The vacuum concentration boule is used for jams production, fruit and tomato concentrates, sauces in general, other liquid and semi-liquid food products. Considering the ability to use this cooking system at any temperature below 100°C, this boule is also suitable for the preparation of pastry products. The concentration boule is cylindrical, vertical, with double bottom for the indirect steam heating and a scraper for avoiding product burning. For the product concentration, the machine is connected to an adequate vacuum group with a tube bundle condenser and liquid ring pump. The vacuum tecnique makes it possible to evaporate the water present in the treated product, at low temperatures, it guarantees a process time saving and a more delicate treatement of the product.