Heat exchangers for the food industry

This type of heat exchanger is ideal when it is necessary to optimize the heat exchange between the cartridge heater and the fluid. this heat exchanger ...

Operating pressure: 8 bar

... of the milk by the plate heat exchanger assures quality, as the storage temperature is reached faster. The growth of bacteria in the milk is slowed by the heat exchanger. ...

Temperature: 85 °C - 100 °C

... MASTER HOT BREAK” version, features cylindrical tube heat exchangers for medium/small productions or with elliptical tube heat exchangers for high quantity productions, ...

... Stainless Steel components, the Accu-therm Plate Heat Exchangers are designed to provide hygienic and maintenance-free operation to food and beverage manufacturers and ...

... viscosity products. Generally product is pulpy. Pipe structure is design to ensure product be in turbulance for more comfortable heat transfer. Pipe packages are set in four sections as in plate pasteurizers: 2 x regeneration, ...

Olimpic P is a plate heat exchanger for pre-heating, pasteurizing and cooling of liquid products as dairy, beers and beverage. Olimpic P consists in a unit of corrugated metal plates with holes to allow ...

Operating pressure: 1,000,000, 600,000 Pa
Temperature: -50 °C - 170 °C

... Sanitary Stainless Steel Plate Heat Exchanger With Heat Exchanger Plate Application Pasteurization Normal cooling and heating in dairy, brewage, beverage, food ...

... application of high voltage to the product flowing inside a heat exchange unit.The liquid food reacts as an electric resistance and generates heat through the Joule effect. The higher ...

Our Sterideal TS (Tube-in-Shell) Heat Exchanger consists of several smaller diameter tubes aligned in parallel within a larger diameter outer shell or manifold. This design maximizes the heat ...

... Tube-in-tube heat exchanger (also known as Double tube heat exchanger) consists of a heat exchanger with two concentric tubes. The product ...

Temperature: 45 °C - 200 °C

Water coolers and heat exchangers To cool hot water before analysis Certificates PED 2014/68 / EU The cooler is used for the collection of hot water to be examined. The water is cooled bringing ...

... tank, and add a certain proportion of solvents such as water,ethanol, methanol, acetone, etc. according to the production process (add it according to the process). For the extraction of the original medicine, the ...

Working principle Heat transfer principle: heat and cold for heat transfer of two kinds of fluid, one in the pipe flow, known as pipe fluid;The other flow outside the tube is called ...

Plate/tubular heat exchangers are applied and used for heat treatments on various fluids. The decision to use a plate or a tubular exchanger depends on the type of product ...

Operating pressure: 17, 27, 20, 48 bar
Temperature: -34 °C - 170 °C

... end of the vertical heat exchanger and flows through the cylinder. The product is continuously agitated and removed from the cylinder wall by the scraping blades. Heating and cooling media flow in the ...

• Capacities up to 10.000 kg/hour Functions: • pasteurization • cooling • heating • crystallization • cooking • heating Main applications: • soups & sauces • dairy • fruit & vegetables • confectionary & pastry • potato ...

... concentric exchange units. The heat exchanger is entirely made of stainless-steel and provided with digital thermometers for controlling the ingoing and out-going temperature of product and refrigerant. ...

Power: 322 kW - 1,052 kW
Operating pressure: 0.13 bar - 0.33 bar
Temperature: 20 °C - 70 °C

Heat even demanding products The Evoguard systems gently heat your products still ensuring microbiological safety and, above all, with a high heat transfer performance. Are suitable ...

... Apparent piping and extension system. •ALFA LAVAL pasteurization gasketed plates. •Diaphragm steam valves •Copper plates heat exchanger. •PT-100 •Sight glass. •Our machine has been design to pasteurize ...

Equipment designed according to the production, the heat cycle and the degree of automation required by the customer.