Posts written by Matt Hale

The UK is a nation of animal lovers, with 40% of households owning a pet. A quarter of UK households have a dog, and there are some 9 million canine companions around the country. Our feline friends are only just behind them with 7.5 million British cats¹. As a result, the UK boasts some of…

There are many different types of tubular heat exchanger on the market, such as annular space, double tube and multitube, as well as those with different geometries including the use of internal fins, dimples and corrugations. We have written several articles explaining why corrugated tubes are our preferred design option, but it is worth reiterating….

The HRS R Series of scraped surface heat exchangers is ideal for multitube scraped surface installations thanks to its helical scraper system which provides the ability to provide a large surface area with a very small footprint. We have now launched a new multipass version – the RMP Series – which further improves heat transfer…

By Matt Hale, International Sales and Marketing Director, HRS Heat Exchangers Heat exchangers which employ heat recovery or regeneration should not be confused with ‘regenerative heat exchangers,’ which are a specific type of heat exchanger. What we mean by heat regeneration at HRS is the recovery of as much surplus heat (or cooling capacity) as…

**FOODEX HAS NOW BEEN POSTPONED UNTIL 12-14 APRIL 2021** HRS Heat Exchangers, Stand T278, Foodex 2021 (12-14 April, NEC Birmingham) At Foodex 2021 stand T278, HRS Heat Exchangers will showcase its range of heat exchangers and turnkey food processing systems aimed at eliminating heat transfer challenges for viscous food products. Heat is fundamental to the food…

Operators of anaerobic digestion (AD) plants know how important it is to optimise energy use across all stages of the process. That is why many recapture as much heat as possible for reuse elsewhere, including from the hot exhaust gases generated by the combined heat and power (CHP) engines which turn the biogas from the…

In every situation where a heat exchanger is required, the combination of products and service fluids, application, temperature and other variables will be different. Understanding these properties ensures the correct heat exchanger is supplied. For example, high fouling materials may require a scraped-surface unit. Having adequate information will also ensure that the heat exchange process…

There is a lot of truth to the old saying ‘seeing is believing’. Trials are invaluable for assessing product quality parameters such as appearance or organoleptic performance, testing packaging designs and consumer research, producing samples for chemical or microbial analysis, or even assessing the feasibility of production or waste treatment. Buying dedicated equipment for trials…

Aseptic technology has become well established in the food and drink sector, yet some businesses are still unaware of its benefits or do not believe that it can be used with their products. In most cases, hot filling sterilises the container as the product (which is still hot from cooking or sterilising) is filled. However,…

By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers With around 40 years’ experience as a company, our engineers and sales staff have encountered a wide range of issues on sites. Here are ten of the most common mistakes that can occur as a result of poorly-specified or badly-installed heat exchanger systems –…

Ensuring product safety is the number one priority for any producer of pharmaceutical products, and a key aspect of this is avoiding contamination during production. Design and construction plays a key role in achieving this, and the heat exchangers used for processes such as pasteurisation and sterilisation are no exception. There are three main elements…

The first duty of any food or drink manufacturer is to supply its consumers with a product that is safe. Due to their organic nature, some of the most wholesome and natural products, such as milk, cheese, yoghurt, fruit and vegetables, and meat products are all subject to spoilage by biological organisms including bacteria and…