Why Excel Engineering Chooses Enerquip [Video]
Tim Tolley, Principal of Process Engineering at Excel Engineering, shares why he’s been choosing to work with Enerquip since 1997. “In the 24 years that I’ve been using your equipment, there has not been one piece of equipment that has ever had to be replaced,” says Tim Tolley.
Standards for Sanitary & High-Purity Processing Equipment
Understanding Sanitary Standards It is important to understand the standards and code requirements that apply to processing equipment. And as industries grow and evolve, more regulation is sure to follow. It’s wise to get ahead of the curve, by designing in features that are preferred by the FDA and other state and federal agencies upfront. […]
Pasteurization of Raw Milk to Prevent Contamination
As more consumers seek out raw milk, instances of foodborne illness linked to raw milk consumption are going up.
Tips for preventing food recalls from your production facility
A few aspects of this are ensuring your process is designed to prevent and detect potential contamination and that your equipment is adequate for the job and thoroughly cleaned.
Shell-Side Fluid Challenges: Increasing the Pressure Drop
When the pressure drop is well below the allowable maximum, the heat exchanger may not be reaching its full heat transfer rate potential.
Sani-Matic Testimonial of Enerquip Heat Exchangers
Sani-Matic shares why having a quality partnership with Enerquip means so much for their business. “We consider Enerquip a leader in their product range.” – Aaron Zell, President & CEO of Sani-Matic. “We can count on Enerquip – they do what they say they’re going to do. All foundations are built on trust and we […]
Preventing Cross Contamination in Your shell and tube heat exchangers
Here are several ways to reduce the chances of cross contamination in your food or pharmaceutical production facility.
What you need to know about cleaning different tube configurations
Not all cleaning strategies are appropriate for all configurations.
Investing in a CIP system: Here’s what you need to know
One much-favored equipment cleaning strategy throughout the food, beverage and dairy industries is the clean-in-place method.
Frozen custard is a fan favorite, but must be produced properly
To keep a frozen custard operation sanitary for continued use, it’s important to understand the specific risks of the products being pasteurized in certain equipment.