We use our own and third-party cookies to improve our services, provide quicker access to these services and personalise them by analysing your browsing habits. By continuing to browse this site you are agreeing to their use. Further information is available in our cookies policy.x
Bristol, United Kingdom – Butter, margarine and spreads rank highly as one of the toughest products to remove from a pipe. Does SUEZ’s newly opened Ice Pigging Lab hold the key for butter manufacturers looking to save more of their precious product during processing?
The Ice Pigging lab is equipped to simulate a food processing environment and can be used to test the reaction of products with ice to determine the level of product recovery that’s likely to be achieved when using Ice Pigging and perform comparisons with both hot and cold water flushing. The lab is set up with over 100m of food industry pipework and fittings, a CIP hot water system and a state of the art monitoring systems, all of which make it the best place in the world to test and evaluate the benefits of Ice Pigging on consumer products.
But are spreads a step too far? The tests concluded that Ice Pigging was able to save substantially more product when used to push than a typical water flush (95C) and that much more product could be saved using ice. There was a clear product to ice pig interface where the two were very clearly defined, marking an ideal cut-off point.
Two containers were used to compare the product and ice separation and to calculate how much product could be saved. Even before had been completed, it was easy to see that there was very little mixing involved.
The Ice Pigging Lab welcomes anyone to come and test their product at the new SUEZ facility. To enquire about testing, please email: email@example.com