Many processes in food, dairy, beverage, pharmaceutical, chemical, and industrial facilities require a constant, controlled supply of hot water. Typical uses include heat sources for plate and tubular heat exchangers, process vessels, water ingredient supply for blend processes, and CIP systems. Hot water is often preferred oversteam because it provides a closer and more controllable temperature approach to the final desired product temperature. Production run times can also be extended when hot water is used to heat products containing proteins, or other constituents, which have a tendency to fall out of solution when heated.
Benefits of Tube-in Tube Heat Exchangers:
- Closer temperature approach improves product quality
- Longer product run times by reducing fouling
- More controllable heating source (no superheat issues)
- More even energy distribution along heat transfer surface
- Prolongs life of heat transfer surface and gaskets
- Less risk of steam leaks provides safer operation
- Energy savings possible through condensate return to the boiler.
Tubular Heat Exchangers (THE) have been a popular choice in aseptic UHT systems worldwide for over two decades. With an extremely high sterility rate, aseptic systems have been shown to maximize yield and deliver proven reliability for low viscous dairy and beverage production.
Tubular Heat Exchangers can offer a range of benefits in hygienic applications:
- Greater energy efficiency
- Increased food safety
- Reduced capital costs
- More compact process solution
- Easy maintenance