FOOD & BEVERAGE
The physical properties of meat products mean it can be difficult to achieve the required temperature all the way through the material
temperature by 19°C, the second cools it back transported and worked elsewhere. This
DELICATE PRODUCTS
Many sauces and some dairy products, such as thick cream, need to be handled delicately burnt taste.
Tomato-based sauces, white sauces, mayonnaise, béchamel sauce, pesto sauce and easily burn or freeze the product because of
VERY DENSE MATERIALS
deboned meat (MDM), meat slurry and viscera
potential, which limits heat transfer, but This is because of a phenomenon known as material travels down the centre of the product, while the material at the tube wall does not that the product at the tube wall will freeze, while the material in the centre is not cooled
commercially to keep meat viscera and similar occur.
offer solutions for certain food products products. As a result, our solutions have been installed worldwide to handle foodstuffs sauces and meat slurry.
cool, pasteurise, sterilise or process your contact us today.
HRS Heat Exchangers
www.hrs-heatexchangers.com
| DECEMBER/ 23
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