By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers
When processing any kind of remotely viscous food product it is inevitable that a certain amount will adhere to surfaces, such as the inside of vessels and pipe work, or become left in equipment after processing. The potential value of this lost product can soon add up, especially when handling large quantities of viscous or valuable products such as meat mixes and emulsions for use in products such as sausages.