Food Engineering

Vacuum pans

April 2, 2005




Lee says its vacuum pans for products such as jams, jellies, candies and other concentrations provide efficient evaporation by lowering the boiling point to prevent damage to the end product that would normally occur when boiling at atmospheric temperatures. The equipment can be custom designed to meet product requirements with added features such as scrape-surface agitation, internal booster coils and properly sized pre-condensers and pumps.

Lee Industries;
814-342-0470;
sales@leeind.com