120 Kilograms steam saved daily for the Melter Tank at a confectionery MNC in Thailand

A confectionery MNC in Bangkok, Thailand was experiencing two scenarios in two melter tanks at the gum section:

Due to the absence of a precise temperature control system, the product temperature was overshooting up to 85 – 90°C (185 to 194°F), exceeding the set point of 80°C (176°F), resulting in a 5 – 10°C (41 – 50°F) deviation, impacting product quality.
Waterlogged or subcooled condensate was also getting accumulated in the melter tanks.

Forbes Marshall conducted an audit and engineered the steam system design for the entire plant. Recommendations were implemented in phases.

The melter tanks in the gum section was facing two scenarios:

The product temperature in both melter tanks was overshooting up to 85 – 90°C (185 to 194°F), exceeding the set point of 80°C (176°F), resulting in a 5 – 10°C (41 – 50°F) deviation, impacting product quality.
Waterlogged or subcooled condensate was getting accumulated in the melter tank.

Forbes Marshall recommended and implemented the following solutions in the melter section at the gum section:

A PID control valve was installed to avoid temperature overshoots.
Steam-operated pump traps (SOPT) were installed to remove waterlogged or subcooled condensate.