A seafood processor required hot water supply for aseptic pasteurization of artificial crab product. The product, sealed in plastic bags, passed through a three-stage belt pasteurizer. This is the first stage requiring hot water be held at 205ºF, heated by internal steam coils. The packets then go through two chilling sections before refrigeration and boxing.
A heating system was required to heat the cold make-up water supplied to the system as water is lost through evaporation, spills and carryover. Maintaining a minimum pasteurization temperature was critical to the process.