Temperature Control in Food Production – Requirements and Best Practices

Why Temperature Control Is Non-Negotiable in Food Manufacturing

In food production, temperature is not just a process parameter – it is a critical safety variable. Incorrect temperatures during processing, pasteurisation, cooling, or storage can lead to bacterial growth, product spoilage, and regulatory violations. Temperature Control Units (TCUs) play a central role in maintaining the precise thermal conditions that food safety and product quality demand.

Key Applications in Food Processing

TCUs are used across virtually every stage of food manufacturing. In chocolate tempering, precise temperature control between 27-32°C determines the crystal structure and final quality of the product. Dairy pasteurisation requires heating to exact temperatures (typically 72°C for 15 seconds in HTST processes) followed by rapid cooling. Cooking and sterilisation processes for canned goods, ready meals, and sauces demand sustained high temperatures with tight tolerances. Cooling applications – from post-processing cooling to jacketed vessel temperature management – require stable, repeatable performance to prevent thermal shock or quality degradation.

Hygienic Design Requirements

Food production environments impose strict requirements on all equipment, including TCUs. Units must be designed for clean-in-place (CIP) compatibility, with stainless steel wetted surfaces that resist corrosion and bacterial buildup. The heat transfer fluid – almost always water in food applications – must remain uncontaminated. This makes indirect cooling essential: factory cooling water must never enter the process loop where it could introduce contaminants.

Boe-Therm water TCUs with indirect cooling via plate heat exchangers are specifically suited for food processing environments. The closed process loop maintains water quality while the stainless steel construction meets hygiene standards.

Regulatory Compliance

Food manufacturers operate under strict regulatory frameworks including HACCP, EU food safety regulations, and FDA requirements (for US export). Temperature control is a Critical Control Point (CCP) in most HACCP plans, meaning accurate, documented temperature management is a legal requirement, not optional best practice.

Modern TCUs support compliance through accurate temperature sensing (±0.1°C), data logging capabilities for audit trails, alarm systems for out-of-range conditions, and communication interfaces that integrate with plant-wide SCADA systems for centralised monitoring.

Energy Efficiency in Food Production

Food manufacturing is energy-intensive, and temperature control represents a significant portion of energy consumption. Choosing the right TCU configuration can substantially reduce operating costs. Key considerations include matching heating capacity to actual process requirements rather than over-specifying, using variable frequency drive (VFD) pumps that adjust flow to demand, implementing heat recovery where possible, and selecting units with high-efficiency insulation to minimise heat loss.

Boe-Therm's TEMP 90VFD, for example, features a variable frequency drive pump that reduces energy consumption by up to 30% compared to fixed-speed alternatives in applications with variable flow demands.

Choosing the Right TCU for Food Applications

For most food processing applications, water-based TCUs in the 90-140°C range are appropriate. The specific model depends on process temperature, heating/cooling capacity needed, and flow requirements. Key selection criteria for food applications include stainless steel construction, indirect cooling capability, communication interfaces for SCADA integration, compact footprint for tight production environments, and easy maintenance access for cleaning schedules.

Contact Boe-Therm's engineering team to discuss your specific food processing requirements. We can recommend the optimal TCU configuration based on your process parameters, regulatory environment, and production goals.