Standard plant steam is a convenient and cost-efficient way for moving heat around a variety of processes and premises, from petrochemical sites to pharmaceutical plants. Yet there is a growing recognition that plant steam is simply not clean enough for some applications. While this has long been understood in the pharma, healthcare and electronic sectors, demand for clean steam is now on the rise in other industries.
Food and drink is the industry where the trend towards clean steam is undergoing the biggest shift. This is partly because manufacturers want to avoid quality issues, expensive product wastage and even product recalls with the associated damage to their reputations. It is also partly because of pressure from customers such as the major supermarkets, who have their own responsibility to ensure the safety and quality of the products they sell.
There is no specific legislation governing the quality of steam in food and drink applications even though concerns over issues relating to taste and taint are becoming more prominent. However, manufacturers are legally bound to ensure the quality of the final product by identifying potential hazards and controlling them – typically by using a Hazard Analysis and Critical Control Point (HACCP) approach.
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