Continuous Vacuum Pan For Sugar Mills

Crystalisation consumes major portion of heat energy in a sugar machinery our product is efficienty designed for optimizing evaporative crystallization of sugar solutions.vertical contious vaccum pan offers high efficiencywithout any compromise to process parameters.

Our Automation System covers very effectively the following control LoopsTo monitor conductivity in each/ alternate compartments in the pan & to control the liquor feed in to the compartments.To monitor the total liquor feed rate to the pan & to control the seed magma feed to the pan.To monitor calendria pressure & to control steam flow to the pan.To control the massecuite discharge with respect to the level in the last compartment.Control system can be either Microprocessor, PLC-SCADA or DCS based.Pan Automation improves both pan floor capacity & steam economy & Sugar quantity.

We offer wide range of quality Continuous Vacuum Pans to our clients. Salient features of our continuous vacuum pans : High heating surface volume ratioUniform-plug flow through multiple compartments with no channeling and short circuitingMinimum hydrostatic head above top tube plateEntrainment prevention by multi baffle type entrainment catcherUniform quality of massecuite and crystalsMaximized exhaustion of mother liquorBetter centrifugal separationSteady & uniform rate of boiling, requires no dilutionUniform load or power & vapour/ steamLow temp.Vapour boilingNo encrustation on the heating surface - does not require frequent cleaning

We design and supply a wide range of Sugar Cane Vacuum Pans that is widely used for catering to the requirements of Sugar Plant. We also offer to customize these Sugar Cane Vacuum Pans accurately in accordance with the technical and other specifications given by the clients which are intended to suit their specific requirements. We Design Two Types of Vacuum Pans Extra Low Head Vacuum Pan Continuous Vacuum Pan Features Better Massecuite circulation. Circulation ratio is less than two. Efficient Steam distribution to all area of pan calandria Enhance Evaporation rate due to fast boiling Better Condensate collection Better Steam distribution to all area of pan calandria Enhance Quality of Massecuite uniform Crystals

Design Features: Save space energy Low temperature vapour boiling Good Massecuite circulation Uniform condition for crystal growth in all section S.S. Polly baffle catcher is provided for entrapment raster Increase production capacity about 25% than the batch pan for same volume Easy for operation. Maximized exhaustion of mother liquor. Following Major factor were kept in view while designing the continuous vacuum pan. Better circulation efficient heat transfer to achieve improve evaporation rate. Narrow crystal size distribution. Small coefficient of variation. Steady less steam demand. Plug flow and massecuite. Short Retainsion of crystals in pan Pan can be boiled with low pressure steam / Vapour. Less steam demand / consumption. No fluctuating steam demand as is in a batch pan operation Greater uniformity in operation is obtained with respect to crystal size and exhaustion. Number of units like condensers and ancillaries are reduced and thus less maintenance cost. Labour Saving. Operation Control is easy due to DCS based Automation system.

Our company is involved in the manufacture, export, service provider and wholesaler of Sugar Vacuum Pan. These pans are used in sugar crystallize operations and are fabricated utilizing high quality raw material. These are used in raw cane sugar massecuites and are highly reliable. In addition to this these have qualitative finishing and are available at reasonable prices. The best thing about these vaccum pans is that these are offered at suitable prices.Features:Technically advancedTop qualityDurable

Our PLC-SCADA or DCS based Automation System covers very effectively the following control LoopsTo monitor conductivity in each/ alternate compartments in the pan & to control the feed in to the compartments.To monitor the total liquor feed rate to the pan & to control the seed magma feed to the pan.To monitor calandria pressure & to control steam flow to the pan.To control the massecuite discharge with respect to the level in the last compartment.FEATURES: Reduce the losses generated due to the human error. Reduce the consumption of steam. Reduce the process time and increase the efficiency of the process. Increase the quality of the product.

Fives Cail, the first to use the continuous boiling process in industrial sugar production, has unrivalled experience in continuous crystallization. Providing global coverage 80% of the world market Fives Cail's equipment is for beet and cane sugar processing as well as refinery applications. With more than 500 references worldwide, Fives Cail continuous vacuum pans are today s natural successor to the original designs introduced in the 1960s. The Group s new generation of continuous vacuum pans combine Fives Cail's expertise under Heavy Duty Hulett's exclusive worldwide license. With unrivalled thermal and exhaustion performance and excellent crystal quality, Fives Cail's continuous vacuum pans are now incontestably setting the world standard for process equipment.

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We are known for offering an extensive range of Vacuum Pan that are fabricated using optimum quality stainless steel and are highly durable. Our pans are of low head high circulation batch type and are used for achieving uniform crystals of the product by means of efficient removal of noxious gases and condensate. These pans operate on hydraulic and pneumatic operated discharge valves. Features: Low steam consumption Superior performance.

Range Straight flow pattern Optimum heating surface to volume ratio in the range of 9.5 - 10.5Minimizes boiling point elevation and heat injury to crystalsMultiple entry of steam / vapour for different module, thus use of lower pressure vapour for first and second module resulting in better steam economyBetter quality sugar in terms of uniform crystals size and improved colourAutomated feeding of grain, syrup and molassesFeatures Straight flow pattern Optimum heating surface to volume ratio in the range of 9.5 - 10.5Minimizes boiling point elevation and heat injury to crystalsMultiple entry of steam / vapour for different module, thus use of lower pressure vapour for 1st and 2nd module resulting in better steam economyBetter quality sugar in terms of uniform crystals size and improved colourAutomated feeding of grain, syrup and molasses

Range: 15 100 tph Features: Improved natural circulation ensures operation with low pressures steam. Improved exhaustion of mother with high purity drops in the pans, results in reduction of losses and improvement in boiling house efficiency. Better sugar quality in terms of uniform crystals size and improvement in colour Reduced sugar losses. Larger cross-sectional area of lateral passages to improve the circulation rates. Flexibility of same pan design for A,B & C massecuite Ease of operation Compatible with plant automation system.

Crystallization consumes major portion of heat energy in a Sugar Manufacturing Process. Spray Continuous Pan (SCP ) is efficiently developed for optimizing evaporative crystallization of sugar solutions. Vertical Continuous Vacuum Pan (SCP ) offers high efficiency without any compromise on the process parameters. Multi-chambered mechanically stirred Vertical Continuous Pan has several advantages over Horizontal Continuous Pans.

Standard Features: Produce strong massecuite circulationProvide uniform conditions for crystal growth at any section along the panGenerate narrow crystal size distributionMinimize the number of control instrumentsProvide easy access to Calendria for maintenanceSimplify valving and feed pipe workAugment production capacity by the addition of an extra module. Design Features: Horizontal pan layout comprising well-mixed cellsCarefully designed massecuite flow path to avoid flow restrictionsSmall number of cells of optimal individual cell volumesSeparate modules with Calendria in each moduleLow massecuite boiling headOptional mechanically stirred modules. Benefits Include: Excellent massecuite exhaustion, as measured by formal evaluationSignificant improvement in raw sugar recovery, as determined by formal evaluation;Increased production capacity - about 30% greater than batch pan of comparable volumeStrong circulation movement, allowing production of well exhausted massecuite of high dry solid content, with minimal use of balancing water and steam/vapourMinimal operator supervision while maintaining consistent production performanceRapid and simple emptying, boilout and restart operations. Other Details:We have successfully commissioned our Continuous Vacuum Pan at following factories:Ryatar S.S.K. Niyamit, Rannanagar, Dist. Mudhol andLaila Sugars Ltd., Khanapur, Dist. Belgaum.

Our company offers extensive variety of Continuous Hardening And Tempering Plant to our valuable clients. The components of these plants are continuously quenched with few pieces at a time instead of in a batch at periodic intervals to obtain consistency of quality. We also offer customization services to our clients at competitive prices.

In view of energy saving Shrijee has designed Dual Continuous Pan which can be operated for two different grades of massecuite simultaneously. The Dual continuous pan shall have only one condenser. Heating steam shall be admitted on both ends of the pan and easy to control the steam for the respective massecuite as per the requirement. This pan is having the provision to stop any one of the massecuite boiling without affecting the massecuite boiling. The pan shall be equipped with multi baffle type SS 304 construction entrainment separator. Advantages of Dual Continuous Pan Simultaneous boiling of two different grades of massecuite. Less initial investment compared to individual pans for two different grades for the same type of massecuite. Lesser space is required than the individual pans. Only one pan boiler is required instead of two. Saving of manpower. Less steam consumption. Provided with automation and control system.

Turned Vacuum

Vertical Continuous Pan

Continuous Vacuum Pan