Food-Grade Heat Exchanger

Core Standards and Compliance Requirements

• International Standards: FDA 21 CFR 177.2600 (USA), EU EC 1935/2004, EU 10/2011;

• Domestic Standards: GB 4806 Series (Metals/Rubbers/Coatings for Food Contact);

• Must pass material migration testing and microbial residue verification, with complete material certificates and traceability documents.

Main Types and Structural Features

Plate Heat Exchanger (Detachable Type)

• Plates: 304 stainless steel (for neutral food) / 316L stainless steel (for high-acid food and sauces), surface polished to Ra≤0.4μm;

• Gaskets: Food-grade EPDM and silicone rubber, free of plasticizers;

• Advantages: High heat transfer coefficient (3000–7000 W/m²·℃), small footprint, detachable and washable, suitable for pasteurization;

Shell-and-Tube/Tubular Heat Exchanger (Double Tube Sheet)

• Adopts 316L stainless steel tubes, double tube sheet structure to prevent cross-contamination, and flow channels can be drained;

• Suitable for high pressure, large flow, and particle-containing materials (such as tomato sauce);

Food-Grade Tubular Heat Exchanger

• All-Welded/Brazed Plate Type: Gasket-free design, resistant to higher temperature and pressure, suitable for UHT instant sterilization;

• Double-Pipe Type: Simple structure, suitable for small-batch, high-hygiene-requirement laboratories or small production lines.

Key Design and Manufacturing Points

• Dead-Angle-Free: Smooth transition at welding joints, no burrs; flow channels have a slope (≥2%), which can be completely drained without water residue;

• CIP (Clean-in-Place)/SIP (Sterilize-in-Place) Compatible: Resistant to 85–95℃ hot water, acid-alkali cleaning agents, and 121℃ steam sterilization;

• Non-contact components (frames, bolts) must also be made of stainless steel to prevent rust and contamination.

Typical Application Scenarios

• Dairy Products: Pasteurization of milk (72℃/15s), cooling of yogurt fermentation;

• Beverages: Sterilization of fruit juice, cooling of beer, temperature adjustment of carbonated drinks;

• Sauces/Canned Foods: Concentration and heating of tomato sauce, rapid cooling after high-temperature sterilization.

Selection and Maintenance Suggestions

• For neutral materials (milk), choose 304 stainless steel + EPDM; for high-acid materials (lemon juice), prioritize 316L stainless steel;

• Must verify the drainability of the equipment and its compatibility with CIP processes;

• Regularly replace gaskets, establish SOP for cleaning/sterilization and keep records.

Differences from Ordinary Industrial Heat Exchangers