Continuous Vacuum Pan

The Continuous Vacuum Pan that we bring forth is extremely popular with clients. These Vacuum pans are designed using the latest technology and are made from high quality raw materials. These Continuous Vacuum Pans are developed to offer high performance in the evaporative crystallization process in the Sugar Industry. We take special care to ensure that the process criteria are not affected while designing the equipment. We have designed the equipment for high energy efficiency without affecting on the process parameters. Multi-chambered mechanically stirred vertical Continuous Vacuum Pan has several advantages which make them superior. Constructional Features :

• Stainless steel parts
• Well designed with self support features
• Easy to install outdoors
• Equipped with valves, controls and software and other related instrumentation
• Honeycomb Calandria design
• Compact tower design with high number of chambers

• Installation at SRODA, Poland, Capacity : 25t/h, Duty: C
• Installation at PT. DUS, Indonesia, Capacity: 40t /h each, Duty: R1 & R2
• Installation at Sakthi sugars, India, Capacity : 50t, h, Duty :A
• Installation at JMSIL, India, Capacity: 50t, h each, duty: A, B, C.

• Manufactured as per the requirement of customer in chambers
• 4
• The capacity of 4 chamber pan can be enhanced by adding chambers over the tower
• 6
• 8
• In 8 Chamber, one chamber can be used as a graining pan
• 9 chambers
• Additional seed crystallizer can be incorporated in 9 Chamber design

• Operation with low pressure vapors of 200 mbar – 500 mbar
• Modular chamber pre-fitted with instruments to minimize time needed to erect the structure
• Essential wetted parts in stainless steel to reduce color additions
• Mechanically sealed bottom mounted circulator eliminate air leakages
• Vertical outdoor installation in compact self supporting structure
• Specially designed Mechanical Circulator for a homogenous massecuite & uniform crystal size
• Compact size with self supporting structure
• Honeycomb Calandria for improved circulation
• Reliable Final Product Quality
• Minimum Coefficient of Variation (C.V.) [28-30]
• Liquor handling from 50 – 85% concentration due to vigorous circulation
• On-line cleaning by isolation of individual chambers without reducing its capacity
• Sugar yield of Pan – 55% - 60% with 90-91% brix
• Completely automated intelligent system for precise operation
• Brix analysis with microwave technology
• Option of including seed pan and receiving crystallizer within the tower (optional)
• Chambers can operate on both bottom or overflow discharge
• Patented technology
• Fastest delivery (4-6 weeks)
• Most economical sugar crystallization system
• Appropriate for all types of Massecuites (Raw, Refined, A, B and C)
• Vertically arranged 4 or more superimposed crystallization chambers for uniform crystal size

Pan capacity Chart