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Food & Beverage temperature while keeping pressure and physical agitation low to avoid damaging the product .
Very dense materials Globally , there is increasing interest in using heat exchangers to process mechanically deboned meat ( MDM ), meat slurry and viscera components . One advantage is that heat exchangers have the potential to generate products with better quality , at lower cost and with less waste and lower energy consumption than via traditional methods of heating and cooling MDM . Many of these products have high fouling potential ( which limits heat transfer ), but also need delicate handling to preserve their integrity . In addition , their thick nature means that it can be difficult to achieve the required temperature all the way through the material . This is because of a phenomenon known as ‘ slugging ’, whereby a channel of warmer material travels down the centre of the product , while the material at the tube wall does not move . If the cooling medium is cold enough ( for example , -5 ° C or lower ), this can create a risk that the product at the tube wall will freeze , while the material in the centre is not cooled sufficiently . The HRS RHD Series has been employed commercially to keep meat viscera and similar materials below a specified temperature of 4 ° C . Modifications for this project included adapting the internal scraper configuration to achieve the necessary performance and implementing a heavy-duty gearbox to withstand the higher torques required to keep the product moving .
Without tempering it is impossible to get chocolate ’ s characteristic ‘ snap ’ and glossy finish .
Because the RHD Series ensures thorough mixing in the heat exchanger , slugging does not occur . Some heat exchanger developers will not offer solutions for certain food products because they are so challenging in terms of physical and thermal handling . However , HRS Heat Exchangers has spent the last forty years specialising in developing heat exchangers and processing systems for these most difficult products . As a result , our solutions have been installed worldwide to handle foodstuffs including nut butters , vegetable dices , fruit compotes , eggs , chocolate , cream and cheese , sauces , and meat slurry . To find out how HRS can help you heat , cool , pasteurise , sterilise or process your challenging food and drink products , please contact us today .
About the author
Matt Hale joined HRS Heat Exchangers in 2013 . Today , as Global Key Account Director , he is responsible for overseeing and developing the HRS Group ’ s strategies for business development and marketing . Matt has a proven background of over 20 years within process and mechanical engineering and holds a Sales & Marketing Management Diploma from the Ashridge Business School .
SYSTEMS FOR TOMORROW ’ S HEAT SUPPLY , FROM SOURCE TO USER