If you’re using steam in direct contact with your Food & Beverage process, have you considered the risk of exposing your finished product to potentially harmful and costly contamination?
Whilst steam is the most efficient method of transferring heat to your process, we must ensure it is free from the contaminants
Our Steam Quality Audit uses HACCP (Hazard Analysis Critical Control Points) principles to minimise the risk of contamination to your process.
Eliminating wet or dirty steam can cut your energy costs, improve productivity and product quality, as well as reduce maintenance workload.
The scope ensures your steam system is EN285, HTM 2010, CFPP and food safety compliant using a HACCP approach.
Measuring dryness value and dryness fraction to assess steam wetness and its suitability for your steam plant.
Measuring the level of incondensable gases in your steam.
Monitoring of steam pressure and temperature to find potential problems with peak loads or other steam supply shortfalls.
Inspecting the physical steam system and its operation from boiler water treatment to condensate return.
Issuing a steam quality certificate and a full report with recommendations for maintaining or improving steam quality to raise operating efficiency of the entire steam system.
Are your processes and products free from contamination?
Is the heat transfer in your processes optimized?
It may be time to take a look at your steam quality...
Learn how to recognize and avoid potential contamination in your steam systemDownload free E-guide
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