Used in everything from jacketed kettles, ovens and fryers to pasteurisation, decontamination and sanitisation processes, steam is one of the most hardworking multi-taskers in the food factory. It is not unusual to find steam boilers operating 24-hours a day, seven days a week. Steam is required in many applications, including heating food, eliminating microbiological risk, sanitising packaging, sterilising packaged food, and cleaning plant equipment. Consequently, steam boilers often represent a high percentage of energy usage within food manufacturing - so maximising efficiency is vital.
展开▼
