy available for corrosives |
*Actual performance depends on feed composition, viscosity/fouling tendency, compression ratio, and HX design.
Yes—via recipe-based setpoints (ΔT, residence time, pressure) and sanitary changeover with validated CIP/SIP.
Vacuum boiling lowers temperature; uniform thin-film/forced circulation and tight ΔT avoid over-cooking and degradation.
The main duty is electric (MVR). Fresh steam is minimal after start-up; heat recovery options further reduce OPEX.