ITM Heat Transfer products

It is not necessary to emphasize the critical importance of the energy consumption in the costs when refining oil, as well as in processes of biodiesel production. Using energy in the most economical way is one of the biggest concerns for vegetable oils producers, hence energy recovery and reduction in the consumptions become in main objectives in the design of the equipment to be used, being this applicable as oil circulation circuits as any other fluids, i.e., glycol, where waste heat of different streams in different areas of the installation can be used in closed loop to increase its temperature up to using point temperature.

You do not need to search for answers to all these things by yourself; ITM is the kind of partner that helps you deal with the challenges in your particular business.  We have probably solved similar problems before, and practical experience makes a difference in the fish and meat processing industries.  ITM equipment is widely used for handling by-products from the fish and meat industries.

Heat exchangers are the basic Heat transfer equipment used in Chemical Process industries for wide range of applications.  ITM provides solutions for the most diverse applications, including the cooling and heating of base, intermediate, and final products; heat recovery; tempering of containers, reactors, and treatment vessels.

In the pharmaceutical industry, the manufacture can have a very high dependency on the purity of the intermediate and final products. Special requirements are to be considered here with regard to the extremely high operational security of all components of a manufacturing plant. Operational experience gained over past decades has resulted in application-oriented developments as corrugated tube heat exchangers. Several grades of water are used in pharmaceutical plants. The pharmaceutical industry utilizes six grades of water. The most widely used grades — purified water (PW) and water for injection (WFI) — are used for compounding, cleaning, and as ingredients for production of the remaining four grades of water used in making bulk pharmaceutical chemicals (BPC). The entire process must meet sanitary standards. Clean in Place systems ensure that no cross-contamination occurs between batches.

Consumer demand for high-quality food products increase rapidly, particularly when it concerns natural properties, flavor, taste, appearance and texture. In order to meet these demands, food producers must respond in their treatment of raw products and stay abreast of the latest process technology for a fast, homogeneous, aseptic treatment of their products. Especially for fruit and vegetables, dairy products, soups, purees, puddings, particulate and other products where quality requirements are paramount. Cold filling in aseptic processes enable food manufacturers to supply products of maximum quality and it also reduced packaging costs. This kind of processing resulted in new methods of thermal treatment in which our ITM Corrugated tubular heat exchangers are used.

In the world, milk products are the number one of basic food with markets growing throughout the world. Over recent years the original glass of milk has developed into strongly diverging segments including such diverse products as low-calorie drinks, mixed fruit drinks and “true functional”. Regardless of the product features and additional benefits offered, an indispensable factor for the quality of the milk product is, and will continue to be, the high hygienic standard of heat treatment equipment. ITM provide a modular approach to process engineering for a wide range of milk products, including desserts, yoghurt or baby food.

Steam is one of the most common and effective heat transfer mediums used in industry, but it is not the only medium available. Other fluids such as hot water and oil are also used for indirect heating in heat exchangers.

Cooling of wort carried on after cooking and before fermentation in whisky production is an essential part of the process, since the working temperatures range is very tight, and at higher temperatures, it happens a reduction in the fermentation power, as well as a loss of evaporated alcohol and a reduction of the flavours.