A Vacuum Pan is a type of equipment used in the food processing, chemical, and pharmaceutical industries for evaporating liquids under vacuum conditions. The process involves reducing the pressure inside the pan to lower the boiling point of the liquid, allowing it to evaporate at lower temperatures. This is particularly useful for heat-sensitive materials, such as sugar syrup, fruit juices, or chemicals, which can degrade or change composition at high temperatures.
The vacuum pan typically consists of a sealed chamber where the liquid is heated and evaporated, with a vacuum pump maintaining the low-pressure environment. This method helps to preserve the quality of the product while reducing energy consumption, as it allows for evaporation at lower temperatures. Vacuum pans are commonly used in the production of concentrated liquids, syrup, or in distillation processes, ensuring that the final product retains its desired properties without overheating.