Infra-red oven has jars of efficiency

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Infra-red oven has jars of efficiency
A custom-made, carbon infra-red oven from Heraeus Noblelight has boosted the efficiency of Premier Foods' Loyd Grossman cooking sauce production line by 10%..

After cooking, the sauce is pasteurised in-line and delivered to the jar filler at a temperature of 94ºC. This eliminates the need for a flat bed pasteuriser post bottling, saving space and time.

However, there is always a danger of thermal shock when filling glass containers when the temperature difference between the fluid and the glass is too great. Previously, the cooking sauce jars were pre-heated in a rotary hot water rinse system. The gripped jars were injected with very hot rinse water, emptied and then fed to the filler. However, dwell times varied, so the glass jars sometimes did not reach the temperature required to avoid thermal shock and breakages occurred, causing stoppages.

To address this, Premier installed a new 124kW Heraeus infra-red oven on the production line to heat the glass jars after a filtered air jar cleaner.

This stainless steel oven is in two sections: one with four 24kW zones and one with two 13.8kW zones. An optical pyrometer measures the temperature of the jars as they leave the oven. This is displayed on the front control panel. If the line needs to be stopped for any reason, the carbon emitters switch off virtually instantaneously to prevent overheating of any jars in the oven.

Since installation, the new oven has reduced downtime and increased reliability and line speed.

Contact: Heraeus
www.heraeus-noblelight.com

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