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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.

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Description

Categories: Sanitary DSI Heaters

Model Numbers: 1.5″ / DN40, 2″ / DN50, 3″ / DN80, 4″ / DN50

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
1.5″ / DN40
2″ / DN50
3″ / DN80
4″ / DN50
Steam Inlet
2 in. / DN50 mm.
2 in. / DN50 mm.
3 in. / DN80 mm.
3 in. / DN80 mm.
Estimated OA Width
31 in. / 788 mm.
31 in. / 788 mm.
31 in. / 788 mm.
31 in. / 788 mm.
Estimated OA Length
58 in. / 1,473 mm.
58 in. / 1,473 mm.
62 in. / 1,574 mm.
62 in. / 1,574 mm.
Estimated OA Height
77 in. / 1,955 mm.
77 in. / 1,955 mm.
77 in. / 1,955 mm.
77 in. / 1,955 mm.
Min. Flow (GPM/m3/hr)
3 / 0.7
5 / 1.1
12 / 31.8
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.

> Infuze™ Sanitary Cooking Skid Brochure

> Flagship Brochure

  • 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 3-A 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 DCS controlled system
  • Easy-to-use temperature PID loop Can relay information back to the DCS via Ethernet/IP 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, Clean-in-Place, 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
  • Backed by Hydro-Thermal’s Guarantee
  • Applesauce
  • Canned toppings
  • Dairy
  • Dressings
  • Ketchup
  • Mashed potatoes
  • Marinades
  • Marinara
  • Purees
  • Salsas
  • Sauces
  • Soups
  • Sports Drinks
  • Soy Products
  • Beverage
  • Dairy (Separation & Pasteurization)
  • Food

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.

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