Boilers in Food Processing
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Мощность ≤ 8000 кВт
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Давление ≤ 10 бар
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Температура ≤ 110 °C
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КПД > 91,0%
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Вид топлива Природный газ, жидкое топливо.
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Конструкция Водотрубный трехходовой горизонтального исполнение, топка расположена по центру.
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Расчетный срок службы 20 лет на природном газе.
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Гарантийный срок 5 лет со дня ввода в эксплуатацию.
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Комплект поставки Котлы гаммы Triplex V3-DD поставляются полностью готовыми к эксплуатации.
Boilers in Food Processing: Ensuring Sanitary and Efficient Steam Generation
Boilers play a critical role in food processing, providing clean steam for cooking, sterilization, pasteurization, and equipment sanitation. Maintaining both efficiency and hygiene is essential to meet food safety standards (e.g., FDA, HACCP, EHEDG) while minimizing energy costs.
Key Applications of Boilers in Food Processing
1. Direct Product Contact (Culinary Steam)
- Steam injection for cooking/blanching (vegetables, meats)
- Moisture control in baking and drying
- Sterilization of liquids (milk, juices)
2. Indirect Uses (Process & Cleaning Steam)
- Heating vessels, jacketed kettles, and heat exchangers
- Clean-in-Place (CIP) systems for sanitation
- Facility heating and humidification
Sanitary Steam Requirements
Food-grade steam must be free of contaminants that could affect product safety. Key considerations:
1. Water Treatment & Steam Purity
- Feedwater Quality: Must meet 3-A Sanitary Standards or EHEDG guidelines
- Low hardness (softened/demineralized water) to prevent scaling
- Chemical treatment (food-safe inhibitors, antifoaming agents)
- Regular blowdown to remove impurities
- Boiler Design for Hygiene
- Stainless steel construction (for corrosion resistance)
- Steam separators & filters** to remove particulates
- No internal rust or scale buildup (risk of contamination)
2. Avoiding Chemical Carryover
- Condensate must be food-safe (no boiler chemicals in direct steam contact)
- Use of steam-to-steam generators for ultra-pure culinary steam
Boiler Types Used in Food Processing
| Boiler Type | Best For | Pros | Cons |
| Firetube Boilers | Small to medium plants | Lower upfront cost, easy maintenance | Slower steam response, less efficient |
| Watertube Boilers | Large-scale operations | Faster steam generation, high efficiency | Slower steam response, less efficient |
| Electric Boilers | Clean steam needs | No combustion, zero emissions | High electricity costs |
| Thermal Oil Boilers | High-temp frying/oil processing | No water contamination risk | Limited to indirect heating |
Efficiency & Sustainability Measures
1. Waste Heat Recovery
- Preheating feedwater with exhaust gases
- Reusing condensate (saves water & energy)
2. Combined Heat & Power (CHP)
- Simultaneous steam and electricity generation
3. Automated Controls & Monitoring
- O2 trim systems optimize combustion
- AI-driven load management reduces idle time
Regulatory & Safety Compliance
- FDA 21 CFR Part 173 (food-contact steam)
- 3-A SSI Standards (sanitary equipment)
- EHEDG Certification (hygienic design)
- Regular boiler inspections (ASME, NBIC)
Best Practices for Food Processing Boilers
✔ Use stainless steel components where steam contacts food
✔ Install proper filtration (0.5–5 micron filters for culinary steam)
✔ Monitor water chemistry (pH, TDS, oxygen levels)
✔ Prevent boiler carryover (avoid foaming, use separators)
✔ Train staff on sanitation & maintenance protocols
Food processing boilers must balance efficiency, safety, and regulatory compliance. By selecting the right boiler type, maintaining strict water quality, and implementing heat recovery systems, plants can achieve both cost savings and hygienic steam production.
