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Forced Circulation Evaporators

Forced Circulation Evaporators
Forced Circulation Evaporators
Product Code : e25
Product Description

Fostered with a team of highly qualified professionals, we have been able to manufacture and supply a broad range of Forced Circulation Evaporators. These evaporators plays a major role in the food and beverage industry. Our offered evaporators are used to produce tomato juice concentrate, fruit concentrate and when water needs to be removed from certain material. Available in diverse models and technical specifications to meet clients specific needs and requirements, these Forced Circulation Evaporators are fabricated using superior quality components and pioneering technology .


  • High rate of heat transfer

  • Positive circulation

  • Relative freedom from salting, scaling, and fouling

  • Ease of cleaning and a wide range of application

Forced Circulation Evaporators

Forced circulation evaporators are most suited for the liquids which tend to crystallize upon concentration and which have tendency to scale.

Evaporators in which circulation is maintained, regardless of evaporation rate or heat duty, by pumping the liquid through the heating element with relatively low evaporation per pass are suitable for a wide variety of applications.

The forced circulation system is the easiest to analyze and permits the functions of heat transfer, vapor-liquid separation, and crystallization to be separated. Forced circulation systems are generally more expensive than natural circulation systems and are therefore used only when necessary.

A choice of forced circulation can be made only after balancing the pumping energy cost, which is usually high, with the increase in heat transfer rates or decrease in maintenance costs. Tube velocity is limited only by pumping costs and by erosion at high velocities. Tube velocities are usually in the range of 5 to 15 feet per second.

Factors which must be considered when establishing the pumping rates include:

  • Maximum fluid temperature permitted

  • Vapor pressure of the fluid

  • Equipment layout

  • Tube geometry

  • Velocity in the tubes

  • Temperature difference between the pumped fluid and the utility fluid, and

  • Characteristics of pumps available for the service.


  • Chemicals

  • Food processing

  • Effluent treatments

  • Dyes