New supply of heat exchangers intended for the pasteurization and cooling of various food products
One again, SACOME has supplied several heat exchangers for one of the most important food multinational companies. The tubular heat exchangers are intended for pasteurization and cooling of various products, such as multifruit preparations, yogurt and other dairy products.
These tubular heat exchangers are destined for various delegations in Africa and Asia. Once the design of the heat exchangers was deeply analyzed, the selected models for this project are part of our Sanitary Line:in particular, the S-TF20-I Tube-in-tube heat exchanger and the S-TFM-I Multitube heat exchanger.
Upon client’s request, we perform the thermal analysis of the different products processed in our heat exchangers, together with various university laboratories with which we collaborate closely. Based on the results obtained, we have been able to optimize the design of the heat exchangers adjusting it to the client’s requirements.
Heat exchangers technical documentation
The importance of rheology in the design of food plants
The importance of rheology in the design of any processing plant is crucial since the sizing of many of the elements composing it is very dependent on this “resistance”, also taking special relevance with food products: heat exchangers, pipes, valves, pumps, mixers, etc.
How to design a heat exchanger
To design a heat exchanger it is necessary to have certain data, such as the process flow rate, the temperature and the physical properties of products.
Hairpin heat exchangers
Hairpin heat exchangers have a more efficient and economical design compared to a multiple pass heat exchanger when the process requires a temperature crossing between the cold and hot fluid.