JBT - Sterideal® Ohmic Heat Exchanger

Supplier: John Bean Technologies (JBT)

Sterideal Ohmic Heat Exchanger_1

Sterideal Ohmic Heat Exchanger_2

Ohmic heating of foodstuff is the application of high voltage to the product flowing inside a heat exchange unit. The liquid food reacts as an electric resistance and generates heat through the Joule effect.

Video for JBT Sterideal® Ohmic Heat Exchanger

Very Fast Heating and Come-up Time

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The higher the voltage and the food’s electrical conductivity, the higher and faster the temperature difference achieved. Additionally, a major advantage of ohmic heating is obtained in dice processing as the center of the dice is heated at the same velocity as the liquid carrier preventing dices from overheating and, thereby, preserving product quality.

FEATURES & BENEFITS

Very fast heating and very fast come-up time
Applies uniform temperature distribution across the pipe section
Extremely accurate temperature control, particularly suitable for thermo-sensitive products
Lower product speed, lower product damage and reduced pressure drop
No residual product or Clean-In-Place chemicals remains due to full and complete drainage system
Available in various configurations with several process controls to ensure critical temperatures are met
Minimized floor space requirements

DETAILS

Liquid, semi liquid, concentrated and high viscosity products
Containing fibers, small cells and featuring high viscosity such as puree and soups
Fruit preparations and fruit jam with dices
Soup and sauces
Ideal for large size particles, 50-70 mm (2″ to 2-3/4″)

FEATURES & BENEFITS

Very fast heating and very fast come-up time
Applies uniform temperature distribution across the pipe section
Extremely accurate temperature control, particularly suitable for thermo-sensitive products
Lower product speed, lower product damage and reduced pressure drop
No residual product or Clean-In-Place chemicals remains due to full and complete drainage system
Available in various configurations with several process controls to ensure critical temperatures are met
Minimized floor space requirements

DETAILS

Liquid, semi liquid, concentrated and high viscosity products
Containing fibers, small cells and featuring high viscosity such as puree and soups
Fruit preparations and fruit jam with dices
Soup and sauces
Ideal for large size particles, 50-70 mm (2″ to 2-3/4″)

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