T.MUSK ENGINEERING S/S CONCENTRATING BALL

DESCRIPTION The concentration kettle is used for the production of jellies, fruit and tomato concentrates, sauces and juices in general, as well as other liquid and semi-liquid food products. The concentration kettle is cylindrical in shape, with a double-walled bottom for indirect steam heating and a stirrer to prevent the product from burning. This type of equipment is essential in the food and pharmaceutical industries for vacuum evaporation and concentration processes. Key Features: - Double-walled vessel (jacket) that allows for indirect heating via steam or hot water, preventing the product from burning. - Agitator: Features an overhead motor that drives an internal agitator to maintain a homogeneous mixture and improve heat transfer. - Applications: Commonly used to concentrate syrups, jams, juices, herbal extracts, and chemical or cosmetic products. - Material: Robust stainless steel construction to meet food hygiene and safety standards. Output may vary depending on the product’s Brix levels.

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