Batch Pan – Evaporation, Steam-Based
Industry: Fruit and Vegetables (NAICS 3114) Dairy (NAICS 3115)
Process Brief: Water is removed by heating a product to cause the excess water to evaporate.
Energy source: Steam/natural gas
Batch pan evaporators are the oldest type of industrial evaporators. Batch pans use a spherical vessel that is heated by a steam jacket or heating element. The water in the product evaporates and is collected in a separate condenser. Batch pans have low Heat Transfer Coefficients (HTC) and cycle times are measured in hours. Use of vacuum and agitation can speed evaporation but process rates generally are too slow for industrial use.
Batch pan evaporators have been replaced in most industrial applications but some are still used for products such as jams and jellies, which contain whole fruits. Large batch pan evaporators have capacities of 5,000 – 10,000 gallons.