Application:
Dairy customer wanted an improved method for pasteurization of liquid cheese prior to a spray drying process. The 40% solids cheese slurry was being heated in a batch method with jacketed tanks. Problems with poor temperature control and product burn-on were common.
Process Conditions:
Product Flow Rate: 50 GPM
Specific Heat: .85
Specific Gravity: 1.14
Inlet Temperature: 125ºF
Discharge Temperature: 165ºF
Steam Pressure: 100 PSIG
Liquid Pressure: 20 PSIG
Solution:
Pick Model SC10-3 Sanitary Heater was specified to convert process to continuous, in-line method. The customer was able to triple production while maintaining precise temperature control. Product burn-on was eliminated, thereby improving product quality and reducing maintenance.
Features and Benefits:
• Increased Production
• Instantaneous Response to Temperature Demands
• Precise Temperature Control
• Quick and Easy to Clean
Why Choose Direct Steam Injection for Food Processing?
Pick Heaters' direct steam injection technology provides rapid, precise heating for a wide range of food products, including sauces, dairy products, starches, slurries, and prepared foods. By delivering steam energy directly into the product stream, processors can achieve consistent temperatures, improve production efficiency, and maintain product quality. The gentle heating action helps preserve product characteristics while supporting sanitary processing requirements and continuous operation.
80 Years
Three Generations Committed to Being the Leader in Performance, Quality and Innovation in Direct Steam Injection
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| 1945 | 2025 |
