Food-grade lubricants have come of age in performance, but the more compelling reason to make the switch from conventional lubricants is to meet regulatory demands.
As consumers desire fresher tasting food, the challenge for processors is to produce bacteria-free products while maintaining flavor, color and texture.
Food safety concerns require effective and shorter cleaning times. As a result, CIP components must withstand higher temperatures and harsher chemicals.
Today’s economy creates hard choices for processors selecting cooling and freezing equipment systems. But solutions exist to decrease energy usage and convert the reject heat of cooling to useful energy to heat water.