APPLICATIONS · FOOD & BEVERAGE

Vacuum matched to the product and vapour load.

From evaporation and concentration to degassing, cooling, filling and material transfer, the system is selected around product behaviour and the real gas or vapour load.

Evaporation & degassingMoisture and vapour handlingHygienic process boundary
Vacuum processing system in a food and beverage facility
FOOD PROCESS VACUUMProduct + vapour loadA process-specific duty point
VACUUM IN PRODUCTION

Manage process conditions that change with the product.

Target pressure alone is not sufficient. Product temperature, viscosity, foaming, moisture and vapour load—and the risk of product carry-over—must be considered together.

01

Lower-temperature concentration

Vacuum can reduce boiling temperature during evaporation and concentration where the product and process permit.

02

Air and gas removal

Entrained air can be reduced before filling or the next production step.

03

Vacuum cooling and filling

Controlled evaporation or pressure difference can support suitable cooling and filling processes.

04

Closed raw-material transfer

Suitable dry granules and powders can be moved through a filtered, enclosed conveying line.

Food evaporation and concentration line with condenser and vacuum pump
VACUUM EVAPORATION

Separate vapour from the product and protect the pump.

A suitable condenser and separator manage condensable load before the vacuum source, based on temperature, concentration target and operating pressure.

SELECTING THE RIGHT SYSTEM

The product name alone cannot select the pump.

The vacuum system is assessed from the product-contact boundary through to the vacuum source.

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01

Product and process step

Liquid, viscous, foaming, granular or powdered products impose different requirements.

02

Target pressure and actual load

Include product temperature, air, moisture, vapour and continuous leakage.

03

Product contact and cleaning boundary

Define contact materials, seals, connections, cleaning method and separation between product and vacuum source.

04

Duty and line architecture

Assess batch or continuous operation, cycle time, piping and losses through filters and condensers.

RELATED SOLUTION FAMILIES

Equipment families for different food-process duties.

Final selection depends on product compatibility, gas and vapour load, cleaning boundary and operating pattern.

LIQUID RING VACUUM PUMPS

LRV · ZVT · ZVK

Capacity
25–3700 m³/h
Pressure / duty
33–100 mbar(a)
System role
Wet and vapour-laden duties
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OIL-SEALED VACUUM PUMPS

ASV Series

Capacity
20–120 m³/h
Pressure / duty
0.5 mbar
System role
Dry and protected vacuum loads
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SIDE-CHANNEL BLOWERS

ZRV Series

Capacity
80–1310 m³/h
Pressure / duty
Application-specific
System role
Material conveying and high flow
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PROCESS TRANSFER EQUIPMENT

Hygienic Diaphragm Pumps

Capacity
Z10 · Z15 · Z20 · Z30
Pressure / duty
Air-operated
System role
Process-liquid transfer
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Published family ranges are indicative. Final selection must be checked at the actual operating pressure, gas or material load, temperature, duty cycle and installation conditions.

APPLICATION ENGINEERING

The vacuum source is one part of the complete system.

Reliable performance depends on the pump or blower, protection equipment, line arrangement, controls and the real process operating point.

01

Operating point

Capacity and pressure are checked together at the actual inlet conditions and duty cycle.

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02

Protection equipment

Filters, separators, condensers, receivers and valves are selected around moisture, particles, liquid carry-over and process risk.

Review the Process Load
03

System integration

Pipework, controls, isolation, accessibility and redundancy are included in the final system architecture.

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LET'S REVIEW YOUR APPLICATION

Share the product and production duty.

Provide product properties, temperature, vapour load, target pressure, batch or continuous duty, cleaning boundary and line conditions for a technical review.

Request a Technical Review