Lee Industries' vacuum pans are used extensively when processing jams, jellies and other concentrations (such as chicken broth). Under vacuum conditions, products can evaporate at lower temperatures and avoid the damage caused by higher temperature boiling. Vacuum pan capacities range from 10 gallons through 1,000 gallons, with larger sizes available upon special request. They are available with hemispherical conventional jackets or in dished/coned/pitched bottom Uniflow jackets. Lee’s Uniflow jackets can be installed to the cylindrical section of the hemispherical vessels to give additional heat transfer surface. Total systems for vacuum pan processing, from initial engineering to final start-up, are available from Lee.
Vacuum Pans Data Sheet
Vacuum Pan Standard Features
All Lee Vacuum Pans Feature:
- #4 finish inside and out
- Various certifications such as ASME and USDA
Lee Vacuum Pan Outlet Features:
- Exclusive Lee designs permit shorter outlet fitting
Lee Vacuum Pan Support Features:
- Stainless steel pipe legs
- Flush Type Ball Valve Outlet
- Instream Refractometer
- Scraped Surface Agitator
- Auxiliary Booster Coil
- Spoon Sampler
- Temperature Recorder Controller
- 18" Dia. Swing Bolted Manway
- Vacuum/Pressure Gauge
- Horizontal Vapor Pipe
- Vertical Vapor Pipe
- Product Inlet
- Product Sampler
- Precondenser
- Vacuum Pump Piping
- Essence Recovery Vessel
- Liquid Ring Vacuum Pump
- Control Panel
- Uniflow Coils
Flush-Mounted (BFT) Kettle/Tank Valves
- 1/2" through 4" full flow port sizes which eliminate product flow restrictions
- Mounting flange is easily welded to any style tank bottom (vacuum rated mounting flanges available)
| Valve Size | A | B | C | D | E | F | Total Weight (lbs.) | Flange Weight (lbs.) |
| 1 1/2" | 5 1/2" | 4 5/8" | 4 1/8" | 8 3/16" | 1 1/2"" | 6 7/16" | 9 | 3 1/2 |
| 2" | 6" | 5 3/16" | 4 1/2" | 8 1/4" | 2" | 6 7/16" | 12 | 4 |
| 3" | 8" | 7 1/16" | 5" | 10 5/8" | 3" | 8 1/4" | 26 | 7 1/2 |
| 4" | 10 1/2" | 9 5/8" | 6 3/8" | 19 1/8" | 4" | 16" | 61 1/2 | 13 |
3A Sanitary Valve Options & Accessories
While the style of valve you choose will have its own set of features, you also have the opportunity to choose from a few other options.
Outlets
- Tri-Clamp® (standard)
- I-line
- Acme (bevel seat)
- Flange
Case Histories
Preserves Processing
Jams and Jellies: using a Lee 300 gallon vacuum pan, 2700# of product is introduced and boiled at 145°-150°F. 70% fructose is used as a sweetener. The product is concentrated to 65.5 brix, producing 2250# of product. The vacuum is then broken to allow the preserves to reach a temperature of 190°F for direct packaging. The entire process timing for one batch is 35 to 40 minutes. Twelve batches per 8 hour shift can be produced.
Vacuum Brining
A single shell vessel is used for impregnating brines or sugar solutions into fruits and vegetables. Load apple slices through top manway, close manway and pull vacuum. Hold at 26" Hg, break vacuum, drain liquid and dispense apple slices through bottom swing manway.
Pastes And Concentrates
Standard vacuum pan with booster coil is required for concentrating tomato pastes. Tomatoes should be reduced in open-top pumping tanks to produce a tomato puree. Draw into vacuum pan to concentrate further. Booster coil should be turned on as paste thickens to produce a rolling boil.
Lipstick Manufacturing
Lipstick is made by melting high-point waxes and using high-speed mixing to blend in pigments and stabilizers. The product is cooled in bullet molds and placed in a dispenser. As a final packaging step, a cool flame is passed over the bullet to give a smooth and shiny appearance. The presence of small air bubbles in the bullet ruins the surface appearance after flaming. To totally avoid air incorporation, the process can be done in a vacuum processing kettle.