Vacuum pan

Related to Vacuum pan: vacuum pan salt
(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

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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Drying is accomplished by first condensing pasteurized fluid milk in a vacuum pan. The condensed product is then sprayed under high pressure through an atomizing nozzle to create fine droplets.
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.
Other industrial archaeological sites include nineteenth-century steam machinery and vacuum pans, as well as the rum distilleries.