Non-food-grade thermal fluids can present contamination problems

Thermal fluids pose contamination risk

By Rick Pendrous

Many food processors will be surprised to learn that contamination of products can result from the use of thermal fluids that are not of food-grade quality, should it come into contact with the food.

Industrial Refrigeration Services launched a specialist energy surveillance service

Cooling system energy check service launched

By Rick Pendrous

A specialist energy surveillance service has been launched by Industrial Refrigeration Services (IRS) to help large food manufacturers plan for a greener future with a reduced carbon footprint and energy cost savings.

Energy audits are not just for energy savings

Four reasons to run an ESOS energy audit

By Ruth Fain and Dave Mercer

Energy audits required by the EU’s Energy Savings Opportunity Scheme (ESOS) can help food manufacturers with more than energy savings, explains Golder Associates’ Ruth Fain and Dave Mercer.

OAL can install steam infusion kit in-line with pipework for continuous product heating

Steam infusion breakthrough saves processors cash

By Rod Addy

Food manufacturers could slash processing costs following breakthroughs in steam infusion technology that enable food to be heated at least three times faster than previous steam techniques.

Moy Park has installed a regenerative thermal oxidiser

Nasty niffs reduced at Moy Park's Grantham factory

By Rick Pendrous

An odour abatement project involving the design, construction, erection and commissioning of a regenerative thermal oxidiser has been completed at Moy Park’s poultry processing facility at Grantham in Lincolnshire to ensure the company remains on good...

Poultry giant installs new heating line

Bernard Matthews’ fryers use thermal fluid heating

A new thermal fluid heating system has been installed at Bernard Matthews’ poultry processing plant in Norfolk by boiler specialist Babcock Wanson. It makes use of an EPC1000ES fully automatic coil type unit as the main heater for the processor's...

Food manufacturer invests in new oven to meet demand

Consistent cook and even colour

In response to demand for an oven that cooks breaded products cost-effectively, JBT FoodTech has introduced a new linear protein oven to its Double D product line.

Chocolate manufacturer's new heating system

Take the steam out of heating and cut costs

A major chocolate snack manufacturer has moved away from steam boilers in favour of a new heating system for temperature trending and recipe control. ICS Cool Energy supplied T90 non-pressurised water heaters to support the task of chocolate tempering,...

New temperature control range launched

The tighter way to control recipe temperature

ICS Temperature Control has launched a thermoregulator and temperature controller range with an ingress protection (IP) rating of IP65. Featuring the latest touchscreen technology, the C7 Advanced Controller offers recipe control, temperature, flow and...

A HSE investigation concluded the tragedy was

Firms ordered to pay £70k after food factory death

By Mike Stones

Two firms have been ordered to pay nearly £75,500 each after a worker was fatally injured when he drove a scissor lift extendable platform into an unprotected pit in a food factory floor.

Interfood adds Fessmann to its menu

Interfood adds Fessmann to its menu

Interfood Technology has added the German company Fessmann to the list of manufacturers for which it distributes in the UK and Ireland.

Cool way to save energy and water

Cool way to save energy and water

With a performance co-efficient of 7, IsoCool says its NAX-ID inverter water chiller has the highest energy efficiency ratio in its category.

Pulsed light can have a lethal effect on micro-organisms

It's pasteurisation Jim, but not as we know it...

The next generation of novel processing technologies from pulsed electric fields to ozone processing could prove to be far more promising than the first as scientists tackle the issues that have historically them back, Campden BRI's Craig Leadley...

Shakan, not stirred

Shakan, not stirred

By John Dunn

With dramatic reduction in sterilisation time and improved flavour, Shaka is a win-win process for food manufacturers, reports John Dunn

Giant step for convection ovens

Giant step for convection ovens

A steel band travelling oven that consumes up to 45% less electrical power than its rival systems is being hailed by its Danish maker as a major step...

Oven saves energy

Oven saves energy

Britvic has saved £10,000 worth of energy at its Leeds plant and saved factory space, thanks to the installation of a carbon infra-red oven from...

From art to science

From art to science

By Bob Brooks

Bob Brooks describes the latest research and development designed to monitor what is happening in ovens and improve upon the baking process


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