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Vacuum pan

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(Technol.) a kind of large closed metallic retort used in sugar making for boiling down sirup. It is so connected with an exhausting apparatus that a partial vacuum is formed within. This allows the evaporation and concentration to take place at a lower atmospheric pressure and hence also at a lower temperature, which largely obviates the danger of burning the sugar, and shortens the process.

See also: Vacuum



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Typically the thick juices contain up to 65% of sugar, which are repeatedly passed through filters for purification, and are then sent for evaporation in vacuum pans, seeded to produce sugar crystals.
Emerson versatility helps European sugar processor commission new ... by Food Trade Review
After the juice is purified, the sugar is crystallized in vacuum pans, centrifuged and then dried.
Fisher-Rosemount and Rogers Sugar Announce Process Automation ... by Business Wire
 
 
 
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