Page 37 - Food&Drink Business Magazine June 2019

When bespoke is better
A bespoke solution rather than one off-the-shelf can often end up being a more cost effective option, says Matt Hale from HRS Heat Exchangers.
NO two industrial processes or production lines are the same. A standard off-the-shelf piece of equipment for a customised process can be counter productive but is still
common practice.
For example, a multitube heat
exchanger for the pasteurisation of thin sauces, such as stocks or consommé, is specified for thicker products like soup or pizza topping, for which it is completely unsuitable. The effects of using the wrong heat exchanger can range from the inconvenient to disastrous.
Although based on standard tube architecture (for example the tube-in-tube DTA Series
or DTI Series, or the multi- tube K Series or MI Series), every HRS heat exchanger is
designed to meet the specific heat transfer and product handling requirements of an installation – itself a level of bespoke design (see image).
The biggest argument made against choosing bespoke equipment is cost, but this is frequently misleading. Not only is the initial purchase price often much less than you
may think, the additional unforeseen costs associated with using unsuitable ‘standard’ designs in the long term can be considerable.
As well as increased servicing, its performance may be impaired; requiring additional running time or energy to achieve the required result. Its operational life may also be compromised. In some
instances, a standard solution may perform so poorly that the only option is to replace it with a different unit.
Each HRS heat exchanger is designed according to a wide range of parameters including the chemical and physical
assessments of the product. The heat difference required,
operational temperatures, treatment times and other process requirements are considered. The physical space and existing lines or machinery are also taken into account. ✷
those that can undergo high temperature sterilisation.
For water efficiency, Tecpro has released a heavy-duty low flow nozzle with a high impact water jet. The lower flow rate means it is suitable for 3/8 inch wash down hoses. It has an adjustable spray pattern that can handle a maximum water pressure of 16 Bar (232 psi) and high temperature components, it is capable of being used at temperatures of up to 80 degrees Celcius.
Its lighter and smaller
size also reduces its weight, making it less strenuous
for cleaning teams to move around during wash downs. Other features that help with safety and use are a twist head mechanism rather than a trigger. As well as a red or blue covers for hot and cold uses,
a white nozzle is available for the dairy industry. ✷
SUPPLIER SPOTLIGHT
A good hose down
The challenge for food manufacturers is finding the balance between meeting hygiene standards and water efficiency, while also taking into account your cleaning team, writes Tecpro technical consultant Patrick Cooper.
THE issue of water use has never been more top of mind. The Australian Bureau of Statistics Water Account 2016-17 says around 76,000 gigalitres of water was taken from the environment to support the Australian economy in that period.
Total consumptive use of water in 2016-17 was 16,558 gigalitres. Of that, 10,504 gigalitres was consumed by agriculture, forestry and fishing industries; 1483 gigalitres by water supply, sewerage and drainage services; a further 2662 gigalitres by all other industries.
Nationally, manufacturing consumed 558 gigalitres.
For manufacturers, one of the easiest ways to immediately reduce water is cleaning processes and the equipment you are using. Wash down products are now designed for myriad environments, including
www.foodanddrinkbusiness.com.au | June 2019 | Food&Drink business | 37