Heat recovery in food production

Food lines — sausage curing, noodle and vermicelli drying, casing (intestine) processing, and snack baking — run warm air that is then exhausted. Recovering that heat for incoming make-up air reduces steam or electric heating cost while keeping the process stable.

Suitable exchanger types and how they work

Hygienic plate air-to-air exchangers are preferred because the two airstreams never mix, so no product odor or particulate reaches the supply air. A counterflow plate maximizes recovery; an enthalpy wheel can also manage humidity in humid products. See our plate selection guide for sizing.

Design considerations for food duty

Hygiene dominates: choose washable, food-grade aluminum or stainless plates, provide clean-in-place access and condensate drains, and avoid crevices. Size face velocity for low pressure drop and plan a summer bypass. Because food air can carry grease or flour dust, schedule cleaning per our maintenance SOP.