Packaged Food & Beverage

Pneumatic controls upgrade helps Lionel Hitchen achieve product quality standards.

A steam trap management contract saves AB World Foods 236 tonnes of CO₂ a year.

Steam trap contract helps Heinz reduce carbon emissions by 200 tonnes a year.

Spira-trol valves improve control valve performance in production processes at Dairy company in Spain.

EasiHeat heat exchanger saves energy and fuel costs while reducing maintenance time at Strathmore Foods.

“Superb service” from Spirax Sarco saved the day when Bakkavor of Scunthorpe needed to replace two steam valve positioners at short notice.

A Spirax Sarco energy recovery system has enabled a food and drink ingredients manufacturer to slash its energy costs by £40,000 per year.

A Spirax Sarco energy recovery system has enabled a food and drink ingredients manufacturer to slash its energy costs by £40,000 per year.

Are you using the correct  grade of steam in your process? Using an inappropriate grade of steam for your process(es) can be a source of contamination. 

Find out the key advantages of using the correct steam quality in your process

Thanks to its thermal energy properties, steam offers an efficient, cost-effective way of transferring heat through the production process. Sterilising, cooking, pasteurising, blanching, sealing, curing, humidifying – there can be no doubting its usefulness.

When thinking about the food and drink manufacturing process it can be all too easy to think only of the raw, edible ingredients that go in to producing your baked, confectionary and drinkable goods. Yet there is one ingredient that is often overlooked, even in the biggest FMCG businesses: steam. Yes, you read that right – steam. 

Swedish Dairy ensures a high level of product quality by installing a Spirax Sarco Clean Steam Generator.

“By including their steam system in a HACCP plant operators can better maintain, and feel more confident about, the quality of their plants output.” 

As a proactive and responsible Plant or Quality Manager in the food and beverage industry you’ll already be familiar with the concept of Hazard Analysis Critical Control Points (HACCP) and the importance of including steam in HACCP analysis.

As an essential component in food and drink production, steam is a primary source for applications such as food heating and sterilisation. In the absence of regulatory requirements related to the quality or purity of steam, manufacturers are adopting good manufacturing practice by switching to clean steam. 

A major Scottish distillery is combining energy savings of more than £50,000 a year with being a better neighbour, thanks to a fl ash steam recovery system.