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The analysis of studies of the microwave technologies influence on the evaporation process is carried out. The main advantages of using electromagnetic action on raw materials during evaporation along with traditional technologies for concentrating food solutions are highlighted. One of the main disadvantages of the existing research stands of evaporators with electromagnetic energy supply, namely the frequency of action, is highlighted. The main problems that hinder the organization of the evaporation process in a continuous mode under conditions of volumetric energy and vacuum supply are determined. Based on the analysis of these problems, a design of a microwave vacuum-evaporation module has been proposed, which makes it possible to ensure continuous operation without breaking the tightness of the system and in the absence of microwave field leakage during the entire concentration process. The main task of this work was to conduct experimental studies of the developed module in continuous operation. The experiments were carried out using a sugar solution as an example. The concentrations of the incoming feedstock and the finished product discharged throughout the entire process were 30°brix and 40-42°brix, respectively. The pressure in the system during the tests of the module remained unchanged and was within 0.01 MPa. Based on the results of experimental studies, it can be argued about the operability of the considered design of a microwave vacuum-evaporation module of continuous operation and about the possibility of designing and implementing its semi-industrial sample. By using the method of assembling such modules, it is possible to design a multistage evaporator unit, which in turn makes it possible to obtain a finished product of any final concentration of dry substances without loss of quality. In addition, this design is quite easy to maintain due to the independence of each module. [ABSTRACT FROM AUTHOR]