Thermal liquid heating is a specialized form of process heating that harnesses the forced circulation of a special heating medium, called thermal fluid, as a liquid. In many types of process heating, high temperature rather than high pressure is essential where heat — not vapor or steam — is required. 

Ovens designed to cook, color, melt, disinfect or mature food products such as bacon, chicken, burgers, salmon, dough, vegetables cheese.

An industrial test kitchen can be used to demonstrate the latest thermal processing technologies for food. 

Although the availability of meals on U.S. airlines has changed considerably over the past few years, business and first-class flyers and those on international flights still receive in-flight meals as part of their ticket price.

Integrated HDPE cooling towers help ensure reliability of a vacuum/retort cooking system that chills tons of potatoes per hour without refrigeration.

Metso will supply BillerudKorsnäs, Solna, Sweden, with a cooking plant rebuild, a brown stock washing plant and a screening plant for its mill in Gruvön, Sweden.

Compared to conventional rotary drum continuous-process cooking, recapturing heat and water from cooker overflow and quench systems can result in considerable savings.

Many processes in food manufacturing can be modified to reduce operating costs while at the same time improving sustainability. One of the most important objectives to achieving this is reducing process energy and water consumption.