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Food & Beverage
The physical properties of meat products mean it can be difficult to achieve the required temperature all the way through the material .
cools it back down by 2 ° C ; and the final heat exchanger raises it again , allowing the chocolate to be transported and worked elsewhere . This system is also significantly quicker than traditional batch-based tempering .
Delicate products Many sauces , and some dairy products such as thick cream , need to be handled delicately in order to avoid splitting or shearing , while careful temperature control is required to avoid the creation of undesirable flavours , such as a burnt taste .
Tomato-based sauces , white sauces , mayonnaise , béchamel sauce , pesto sauce and dressings are all examples of products where traditional plate or tubular heat exchangers can easily burn or freeze the product because of their static nature . Heat exchangers used in the production of sauces must also work with high viscosity fluids and preserve any particles in the food without breaking them . Once again , the solution is a gentle yet thermally efficient reciprocating SSHE , such as the HRS Unicus Series . This quickly raises or lowers the product
34 Heat Exchanger World February 2025 www . heat-exchanger-world . com