[vc_row][vc_column width=”2/3″][vc_custom_heading text=”VACUUM PANS”][vc_column_text]CRUSHING CAPACITY : 500 TCD TO 25000 TCD[/vc_column_text][vc_column_text]In the sugar industry, cane vacuum pans are used for the final stage of sugar crystallization, where the concentrated syrup from the evaporators is further boiled under vacuum to produce sugar crystals. Different types of cane vacuum pans are used based on various factors such as sugar production capacity, operational efficiency, and sugar crystal size control. Here are some common types of cane vacuum pans:
- Batch Vacuum Pans: Batch vacuum pans are one of the most traditional types of vacuum pans used in sugar mills. They are typically large vessels where a batch of concentrated syrup is boiled under vacuum to produce sugar crystals. Once the batch is completed, the sugar crystals are separated from the remaining syrup, and the pan is then reloaded with a new batch for the next cycle.
- Continuous Vacuum Pans: Continuous vacuum pans are designed for continuous sugar crystallization. The concentrated syrup continuously enters the pan from one end, while the sugar crystals are continuously discharged from the other end. This type of pan allows for a continuous and steady sugar production process.
- Vertical Tube Vacuum Pans: Vertical tube vacuum pans have a vertical cylindrical design with tubes or heating elements that allow steam to circulate. The concentrated syrup is boiled under vacuum as it flows through the tubes, promoting efficient heat transfer and uniform crystallization.
- Horizontal Tube Vacuum Pans: Horizontal tube vacuum pans have a horizontal cylindrical design with tubes or heating elements that allow steam to circulate. The concentrated syrup is boiled under vacuum as it flows through the tubes, similar to the vertical tube vacuum pans.
- Continuous Circulation Vacuum Pans: Continuous circulation vacuum pans are a type of continuous vacuum pan with an internal circulation system. The syrup is continuously circulated through tubes within the pan, promoting consistent sugar crystal growth and uniform product quality.
- Low Head Vacuum Pans: Low head vacuum pans are designed to operate at lower pressures and temperatures, which helps to reduce the caramelization of sugars and improve the color and quality of the sugar crystals.
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