A new vertical continuous vacuum pan (evaporating crystallizer) design

Crystallization is a key section of sugar manufacture for controlling the sugar quality as well as energy consumption. In this paper, i-VCP, a new vertical continuous evaporating crystallizer (vacuum pan) design is described. Unlike some other VCPs, i-VCP has a partitioned shell in the top compartments especially for low-grade massecuites, which helps to keep coefficient of variation at 25–30% and about a vapor consumption of about 28 kg/100 kg massecuite. A high vapor space avoids entrainment and efficient mechanical circulators with variable frequency drives reduce power consumption. Flexibility to use different pressure vapors in different compartments and an inbuilt seed magma crystallizing compartment obviate the demand for a separate batch apparatus. One 100t/h capacity A massecuite i-VCP installed at Dalmia Bharat Sugar Ltd. (India) and one 25t/h capacity B or C massecuite i-VCP have completed their first season without any stoppages.