THE KAYBOUVET CVP AT 'A' BOILING

摘要

Commercially successful continuous vacuum pans [CVPs] had been introduced into the sugar industry during the 1970s. Since then these have been intensively studied and crystal uniformity, energy efficiency and pan availability as key performance criteria. This paper discusses these criteria and their application in the development of a new CVP. Third party analyses of the performance of the new pans on both high and low grade massecuite have been reported. The results show that the pans have met or exceeded expectation in regard to crystal quality, energy efficiency, operability and availability. The success is attributed to a sound design, combining on the best characteristics of conventional CVPs with the addition of innovative features that enhance performance in critical areas.