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A 40% reduction in energy usage, better
temperature control and uniform heat were key deliverables for a new, low
voltage heating solution implemented at Oxfordshire-based British Bakels by
Inditherm plc.
British Bakels manufacture and distribute a wide
range of ingredients, some of which are tailor made for industrial and in-store
bakeries, whilst others are specifically developed for the craft and foodservice
sectors. The ingredient most widely used in their production process is glucose,
which is extremely viscous and needs warmth to be applied to enable it to flow.
Inditherm's brief was to provide heating and insulation to two tanks containing
30,000 litres of glucose, maintaining the temperature of the product at 56°C, so
it would flow easily and quickly through the production process.
Inditherm designed a custom made heating system using
their patented, low voltage carbon polymer technology. To achieve the target
temperature throughout each tank, two Inditherm heating pads were wrapped around
the base of the tanks in two circumferential bands, each approximately 10metres
long and 1metre high. Additional tailor-made pads were fitted to the conical
base of the tanks to provide low level heating. The fabric-like qualities of the
Inditherm's polymer allow it to be fitted around almost any shape, making it
suitable for heating complicated shapes, such as pumps, or larger areas, such as
tanks.
The Inditherm heating pads were then thermally
insulated with mineral wool and over-clad with profiled Plastisol to provide
external protection. To control the temperature of the tanks, Inditherm provided
a bespoke control system, allowing British Bakels to set the optimum temperature
for bulk glucose storage. This, together with the introduction of a controlling
thermostat and high and low temperature thermostats, ensured that the product
would not drop in temperature, over-heat, or suffer from localised hot
spots.
Since the installation, British Bakels have seen the
energy usage from these tanks reduce by 40%, compared to the energy usage
consumed when using the traditional method of trace heating. In addition, the
uniform heating profile of Inditherm ensures no hot spots are generated, which
was experienced when previously using trace heating.
Commenting on the installation, Nick Luxemburg,
Engineering Manager, British Bakels, said, "Inditherm has provided us with a
reliable, low energy usage heating system which has maintained the temperature
of the glucose at 56°C in both tanks. As a result of this installation, we have
also used Inditherm low voltage systems to heat in over 150metres of process
pipe containing a variety of products".
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