Heat tracing in the food industry
In the food industry, precise temperature control and reliable processes are not an option, but a necessity. Many materials – whether chocolate, palm oil, molasses, glucose or various fats – can only be poured or pumped within a specific temperature range, or only achieve their specific processing properties within that range. They must not become too cold or too warm. Electric trace heating ensures that these requirements are reliably met during transport, storage and processing.
Depending on the requirements, permanently installed or flexible heating hoses, as well as removable heating sleeves, are used for transport and processing to ensure uniform and gentle heating of the materials. This is particularly important for materials that, once cured, are difficult to remelt or can only be remelted at the expense of quality. When stored in tanks, IBCs, silos or pipework, additional considerations such as frost protection and the prevention of condensation and moisture come into play.
