Use steam to save more then 90% of heat transfer surface

Steam is most effective at transferring heat when it  condenses on a surface at a lower temperature. The latent heat of vaporization is given up by the steam as it condenses. Maximum heat transfer occurs when steam is allowed to condense on a heat transfer surface without restriction or obstruction. Realistically, there are obstacles that prevent perfect condensation by insulating heat transfer surfaces. Some of the most common examples of these films in food processing operations are: stagnant layers of product, burned-on product, scale, water (condensate), layers of single-celled organisms, and air. These films must be eliminated or reduced to optimize heat transfer.

Stagnant layers of product can be removed (or reduced) by agitation, especially surface-scraping agitation. Product burn-on can be minimized by surface-scraping agitation and regulation of the heat-transfer surface temperature.

Steam provides a convenient means for transferring energy throughout a food processing plant. When properly engineered and installed, a steam system is reliable, safe and economical.

Save heat transfer surface

When steam is used as a heating medium instead of hot water for the Kelstream Scraped Surface Heat Exchanger, the efficiency of the machine increases significantly. For example, when steam of 1 barG is used to heat up 1000kg/hr of ketchup from 20°C to 80°C, you’ll save 90% of required heat transfer compared when you would use 95°C water. When using a higher steam pressure, the savings would be even bigger.

In some cases it is more economical to invest in a steam generator and save costs on the investment of a bigger scraped surface heat exchanger, then choosing for a bigger model.

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