Food Concentration Boule

The vacuum concentration boule is used for the production of jams, fruit and tomato concentrates, sauces and gravies in general, as well as other liquid and semi-liquid food products. Given 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 has a vertical cylindrical shape, with a double bottom for indirect steam heating and a scraper to prevent product burning.
To concentrate the product, the machine is connected to a suitable vacuum unit with a shell-and-tube condenser and liquid ring pump.
The vacuum technique enables the evaporation of water present in the treated product at low temperatures, ensures economy in terms of process time and a more delicate treatment of the product.