Inside the process
How this equipment works
The product enters the vacuum treatment vessel, where the lower pressure helps release air from the liquid. Vapour and released gas follow the overhead connection while product leaves through the discharge arrangement. Feed condition, exposed surface, pressure and residence work together.
Vessel and product handling
The pictured system has a vertical vessel, sight windows, top connections and lower pumped discharge. The windows provide a view of operating level and foaming; they do not measure dissolved oxygen.
Temperature and vacuum
Temperature affects gas release and product behaviour under vacuum. The selected operating pressure must account for foaming, volatile loss and any associated cooling.
Connection to the next process
The discharge pump and pipework must prevent uncontrolled air entry before the downstream tank, thermal unit or filler. A later open transfer can undo part of the air-removal benefit.
Configuration and operating basis
Visible arrangement
Vertical vacuum vessel with sight windows and service connections
Product transfer
Feed connection and controlled lower discharge
Process selection
Product condition, vacuum, temperature and residence
Assessment
Foam observation and measured inlet/outlet oxygen where required
The offered model and its installed options define final dimensions, services and rated duty.
Product and operating conditions
No fixed oxygen-removal percentage or preservation effect is assigned to every fruit product. The operating result must be measured on the actual recipe.
Connections and installation
Coordinate product feed, vacuum service, condensate/drain handling and downstream pressure. Cleaning must cover the vessel and connected product path.
Cleaning and service access
Inspect seals, sight glasses, discharge pump and the connected vacuum path under isolated conditions. Maintain access to vessel ports and instruments.
Selection and comparison
Compare vacuum configurations on the same product and a stated oxygen or foam measurement, with aroma and product-loss effects recorded.
Compare equipment functions →
