Five Common Hot Water Challenges in Meat Processing
Do you catch yourself saying, “If it’s not broke, don’t ﬁx it,” or you ﬁnd that you are always heating water to a higher temperatures just to reach your set-point? These mindsets could be costing you money and efficiency.
Hot water is a critical component of any meat processing facility. If precise temperatures aren’t met, then facilities may face ﬁnes or even shutdown from the USDA. Yet, water as a utility is often the last of your concerns. Your objective is to keep your plant running without interruptions. Below are some common hot water problems at a meat facility and the reasons why you should be addressing them now.
Use our hotwater spotlight as your first step in diagnosing where your system might be lagging – including these five key areas:
• Safety is Your #1 Priority
• Not Reaching or Maintaining Critical Temperatures
• Running Out of Hot Water
• Hard Water
• Cavitation/Steam Hammer/Vibration
Ready to learn more? Download your free copy of Hot Water Spotlight on Five Common Hot Water Challenges in Meat Processing by completing the form.