VACUUM PAN MECHANICAL CIRCULATOR SYSTEMS
Providing The Cane Industry Worldwide With Handling, Milling, and Processing Technology Since 1948
Mechanical circulators are installed in vacuum pans in order to reduce the boiling time. But published data from Huletts Refinery in Durban has shown a reduction in sugar color and an increase in pan yield as a result of the use of a pan stirrer.
Hugot quotes Webre in stating the advantages of pan stirrers as follows:
-Saving in time for the strike.
-The maximum temperature reached by the massecuite substantially lowers.
-Crystals are better formed, more shapely, and more regular.
-Less color in the sugar and reduced risk of sugar losses by local overheating.
-Possible ready application of automatic feed controlled by the power consumption of the motor; when power increases, the feed valve is opened; when it decreases the valve is closed
-Possibility of feeding the pan with syrup and molasses only slightly under saturated without risk of re-melting crystal.
-Less deposit on the tubes, due to the abrasion effect by the friction of the circulating crystals