Evaporators | BCH


BCH has designed and patented the ‘MAXIVAP’ evaporator which removes water under vacuum to control the temperature and texture of cooked product during the Caramel production line.


A vacuum evaporation process during the second stage of CARAMEL production can now be combined with cold low-shear, high precision extrusion using BCH’s latest technology.


Due to the large heat exchange area the vacuum evaporator uses low steam pressure. This avoids ‘burning’ of the product, controls the colour, and allows the system to run continuously up to 2 weeks with no cleaning required.



Please contact sales@bchltd.com for further information