The liquid to be concentrated is supplied to the top of the heating tubes and distributed in such a way as to flow down the inside of the tube walls as a thin film. The liquid film starts to boil due to the external heating of the tubes and is partially evaporated as a result. The downward flow, caused initially by gravity, is enhanced by the parallel, downward flow of the vapor formed. Residual film liquid and vapor is separated in the lower part of the calandria and the own stream centrifugal droplet separator. It is essential that the entire film heating surface, especially in the lower regions, be evenly and sufficiently wetted with liquid. Where this is not the case, dry spots will result in that will lead to the incrustation and the build-up of deposits. For complete wetting, a suitable distribution system must be selected for the head of the evaporator. Wetting rates are increased by using longer heating tubes, dividing the evaporator into several compartments, or recirculating the product.

  Capacity of the evaporator system depends on milk composition and milk intake.

  Water evaporation capacity 10 to 1000 liters/hr.

  Long production runs due to high hygienic standards.

  Proven technology

  Cleanable system (Cleaning in place)

  Falling Film Evaporator

  Vapor Separator

  Surface Condenser

  Pre-heater

  Balance tank

  Feed Pump

  Instrumentation

  Ducting

  Documentation and engineering

Advantages

  •    Low energy consumption
  •    High-heat transfer coefficients
  •    Optimum thermal efficiency
  •    Flexible operation
  •    Short residence time Easy building conversion and adaptation to existing facilities

Application

  •    Whole and skim milk, condensed milk, whey, and whey derivates, buttermilk proteins, lactose solutions, lactic acid.
  •    Particularly suited for temperature-sensitive products.
  •    For liquids that contain small quantities of solids and have a low to moderate tendency to form incrustations.