Forced Circulation Evaporator, Three-effect Forced Circulation Evaporator Structure

One,Application Scope
Forced circulation evaporator, suitable for scaling, crystallizing, and heat-sensitive applicationsLow-temperature, high concentration, high viscosity, and containing insoluble solids evaporation concentration for industries such as chemicals, food, environmental engineering, and waste liquid evaporation recovery.
II. Equipment Composition
This equipment consists of various heating elements, various effect evaporators, and a condenser.(A mixture or surface type), various forced circulation pumps, a range of material and liquid conveying pumps, vacuum pumps, condensate pumps, operation platforms, electrical and instrument control cabinets, as well as pipeline valves within the scope.
III. Working Principle
The forced circulation evaporator is mainly composed of two major parts: a heater and a separator. It operates by a circulating pump, which allows the liquid to circulate through the tubes.A flow rate of 1 to 30 m/s is circulated, heated to superheat by 1 to 3°C above the normal boiling point of the liquid, and upon entering the separator, the liquid pressure rapidly drops, causing partial flash vaporization. The secondary steam produced through evaporation is then fed into the next-effect evaporator for heating or directed to the condenser.
IV. Key Features
1 The equipment has a wide range of material characteristics suitable for relative processing. It mainly targets materials that are prone to scaling during the evaporation process, materials with crystalline precipitation during evaporation, materials where viscosity increases with the rise in concentration, and materials containing insoluble solids.
2. During the evaporation process, the material is heated through forced circulation, which ensures fast flow inside the tubes, even heating, high heat transfer coefficient, and prevents wall dry-out.
3. The liquid is quickly heated through a forced circulation pump and exits the heater at the top, entering the evaporative separator in a tangent manner, with excellent vapor-liquid separation.
4. Material is processed through vacuum low-temperature evaporation concentration, with continuous feeding and discharging, resulting in a short heating evaporation time. This method is suitable for heat-sensitive evaporation concentration of food sauces (such as ketchup, peach puree, apricot puree, carrot sauce, apple sauce, kiwi puree, etc.).
5. Compact equipment structure, small footprint, smooth layout, easy operation, and stable performance.
6. The equipment is configurable with an automated system that allows for automatic control of feed quantity, heating temperature, and discharge concentration. It also features protective measures for sensitive materials during power outages or malfunctions, as well as other automated operations and controls for safety and alarms.