This cooking equipment is suitable for cooking and concentrating products under vacuum to make jam, ketchup, tomato puree etc. In vacuum pan product is heated in steam jacketed spherical vessel. The heating vessel is connected with the condenser & vacuum pump & product pump. Vacuum Cooking is done at 55^o c temperature which preserves the natural color, aroma and taste of the product. The vacuum pan consists of

• Steam jacketed Vessel
• Condenser
• Vacuum Pump
• Screw pump
• Storage tank

Available in following capacities.

10 Gallon   (45 ltr)        50 Gallon   (225 ltr)

25 Gallon   (110 ltr)      100 Gallon (450 ltr)