B&P Engineering offers a range of forced circulation evaporators which are used especially for the concentration of fruit and vegetable purée. In principle; the circulating purée is heated when it flows through the heat exchanger and then partially evaporated when the pressure is reduced in the separator. The liquid product is gently heated for each pass through the heat exchanger. It is necessary to have a high recirculation flow rate in order to maintain a sufficient heat transfer within the heat exchanger. Since liquid circulation is maintained, the flow velocity in the tubes and the liquid temperature can be controlled to suit the product requirements independently of the pre-selected temperature difference. In the forced circulation evaporator, high life times can be achieved since due to the high flow velocity in the calandria the formation of coatings is only minor. The evaporation process does not take place on the heating surface, but only in the separator.