Heat Exchangers for Food and Beverage Processing
Sanitary plate and tubular constructions for pasteurization, CIP, dairy and brewery duties — and the standards that govern them.
Hygienic design principles
Food-contact heat exchangers must be cleanable, drainable and free of dead zones where product can stagnate. Plate units use sanitary clamp connections, FDA-compliant gaskets (typically EPDM or HNBR food-grade) and surface finishes appropriate to the product.
Pasteurization
Plate heat exchangers are the dominant choice for HTST and UHT pasteurization. A typical pasteurizer integrates regenerative, heating and cooling sections in a single frame, with hot water or steam on the heating side and chilled water or glycol on the cooling side.
Cross-contamination protection
For products where service-side leakage into the product is unacceptable (infant formula, pharmaceuticals), double-tubesheet shell-and-tube units provide a vented gap that prevents fluid mixing — required by many specifications.
CIP and cleanability
Sanitary heat exchangers are designed for clean-in-place at 70–85 °C with caustic and acid solutions. Plate spacing, connection orientation and gasket material must all support the CIP cycle without damage or contamination.
Brewery and dairy specifics
Wort coolers, milk pasteurizers and beverage chillers each have specific temperature, flow and material requirements. Jiangxing supplies food-grade plate exchangers and double-tubesheet units to brewery, dairy and beverage clients worldwide.
Send your working conditions to Evan
Share your medium, temperatures, flow rate and pressure — Evan will return a thermal selection and indicative pricing after reviewing the available data.