In the food and beverage industry, process heat is a key operational resource, accounting for the lion’s share of energy consumption. Heat and steam are used for heating, drying, blanching, frying, pasteurisation, sterilisation, CIP cleaning, hot water supply and other thermal processes. At the same time, the requirements for hygiene, operational safety and consistent product quality are high. All systems, whether for batch or continuous processes, must therefore operate reliably, be easy to clean and deliver absolutely stable temperatures.
CAW designs and installs complete energy centres and process heating systems that are engineered for industrial durability and safe operation. Thermal oil heaters, steam generators, and steam and hot water systems cater to a wide range of applications where these media are required for heating and cleaning purposes. For a temperature-stable heat supply without the need for high pressure or associated regulations, thermal oil systems using food-grade oils (NSF H1-registered) are an option – for example, for baking ovens, deep fryers, drying systems or hot-air systems. Electric heaters are increasingly being used where emission-free heat is required or where electrical energy needs to be specifically converted into process heat.
Other key areas include energy efficiency and decarbonisation. Economisers and shell-and-tube heat exchangers utilise flue gas and other process waste heat to preheat feedwater, hot water or process air. This significantly reduces fuel consumption and operating costs. For exhaust air streams containing organic compounds or other odorous substances, robust TRO/TAR systems, combined with appropriate heat recovery, enable safe thermal treatment and purification.
CAW has always supported food processing businesses with design, integration, commissioning and maintenance. The aim is to provide a heat supply that sustainably ensures process quality, permanently reduces energy costs and fits reliably into existing and future hygiene protocols.
