vacuum pan

American  

noun

1. a vessel equipped with a vacuum pump used for rapid evaporation by boiling a substance at a low temperature under reduced pressure.

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Example Sentences

See Examples For:

vacuum pan

From the letters which I saw, the process appears to have been tried on a very large scale, with the advantage of filters and a vacuum pan.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.

The remaining concentration will be most safely conducted in the vacuum pan, where a scarcity of water does not, as in Barbados, militate against its use.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.

The process of cleaning has now been completed, and the sirup is pumped into the covered vessel previously alluded to, called the vacuum pan.

From Scientific American, Volume 22, No. 1, January 1, 1870 A Weekly Journal of Practical Information, Art, Science, Mechanics, Chemistry, and Manufactures. by Various

Borden's vacuum pan of 1853, used to make condensed milk.

From Agricultural Implements and Machines in the Collection of the National Museum of History and Technology Smithsonian Studies in History and Technology, No. 17 by Schlebecker, John T.

This condition is reached either by adding sugar and so increasing the soluble solids, or by driving off the water by evaporation, preferably in a vacuum pan.

From Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying by Russell, H. L. (Harry Luman)