FOOD PROCESSING
Steam & Condensate Equipment for Food Plants
Steam in food processing must meet hygiene standards — clean steam for direct contact, culinary steam for indirect heating, and condensate systems that prevent contamination.
SECTOR REQUIREMENTS
What This Sector Demands
- Clean and culinary steam generation and distribution
- CIP (clean-in-place) and SIP (sterilise-in-place) compatibility
- No dead legs in steam distribution pipework
- Hygienic steam traps with stainless wetted parts
- Temperature control for cooking, blanching, and pasteurisation
- Documentation for food safety audits and GMP compliance
Products We Supply
- Stainless steel steam traps — Spirax Sarco and Spirax Sarco HM Series
- Self-acting temperature control valves for process heating
- Clean steam pressure reducing stations
- Hygienic control valves with sanitary end connections
- Stainless steel strainers and ancillaries
- Temperature transmitters for cook process monitoring
Specify Your Food Plant Steam Equipment
Our engineers understand the specific requirements of your sector. Contact us to discuss your process and we will recommend the correct equipment.