Infra-red ensures Duerrs suffer no shocks as they convert to air rinsing from water rinsing of jam pots

摘要

A purpose-built carbon infra-red oven has been instrumental in allowing Duerr's of Manchester to change from a hot water rinse system to a cold air rinse system at their Wythenshawe jam-making site. As a result, water-usage and water-heating bills have been significantly reduced and more effective control has been established over the total jar heating and rinsing process.