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Five Common Hot Water Challenges in Meat Processingutility Water cover

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.

 

 

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Hydro-Thermal is the global leader in the development and manufacturing of Hydroheaters. Through our vast global channel partners, we support hydro heating in six continents and all industrialized areas. We create heating systems for a variety of industries including: pulp, paper, chemical, ethanol, food & beverage, metal, & more!

Hydro-Thermal Waukesha

400 Pilot Court
Waukesha, WI 53188 USA
Phone: (262) 548-8900
Fax: (262) 548- 8908