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From refined pulp to concentrate

Tomato paste vacuum evaporator

The evaporator receives a defined refined tomato stream and removes water to reach the selected concentrate. As solids and viscosity increase, circulation, heat transfer and cleaning become central equipment decisions. The system is sized from feed and outlet conditions, with evaporated water and finished paste reported separately.

Industrial evaporation structure with tall heat-transfer bodies, large ducts and a lower pump
Industrial evaporation assembly showing vessel supports, large connections and lower pumping equipment.
Duty
Water removal under selected vacuum conditions
Paste-family option
Forced circulation for viscous-product duty
Capacity basis
Feed, water removed and concentrate output separately

Define the actual feed to the evaporator

The concentration section receives refined pulp rather than the entire incoming crop. Sorting, skins, seeds and preparation losses have already changed the mass flow. Use the accepted pulp rate and composition to establish evaporator duty; whole-fruit intake belongs in the upstream balance.

°Brix is a refractometric soluble-solids proxy, not a complete measurement of every insoluble solid or added ketchup ingredient. State the sampling and concentration basis consistently at inlet and outlet before converting a balance into water-removal duty.

Keep concentrate moving through the heated section

Forced-circulation arrangements use a pump-driven circuit to move product through the heat-transfer section and connected evaporation vessels. This is a relevant equipment-family option for tomato paste and other viscous concentrates. Product behaviour at the highest intended concentration governs the final choice.

Falling-film configurations serve lower-viscosity duties within the wider family. Select a single- or multiple-effect arrangement around the feed, required water removal and available utilities. The heat-transfer and circulation arrangement must remain suitable as the pulp becomes more concentrated.

Upper evaporation vessels with conical bases, large ducts and elevated access platforms
Upper vessel, duct and access-platform detail from a tomato evaporation installation.

Separate performance points from utility conditions

Specification itemState the basisUse in design
Evaporation rateWater removed, kg/h, at defined inlet and outlet conditionsHeat-transfer and vapour-handling duty
Concentrate rateProduct mass or volume flow with its own measurement basisOutlet pumping, thermal treatment and filling
Heating and cooling servicesAvailable pressure, temperature and flowHeating, condensation and vacuum arrangement
Viscosity and foulingRepresentative concentrated product and run conditionCirculation, passage choice and cleaning interval

Plan product recovery and cleaning around the assembly

Include startup dilution, unstable operating material, shutdown recovery and cleaning returns in the piping arrangement. A nominal steady-state balance omits these streams unless they are explicitly measured. They affect useful production time and the amount of saleable product.

Leave service access to the circulation pump, instruments, lower connections and elevated vessels. The final construction and installation drawings should identify platform clearances, loads, drains and removable maintenance components.

Further detail

Questions about this equipment and process

Does a 5 t/h fresh-tomato line require a 5 t/h paste evaporator outlet?

No. Refined feed, removed water and paste output are different streams. Their relationship depends on composition and the losses or rejects upstream.

Should a bought-in paste ketchup line include evaporation?

Usually the purchasing task is formulation from an existing concentrate. Add concentration only if the intended recipe and process require a separate water-removal duty; do not import the fresh-fruit line by default.

Make the next connection

Put the production scope together.

Discuss the feed material, the product and the machines you need for the next stage.

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