Benefits of using food grade thermal fluids in heat transfer systems

In the head-to-head experiment, Global Heat Transfer examined 1,223 fluid samples, 280 food grade, 943 non-food grade. The resultant data clearly showed mean and maximum values for carbon residue and TAN (Total Acid Number) were higher for non-food grade fluid than for food grade.

The analysis demonstrated the non-fouling nature of a food grade thermal fluid, making it more sustainable and less costly to use in the long-run. The white paper also looks at current regulations surrounding chemicals that have the potential to come into close proximity with foodstuffs. Regulatory agencies across the globe recommend food grade thermal fluids in food manufacturing processes and in some cases, it is a mandatory requirement.

It is therefore surprising that the uptake of food grade fluid in the food and beverage industry is still low.

"Food grade thermal fluids are odourless, non-irritating and non-toxic, to ensure consumer safety in the event of a leak or spillage," explained Clive Jones, managing director of Global Heat Transfer. "However, food processing plants can choose to use regular thermal oil and consequently be forced to scrap all food in the case of a spillage."

"The Global Heat Transfer white paper clearly explains the safety, efficiency, regulatory and economic benefits of using food grade thermal fluid."