Infuze™ Sanitary Cooking Skid
Infuze™ Sanitary Cooking Skid
A member of the SilverLine family, the Infuze™ Sanitary Cooking Skid provides on-demand heating for soups, sauces, slurries or beverages that require heating to achieve finished recipe results, pasteurization or blended emulsification.
Pressure & Temperature
- Max pressure – 100 PSIG / 6.9 Barg
- Max temperature – 339°F / 170°C
Inlet/Outlet
- Tri-Clamp
Connection Types
- ANSI Class 150
- Other custom connections available
- Hydro-Thermal Sanitary Rotary/Torque
- Actuators (HSRA/HSTA)
- Ethernet IP protocol communications
- Up to 1,200 in.-lb. (135 N-m) of peak torque (HSTA only)
- All materials FDA compatible and 3A-certified
- Optional Y-Strainer and culinary filter to make culinary steam out of plant steam • Minimal footprint saves valuable floor space
- Variable flow for diverse demands
- Modern design and component selection
- Heater has either a stand-alone or DCScontrolled system
- Easy-to-use temperature PID loop Can relay information back to the DCS via Ethernet I/P or modbus TCP Colored touch screen
- Simple appearance, yet a highly-engineered cooking solution
- Versatile recipe control to cook thoroughly, precisely and uniformly
- Fully integrated cooking system for variable flow rates
- Process cook, Steam delivery, CIP Clean, Control, and Installation & Support
- One-pass instant cooking for VOC retention and minimal particle degradation
- Retains vibrant, crisp and fresh flavor ingredients and aromas
- Eliminates hot burn-on surfaces (kettle, scraped surface, heat exchangers), unwanted caramelization and Maillard reaction
- Simple installation, easy to integrate in-line for existing systems • Significant energy savings
- Minimal total cost of ownership, especially considering cleaning and maintenance
- CIP cleaning sequence assured through automation
- Patented cooker and method technology
- Warrantied by Hydro-Thermal’s money back guarantee
- Applesauce
- Canned toppings
- Dairy
- Dressings
- Ketchup
- Mashed potatoes
- Marinades
- Marinara
- Purees
- Salsas
- Sauces
- Soups
- Sports Drinks
- Soy Products
- Beverage
- Dairy (Separation & Pasteurization)
- Food
Sizing & Process Parameters
| Product Inlet/Outlet | 1.5″ / DN40 | 2″ / DN50 | 3″ / DN80 | 4″ / DN50 |
| Steam Inlet (in./mm) | 2″ / DN50 | 2″ / DN50 | 3″ / DN80 | 3″ / DN80 |
|---|---|---|---|---|
| Est. OA Width (in. /mm) | 31 / 788 | 31 / 788 | 31 / 788 | 31 / 788 |
| Est. OA Length (in. /mm) | 58 / 1,473 | 58 / 1,473 | 62 / 1,574 | 62 / 1,574 |
| Est. OA Height (in. /mm) | 77 / 1,955 | 77 / 1,955 | 77 / 1,955 | 77 / 1,955 |
| Min. Flow (GPM/m3/hr) | 3 / 0.7 | 5 / 1.1 | 12 / 2.7 | 22 / 5.0 |
| Max. Flow (GPM/m3/hr) | 30 / 6.8 | 60 / 13.6 | 140 / 31.8 | 255 / 57.9 |
Larger sizes are available upon request – contact the Hydro Thermal team for more information.
Maximize Your Process Potential
Don’t miss out on the benefits of ultra-precise, efficient, and reliable steam injection heating and cooking systems. Contact us today.
