The aim of this research is to determine the most suitable configuration for an arrangement of closed evaporators that make up an evaporation system fed by the steam from a bagasse boiler as part of the non-centrifuged sugar (jaggery) production process. The aim is also to evaluate the energy saving that can be made by adding closed evaporation stages to the system. This numerical analysis involves the thermodynamic analysis of the evaporation process, including both energy and mass balance for each part of the evaporation system. A parametric analysis is included to determine the nature of the impact of the feed steam pressure and temperature, and the impact of the number of effects on the initial energy requirements. Taking as a model the NCS capacity of the Santa Rosa de Chonta plant, located in the district of Montero, Ayabaca (Peru), the general sizing of the evaporators is carried out. This plant has a production capacity of approximately 90 kg of jaggery (panela)/hour.