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Sanitary Heating
U-Tube Exchangers

Heating the Product Stream Without Damaging It

Product heating covers sauces, purees, syrups, protein solutions, dairy streams, plant-based beverages and anything else that has to reach a target temperature without being altered on the way there. The thermal duty is usually straightforward; everything around it is not.

Burn-on is the dominant fouling mechanism. Product in contact with a surface well above its bulk temperature denatures, caramelises or scorches and adheres. That deposit insulates, so the wall runs hotter, so the deposit grows faster. Run length between cleans collapses, and the cleaning itself becomes more aggressive, which shortens equipment life in turn.

Surface temperature, not medium temperature. This is the single most useful thing to get right. Using 100 psi steam to heat a delicate stream produces a wall temperature far above the product target, and the product touching that wall pays for it. Hot water or low-pressure steam with a larger exchanger costs more in surface and far less in cleaning downtime and product loss. On most sanitary heating duty that trade is strongly favourable.

Which side should the product be on? Shell side gives gentler velocities for shear-sensitive fluids and a surface you can physically reach once the bundle is out, at the cost of having to engineer drainage rather than assume it. Tube side gives a smooth passage that CIP solution follows exactly, with the U-bend as the honest limitation. Viscous products and anything carrying particulates usually favour the shell.

Viscosity is a range, not a number. Send the viscosity across the whole temperature range rather than at one point. Product entering cold and leaving hot changes its flow regime through the exchanger, and a design based on the average will misjudge both the coefficient and the pressure drop.

Particulates favour tubular. Plate exchangers block on fibres, pulp and inclusions. A tubular unit sized with passage dimensions chosen against the largest expected particle handles those streams comfortably, and the bundle can be pulled and the shell side cleaned. This is one of the clearer cases where shell and tube beats plate on sanitary duty.

Related pages: sanitary U-tube exchangers, pasteurization and HTST, sanitary product cooling and surface finish and passivation.



sanitary product heating u-tube heat exchanger diagram showing gentle approach temperature and CIP return

What damages product is the temperature of the metal it touches, not the temperature of the medium. A gentle approach with more surface beats hot steam with less.

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sanitary 316L u-tube heat exchanger with tri-clamp connections and removable bundle
Sanitary U-Tube:
316L Product Duty
  • Polished to a set Ra
  • Tri-clamp connections
  • Drainable, CIP-ready
3-A symbol authorized sanitary u-tube heat exchanger for dairy and food contact duty
3-A Sanitary:
Symbol Authorized
  • Third-party verified
  • Crevice-free joints
  • Self-draining design
sanitary tri-clamp connections and gasket on a u-tube heat exchanger process side
Tri-Clamp:
Tool-Free Access
  • Breaks down fast
  • Inspectable joint face
  • Gasket to suit chemistry

Sanitary Product Heating

Common FAQs

It depends on viscosity and cleanability. Shell side gives gentler velocities and a surface you can reach with the bundle out, and drainage has to be engineered. Tube side gives a smooth passage CIP follows exactly, with the U-bend as the limitation. Viscous and particulate-bearing products usually favour the shell.

Most often burn-on from a wall temperature that is higher than it needs to be, which usually traces back to a heating medium hotter than the duty requires. Lowering the medium temperature and adding surface area typically lengthens run time between cleans substantially.

Yes, and better than a plate exchanger can. Passage sizing and velocity are chosen against the largest particle expected, and the bundle can be withdrawn so the shell side is mechanically cleanable. On pulps, fibres and products with inclusions this is a decisive advantage.

That depends on who audits the plant rather than on the physics of the duty. Dairy and much food-contact equipment is routinely specified to 3-A. Plenty of other food and beverage duty is well served by sanitary construction built to the same principles without the symbol authorization.

Keep velocities moderate, avoid unnecessary pass counts, and size nozzles so there is no local high-velocity region at the inlet. Running product on the shell side generally gives a gentler velocity profile than forcing it through multiple tube passes.

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