The vacuum pan inner used in jam and squash equipment is designed to facilitate the efficient and controlled evaporation of water from fruit pulp or juice. This inner vessel is typically constructed from high-grade stainless steel or other corrosion-resistant materials, ensuring durability and hygiene standards are met in food processing environments. Its design incorporates specialized features such as heating jackets or coils, allowing for precise temperature control throughout the evaporation process. The vacuum pan inner’s configuration also includes agitation mechanisms, which ensure uniform heating and prevent product burn or uneven concentration. Its sealed environment, coupled with vacuum capabilities, enables the reduction of boiling points, thus minimizing heat exposure and preserving the natural flavors and colors of the ingredients. This integral component plays a pivotal role in the production of high-quality jams and squashes, facilitating optimal moisture removal while maintaining product integrity.