Mechanical Pan Circulators

Advantages include less color in the sugar, reduced risk of sugar losses by local overheating with low risk of smelting of crystals, and reduction in centrifuge wash water consumption. With Mechanical Pan Circulators, there is a possibility of feeding the pan with syrup and molasses, the opportunity to utilize lower steam pressure for heating, and the possibility to use lower pressure vapors resulting in the reduction of steam consumption.

Our designs provide uniform and consistent crystal formation, avoid loss of head, and less deposition on the tubes due to abrasion of circulating crystals.

Working Principle:

The construction of a Mechanical Pan Circulator consists of a motor driving the gearbox which offers the required speed reduction to the connected shaft and impellers. A sealing arrangement is provided between the circulator and the pan to maintain the vacuum. This seal may be of the packed gland type. A variable-speed direct torque control drive (VFD) is used to drive the motor. The drive is programmed to run at the fastest speed possible while keeping within the motor’s allowable power and torque capabilities. As the massecuite viscosity increases, the drive senses the increase in required torque and slows down the motor to prevent any component from being overloaded. If the massecuite viscosity increases to a point where the drive is running at the lowest speed allowable, for motor cooling, then the drive trips.