Heating of liquid, viscous, heavy products and degassing

Principle of heating liquid using low-pressure steam

Superheated or saturated low-pressure steam is an excellent thermal medium for heating liquids (water, milk, etc.) up to 110°C, for defrosting or cooking food.

Certain materials must be heated to make them liquid so that they can be pumped. This is the case for viscous products (crude oil, paraffin, molasses, etc.).

Low-pressure steam, either by direct injection or in a double-walled tank, can be used to heat grape harvests or cook food (potatoes, prawns, pig feed, etc.).

Why use low-pressure steam for heating liquids ?

This method is:

• fast and effective,
• economical,
• natural,
• not subject to high-pressure steam standards, which eliminates periodic visits and ten-year inspections.