Product & Ingredient Heating

Product & Ingredient Heating

Heating Product Without Damaging It

Product heating covers sauces, purees, syrups, protein solutions, dairy streams, plant-based beverages and ingredient water. The thermal duty is usually easy; everything around it is not.

Burn-on dominates. Product against a wall well above its bulk temperature denatures or caramelises and adheres. That deposit insulates, the wall runs hotter, and the problem accelerates. Run length collapses and cleaning gets more aggressive.

Approach temperature is the lever. A plate pack reaches within a few degrees, so a much lower-temperature medium still delivers the duty. Hot water at a controlled temperature instead of high-pressure steam is frequently the single change that doubles run time.

Particulates and viscosity. Where the product carries pulp, fibre or inclusions, a Free-Flow plate handles it and a conventional plate will block. Where it is very viscous, the low-velocity turbulence of a plate pack is an advantage rather than a limitation.