At its facility in Swedesboro, N.J., Hot Cuisine America Inc. produces fresh-prepared meals and meal components for retail stores and food services. While many pieces go into making the whole process effective, one key ingredient is effective process heating. To accomplish that, Hot Cuisine uses two Miura LX 200 steam boilers to drive machinery, generate the hot water supply for sanitation and facility use, and even heat the building.
According to Henry Kao, chief engineer at Hot Cuisine, the Miura boilers "reach operating high pressure in less than seven minutes, and are highly efficient in terms of gas and water consumption."
"I estimate that there’s as much as a 10-to-one savings with these boilers," Kao said "They save space as well because of their compact design."
The boilers have a "floating header" design, which allows them to produce full steam output within five minutes from a cold start. The also offer variable load capacity, which means they can be turned on or off as needed to meet peak demand.Kao reports that Hot Cuisine America’s two Miura boilers alternate each week, with the second unit providing backup.
Hot Cuisine America Inc. is a division of the $3.5 billion Belgian Univeg Group of Companies.