Water is used in many areas of the food and beverage manufacturing process. Generally incoming water must be treated before use so the water quality meets regulatory and operational requirements.
Water can be used at various stages of the process directly in contact with food, from pre-washing of product, as a transfer medium such as flume water, makeup and dilution of product batches, washing down and transport of waste from the process.
In the utilities section, water is used for the cooling of processes and machinery and for heat removal from the refrigeration process. Steam is generated to facilitate numerous processes including direct and indirect contact for sterilizing, blanching, pasteurizing, washing and other temperature process managements.
Some of the critical areas relating to water quality that must be focused on in order to ensure the reliable and efficient operation of the plant include:
The water management programs developed by ZI-CHEM are based on global technologies that have been applied in the field for many years and refined to optimize and enhance results. These are delivered by dedicated and experienced field service teams that are based close to or inside the plant site to ensure attentive support and rapid responses are provided, so that the objectives of the programs are achieved.