The Continuous Vacuum Pan that we bring forth is extremely popular with clients. These Vacuum pans are designed using the latest technology and are made from high quality raw materials. These Continuous Vacuum Pans are developed to offer high performance in the evaporative crystallization process in the Sugar Industry. We take special care to ensure that the process criteria are not affected while designing the equipment. We have designed the equipment for high energy efficiency without affecting on the process parameters. Multi-chambered mechanically stirred vertical Continuous Vacuum Pan has several advantages which make them superior. Constructional Features : Stainless steel parts Well designed with self support features Easy to install outdoors Equipped with valves, controls and software and other related instrumentation Honeycomb Calandria design Compact tower design with high number of chambers Installation Details : Installation at SRODA, Poland, Capacity : 25t/h, Duty: C Installation at PT. DUS, Indonesia, Capacity: 40t /h each, Duty: R1 & R2 Installation at Sakthi sugars, India, Capacity : 50t, h, Duty :A Installation at JMSIL, India, Capacity: 50t, h each, duty: A, B, C. Salient Features : Manufactured as per the requirement of customer in chambers 4 The capacity of 4 chamber pan can be enhanced by adding chambers over the tower 6 8 In 8 Chamber, one chamber can be used as a graining pan 9 chambers Additional seed crystallizer can be incorporated in 9 Chamber design Specifications : Operation with low pressure vapors of 200 mbar – 500 mbar Modular chamber pre-fitted with instruments to minimize time needed to erect the structure Essential wetted parts in stainless steel to reduce color additions Mechanically sealed bottom mounted circulator eliminate air leakages Vertical outdoor installation in compact self supporting structure Specially designed Mechanical Circulator for a homogenous massecuite & uniform crystal size Compact size with self supporting structure Honeycomb Calandria for improved circulation Reliable Final Product Quality Minimum Coefficient of Variation (C.V.) [28-30] Liquor handling from 50 – 85% concentration due to vigorous circulation On-line cleaning by isolation of individual chambers without reducing its capacity Sugar yield of Pan – 55% - 60% with 90-91% brix Completely automated intelligent system for precise operation Brix analysis with microwave technology Option of including seed pan and receiving crystallizer within the tower (optional) Chambers can operate on both bottom or overflow discharge Patented technology Fastest delivery (4-6 weeks) Most economical sugar crystallization system Appropriate for all types of Massecuites (Raw, Refined, A, B and C) Vertically arranged 4 or more superimposed crystallization chambers for uniform crystal size Pan capacity Chart Diameter of Pan Volume Per Chamber Heating surface per chamber Total Volume 4 Chamber SCP 6 Chamber SCP 8 Chamber SCP 9 Chamber SCP mm m 3 m 2 m 3 m 3 m 3 m 3 3450 15-18 150-175 60-72 90-108 120-144 135-162