No steam, no food
The production of food requires a lot of heat to melt, cook, decontaminate and conserve. Steam is usually used for this purpose, which then has to meet specific requirements. Requirements on the quantity, availability, temperature limits and the degree of saturation. That is why there is a wide variety of control valves, each of which meets precisely those special requirements and gives you certainty of delivery and quality. In this webinar we will discuss the characteristics of steam coolers, water bath coolers and other control valves in, for example, autoclave systems.
Afterwards you know:
- What added value conditioned steam has.
- Which methods condition your steam.
- Which solution is best for your application.
Speaker: Jos Geers
Moderator: Johan van der Velden
Date: Wednesday, November 11, 2020
Time: 10.30 a.m.
Duration: 30 min.
Food & Beverage
This webinar is part of the “Food & Beverage” / online knowledge weeks, organized by the FHI, the Federation of Technology Branches in the Netherlands. The program focuses on technical developments in process automation for the food industry and is especially interesting for technical management (process manager, plant manager, production manager, maintenance & engineering).
