Food processing obviously requires high standards of food safety and hygiene. Having the correct heat exchanger is essential, as it can reduce or eliminate microbials to make food safe for consumption, to stabilise foods and prolong shelf life, and to help to reduce waste.
Heat exchangers make sure the foods are processed at the correct temperature, by regulating fluid temperatures in processing systems to meet requirements for food safety, pasteurisation and other processes. Heat transfer has to be fast to be safe and effective
Heat exchangers help in concentration of foods, as well as drying, filling, and many other processes including pasteurising milk and other beverages, cooling down or chilling drinks, freezing ice cream, or cooling of fats for margarine.
Heat exchangers are used in processing the following foods:
- Beer wort cooling and beer cooling
- Beverage and energy drink pasteurization
- Bottled water
- Fruit processing
- Heating and cooling of sauce/ketchup and mustard
- Ice cream
- Liquid egg processing
- Milk and cheese milk pasteurisation
- Standard or pulpy juice pasteurisation
- Soups, sauces and starch heating
- UHT (ultra-high temperature) milk heat treatment
- Wine production
These are the most common uses, but this list is not exhaustive. Chances are, a heat exchanger can help in whatever food processing you need.
Please note: some of our other pages on this website have specific heat exchangers related to beer, wine, and dairy. This is because they have highly specific requirements, which are common needs in New Zealand and Australia. If you are interested in any of these products, please click on the tab at the top right to read more.
Heat exchangers for sterilising equipment in food production
Sterilising equipment for food processing is another common use; i.e. making hot water for sterilising equipment or cleaning purposes.
In a meatworks, for example, this hot water can be used to sterilise equipment, such as knives, for cutting meat. Other similar industries within food processing can use a heat exchanger to sterilise equipment or for high temperature cleaning of equipment or vessels.
At the end of each batch or processing run equipment must be sterilised to ensure the next batch is not contaminated. The use of heat exchangers ensures that equipment is cleaned to a high standard, reaching applicable food standards in any industry and in any country.
Heat exchangers are rapid, effective and promote energy efficiency
Heat exchangers allow for continuous heating and cooling of products at rates to match the processing needs. They eliminate the need for inefficient heating of product batches in vessels, and ensure the heat transferred is evenly distributed through the product. This eliminates the risk of variations in the level of heat treatment where some product is undertreated and other is overtreated.
Use of heat exchangers that can handle close temperature approaches between hot and cold fluids optimises the use of energy and reduces the risk of thermal degradation of the heated product. In addition, heat recovery between heated and raw product is possible, thus reducing the overall energy requirement.
Please click on the tabs below ‘common uses’ for more uses.