Industrial Food and Beverage Processing with Induction
Induction technology can be utilized by food and beverage processors and manufacturers even though these materials are not electrically conductive. This is done using a process called susceptor heating which involves using an induction coil to heat an electrically conductive object that contacts the product.
This technique of food and beverage heating is highly versatile. Induction coils can be specially designed to heat pipes, metallic conveyor belts, metal racks, large vats, tanks, forms, molds, and more. Induction technology is advantageous for these types of processes for several reasons. First and foremost is temperature control. A powerful induction power supply paired with a temperature control system can hold a temperature within a few degrees of accuracy. This results in highly consistent products, and fewer rejects. Induction technology can also ramp up to temperature within a few seconds or minutes depending on the size of the heating surface. This means no more waiting for large ovens to pre-heat. The temperature can also be adjusted on the fly if need be.
Induction technology is clean and energy-efficient. The induction coil heats the susceptor or cooking surface directly. This results in less energy lost to the surrounding air. No combustion is involved with induction which negates the need for extra venting and results in a cleaner product and facility.
Induction and Dielectric Radio Frequency Processing in the Food Industry
Induction and dielectric heating are simple, precise methods of heating in common use in the food and beverage industries. These support a wide range of applications such as Post bake drying and moisture control.
- Preheating of dough and cake mixes
- Reduces Checking – uneven cooking and moisture levels are eliminated
- Product Color Control – RF process allows color and moisture control to be separated
- Energy Savings
- Clean – there are no byproducts of combustion
- Increased Production – throughput of a typical oven line can be increased by as much as 50% on certain products without an increase in overall plant length.
- Floor Space Savings – efficient heat transfer results in faster product transfer and reduced oven length
- Rapid Heating
- Improves Efficiency
- Automatically Compensates for variations in product moisture
- Automatically profiles for uniform moisture content
- Eliminates Centre Bone – increases shelf life
- Optional Sanitized stainless steel Equipment rated for wash down
- Applicator systems are available to accommodate the processing of monolayer and beds of products
- Integrated generator cooling system
- Various conveyor bands to suit a range of processes, which meet hygiene standards including F.D.A. (USA)
- PLC control with fault diagnostics
- Integrated systems for centralized overall plant control
- Belt washer system to avoid flavor contamination
- Automatic product leveling device for the bed height control Conveyor systems
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