Pfannenberg’s New Nema Type 3R/4/4X Rainhoods

**NOW AVAILABLE** Pfannenberg’s New NEMA TYPE 3R/4/4x Rainhoods

Designed for use with standard Filterfans®, Pfannenberg’s new Rainhoods protect your application from Harsh environements like rain, water spray, snow or fluids from being drawn into the enclosure.

The New Rainhoods feature a robust design rated to NEMA TYPE 3R/4/4x and IPx6 when used with Pfannenberg Filterfans®. This product come in different sizes and is designed to be compatible with existing Pfannenberg Filterfans® and Exhaust Filters.

Product Features Includes:

Multi-Dam Seal Technology
High compression, closed cell gasket w/multiple seal dams ensuring a proper NEMA Type / IP rating seal to the enclosure.  
Easy Installation
The mounting bracket can easily be installed to the enclosure around the existing cut-out.
Maximized Airflow & Superior Overspray Protection
Direct spray barrier and high air-flow baffle allow for superior protection from overspray entering the cabinet while minimizing airflow loss.
NEMA Type 3R/4/4X / IPx6 Design
This mounting system was designed to ensure a proper NEMA Type / IP rating and protection when used with Pfannenberg Filterfans® and exhaust filters.
Rugged Steel Construction
Industrial version is available in powder coated RAL 7035 light grey galvanized steel, ANSI 61 dark grey, and 304 or 316 stainless steel cover design. Sanitary version is available in a stainless steel, FDA compatible white gasket design. 
Easy Maintenance
Our tool-less design allows for easy removal of the rainhood for maintenance and filter mat replacement. Tamper-proof options also available.

Industry’s FIRST UL Listed Solution!

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With both our Rainhoods and Filterfans® meeting a UL Listed requirement Pfannenberg is the ONLY manufacturer to offer a complete UL Listed solution to protect any application in harsh and hazardous environments.


Filterfan RainhoodNew Sanitary Rainhood

In addition to our standard painted and stainless steel designs, Pfannenberg also offers a specialty 4X stainless steel rainhood to meet the FDA compatible requirements found in Food & Beverage Manufacturing Facilities.

FDA Compatible White Gasket Design
Our white gasket design is ideal for Rainhoods that are used on enclosures in Food & Beverage applications. This gasket allows for easy detection of any contamination and is free of potentially harmful color additives.
Easy Washdown and Disinfection
With a smooth, clean and seamless design, Pfannenberg Rainhoods allow for easy washdown and disinfection. Direct spray barrier design allows for superior protection from overspray entering the cabinet while minimizing airflow loss.
Easy Maintenance
Easily remove the rainhood for maintenance and filter mat replacement. The gasket will not be  compromised due to it’s ultimate bond with high peel/shear resistance and excellent UV aging. Tool-less design comes standard, tamper-proof option available.
Robust Sealing Against Enclosure
A primary design element found within our rainhoods is the robust sealing of our gasket. Our gasket features; multiple seal dams with a high compression ratio and dense closed cell material. This gasket found in both our regular and sanitary designs.

 

Reliable Enclosure Cooling for Commercial Bakeries

Customer Requirement

Pfannenberg worked with a bakery end user to develop a cooling solution for their control cabinets.  Most of the OEM equipment installed in the bakery called for air conditioners to cool the drives. PLCs and additional electronics. Most times Cooling units can be a convenient and effective method for cooling electronics, except when located in dusty, humid areas within the plant.

These AC units failed regularly and had to be replaced. This was not a sustainable solution as the customer had constant issues with clogging coils and overheating panels.

Once a panel overheated they had to either: not operate the machine, or operate the cabinets with the doors open. This would let all the contaminants that were hurting the AC units into the cabinet, damaging the drives and other components.

The Pfannenberg Solution

To use the chilled Glycol that was already present for other machine processes to provide the cooled liquid source for our PWS Air to Water Heat Exchangers.

The solution included:

  • A reliable cooling solution designed for harsh environments
  • Reduced maintenance.  Once installed the units only have just one moving part, so regular maintenance is not necessary
  • Eliminating equipment failures, means greater uptime
  • Reduced energy costs with the PWS units
  • UL Tested NEMA Type 4/4X – washdown

Customer Benefits

Pfanneneberg’s PWS Series Air/Water Heat Exchanger was the precise solution for the problems our customer experienced. Incorporating Air/Water Heat Exchangers improved performance, reduced maintenance, was energy efficient, and prevented unplanned repairs.

 

The Future of Food and Beverage Preservation Utilizing Chillers

High Pressure Processing (HPP) Technology guarantees a longer lasting freshness and high quality taste for products.

With health and wellness trends dominating the Food and Beverage industry, manufacturers are seeking new equipment to help support maintaining their “healthy” quality throughout the supply chain.Fresh fruits, vegetables, raw juices, and meats have a relatively short shelf life.  Since there are no added chemicals to extend the shelf life – manufacturers are looking for new technology to help extend their product life.  HPP Technology was introduced, not only to extend the shelf life of such products but also maintain the fresh taste.

How It Works:

HPP is a cold pasteurization method that takes food (sealed, covered, or bottled) to a high level of pressure (by water) between 43,000 to 87,000 psi for typically 1-3 minutes. Packaged products will be placed inside a container which then is placed into the HPP machine.  Once in the machine it is subject to cold water and high levels of pressure. Such levels of pressure are more than the ocean’s Mariana Trench and various hydraulic systems.

Pfannenberg’s process chillers are an ideal solution for the temperature regulation throughout this process. Such products are placed under cold water pressures that have to be maintained thoughout the HPP proecess. Temperature control is crucial to be able to prevent from the product going bad.

There have been other technologies introduced, but they have not been able to maintain vitamin levels and flavors.

Benefits of HPP:

  • Environmentally friendly – water can be recycled
  • Maintains food quality and taste
  • Avoids the need for food preservatives and chemicals – maintains natural and organic product
  • Extends shelf-life
  • Kills pathogens – such as Salmonella, Listeria, etc.

Ideal for:

  • Juices
  • Salsas
  • Cooked Meats
  • Fish
  • Fruits
  • Vegetables

While foods with a high level of acidity work well with HPP applications, there are some vegetables and food items that cannot be used for HPP because the process does not kill certain pathogens without the use of heat. HPP is environmentally friendly and a natural process that preserve tastes and maintains the quality and freshness – relative to chemical treatments and traditional thermal pasteurization methods.


Click here to discover our complete range of chillers!


Visit Pfannnenberg at ProFood Tech 2017 in Chicago – Booth #1847

Topics: North AmericaWater CoolingFood and BeverageFood & BeverageChillers

How Pfannenberg Thermal Management & Signaling Solutions Save the Holidays


Pfannenberg products ensure that manufacturing operations are up and running – especially during the holidays when many manufacturing lines are always online. Read below on just a few example applications on how Pfannenberg supports these product lines and keeps them running.

Candy Canes:

The go-to holiday candy.  As a child, they are passed out and enjoyed by many, and as adults they are necessary for almost any holiday decoration.  This peppermint candy involves very delicate care when being processed.  There are many differences in temperature to heat up or cool down – just enough that it maintains flavor and will not ruin the product quality.  All throughout the manufacturing process of candy canes, temperatures are critical.  At certain stages, the temperature needs to be increased to help form the canes, then at other parts it needs to be cooled so that it can be mixed to perfect flavor and coloring.

The sugar kneading machine is very large and very powerful.  Right after the sugary mixture is heated up and completed its first round of mixing, it is dumped onto a liquid cooling table, where the candy has its flavoring added and mixed. The amber liquid when being first mixed is heated up to around 300°F.  Once being transferred to the kneading machine, this large machine will mix in the flavoring by pushing and folding the candy – slowly cooling the product from its hot temperature. Pfannenberg’s CC Chillers can play a key role in supplying the cool liquid to the table which kneads the candy.  If the table is left uncooled or heated, it will change the look, consistency, and taste of the final product.  Not only is it crucial to have Pfannenberg Compact Chillers to cool the table, it is also import to utilize Pfannenberg’s PWS Air to Water Heat Exchangers to cool the electrical panels controlling the entire process.


Wrapping Paper:

The wrapping of gifts dates back to the ancient Chinese, but here in the US  it hit its popularity in 1917 when Joyce Clyde Hall and Rollie Hall (founders of Hallmark) decided to modernize it. Wrapping paper is a staple item.  When it comes to holidays and special occasions, there are many steps that go into the manufacturing of wrapping paper.

Artists have to create such artwork which is then etched onto copper cylinders that are bathed in a liquid bath of chromium, which galvanizes the copper to protect it from wear and tear.  From here these rolls each have a various piece of the final wrapping paper artwork.  Each color has its own roller. The paper will go through a series of various printers where it encounters the artwork on the copper rolls for the different colors.  These metal rolls need to be highly controlled with temperature.  Too hot or cold could cause the paper to stick to these rolls and cause a paper jam which leads to loss revenue and downtime. As part of a complete solution  Pfannenberg’s CC Series Chillers help to control the temperature to the print rollers and Pfannenberg’s Air to Water Heat Exchangers provide proper cooling for the control equipment operating these large machines. To complelent our full product line,  Pfannenberg’s Signaling products are needed at every stage of the manufacturing process to alert employees of a problem. Pfannenberg’s Signaling Solutions help the employees to be able to hear and see exactly where the problem is occurring (which machine) and what problem is occurring (what action is need).

Wrapping paper leads to the excitement and mystery of the gift. Without the proper cooling and operation of the equipment that are used to produce the paper, it would be difficult to wrap the gifts.  Pfannenberg aids in the manufacturing process of wrapping paper.


Champagne:

The holiday season concludes with celebrating New Years.  New Years is a time to reflect on the past and perhaps try new things in the upcoming year. Celebrations are had with friends old and new, and champagne is typically the drink of choice. One crucial aspect in champagne manufacturing is the inspection and bottling stages of the process. The champagne bottle undergoes many cleanings and inspections prior, during, and after bottling.  Each stage will monitor and check various aspects.  The final inspection step will make sure that the champagne bottle is not cracked or damaged and to check the champagne to make sure that there are not fragments of cork or metal casing. A bright light will shine through the bottles where a machine will scan and take pictures for an employee to monitor/double check that the inspections are all being passed.

Pfannenberg has proven experience in working directly with food and beverage inspection OEMs to provide complete engineering solutions for the cooling of x-ray tubes and the internal cavity of their inspection machines. The Pfannenberg team has come up with a complete solution to utilize a CC Chiller in conjunction with a small PWS Air to Water Heat Exchanger to cool the x-ray tubes and internal cavity.  By combining products and eliminating a compressor based air conditioning unit, the Pfannenberg liquid cooling solution requires less maintenance and is far more cost effective by eliminating dependencies on different competing products and eliminating downtime.

Vacuum Turkey Packaging – Thanksgiving Edition

Tis’ the season – for we have many things to be thankful for this year!  With the holiday season quickly approaching, we are taking the time to reflect on all of our blessings.  Common dishes for most Traditional American Thanksgivings include turkey, cranberry sauce, stuffing, green bean casseroles, fresh baked rolls, and pumpkin pie. Most of us look forward to this holiday all year, for it is a time to be thankful and gather with loved ones.

Turkey processors themselves have to really work all year to meet this spike in demand around the holidays.  Innovation in new packaging technology allows these processors to be able to serve a fresh Turkey that has a longer shelf life without chemicals.  Pfannenberg’s thermal management and chiller products are a perfect fit for aiding in the packaging side of Turkey processing.

Vacuum packaging is the most popular form of packing and food preservation for full turkeys. The process reduces the amount of oxygen from the package by utilizing a vacuum and completely sealing it, removing the extra oxygen to prevent contamination. The removal of oxygen allows the product to have a longer shelf-life. The packaging material protects the meat from the passage of various gases and outside moisture.

When it comes to the vacuum packing machines they operate at very high speeds, processing many turkeys in a short amount of time.  It’s critical that the control enclosure electronics  do not overheat. Proper cabinet temperature control is essential to keeping production on schedule. To keep these electrical enclosures cool, the processing facility has several options. If using traditional enclosure air conditioners (cooling units) then our washdown NEMA Type 4/4x DTS 3000 Series Cooling Units would be a good solution. For a more economical and maintenance free solution our stainless steel PWS Air to Water Heat Exchangers could be used with existing water lines or a Pfannenberg Packaged Chiller. These both would be perfect options to protect the electronics and  drives that are so important to keep everything online and running.

Besides the electronics in the electrical panel, the motors (servo motors) need a chiller to maintain the cool liquids running through the machines.  Pfannenberg’s CC Series Chillers are ideal for quick setup and trouble free operation.  Packaged and ready-to-use, Pfannenberg’s chillers require piping and power to install a solution for process cooling applications.

Pfannenberg’s enclosure cooling solutions and chillers aid in meeting the high demands of poultry processing equipment during the peak season helping to ensure there is not a turkey shortage on the biggest turkey day of the year!


Happy Thanksgiving to you and your family!

Enclosure Cooling for Commercial Bakeries – Easy As Pie


The two most important characteristics of creating a great tasting pie are the filling and the crust.  For the filling, fruit is mixed with sugar, cinnamon, honey and other spices (depending on the type of filling) in a large sauce pan. Ingredients are heated and mixed to combine the flavors for the filling.

In today’s modern lifestyle, frozen foods have played a major role in providing convenience to customers.  Pies – a family fall favorite, often take time that many families do not have. This is the time of the year where kids are back to school, parents are running all over doing drop-offs and pick-ups, rushing to work; taking the time to bake or make a full meal is often difficult.  Large industrial bakeries can manufacture roughly 200,000 frozen pies a day.  There is a high demand in this modern age for this aspect of convenience.

This process requires automation components such as VFDs in large electrical control panels to operate the system. Heat is a by-product of this process and Pfannenberg’s PWS Air to Water Heat Exchangers are ideal for cooling electrical components. Pfannenberg’s Air Water Heat Exchangersutilize chilled water, that is readily available, and an internal fan to provide cooled air preventing critical electronics from overheating. These units are particularly adapted for harsh environments like bakeries when there’s flour everywhere.

 

These pies are then moved to the depositing machine, where the filling is then dropped into the pie sheets.  The lid of crust is then placed on the filled fruit pie.  These lids are mass produced and “forked” or sealed to give that touch as if it was just like our mothers or grandmothers homemade pie. These top crust lids help seal in the filling when the pie is being baked at home.  Once sealed, the pies are moved to a blast freezer for rapid chilling.

Once chilled the pie is then moved to be packed and shipped off to local grocery stores.To make that flakey-buttery crust, shortening, flour, and other ingredients are mixed together in a large industrial mixer.  When the dough is done being mixed, the dough is compressed into equal sized squares and dropped into baking pie sheets.  Here, they move along the process and the dough squares are pressed down on the pie sheets to form the bottom crust layer.

The manufacturing processes of frozen pies are a delicate procedure. Temperature control of the equipment and the product is important to producing a flavorful, flakey, and scrumptious pie crust. So what will it be?  One slice or the entire pie?  Ice cream or whipped cream? Next time you are enjoying a piece of pie, be sure to appreciate the process it takes to produce such a delicate indulgence!


Click Here to download the Bakery Air to Water PWS Case Study.


Join us at ProFood Tech 2017 which will take place in Chicago, IL from April 4-6, 2017!

Be sure to stop by Booth #1847 to learn more about our products! 


Be sure to follow our Food and Beverage LinkedIn Showcase Page!

Topics: Air Water Heat ExchangersThermal ManagementNorth AmericaFood & Beverage,Bakery

“We All Scream for Ice Cream” – Pfannenberg’s Thermal Management plays a key role in a favorite summer treat!


From the Farm to the Factory

When the trucks arrive at the factory, the milk and cream are pumped into storage silos and kept cool at 36°F until they are ready to begin the process.

Making the Ice Cream Mixture

The process begins by mixing ingredients and various flavors into a 1000-gallon stainless steel blender.  Heavy cream, liquid sugar cane, and condensed skim milk are the first foundational ingredients. After that, sometimes egg yolks and cocoa powder are incorporated depending on the desired flavoring. A natural stabilizer is mixed in to prevent various ice crystal formation or heat shock.  Blended for a total of about 6-8 minutes, it is then ready to be transferred and strained into a large tank.  This tank will store the mixture until it is ready to begin the pasteurization process.

Pasteurization & the Homogenizer

Pasteurization heats up the mix to kill harmful bacteria. The mixture flows through various plates. Hot water flows on one side of the plate and cold water (cold mix) flows on the other side of the plate. The heat from the hot water is transferred to the ice cream mix, heating this mix up to 180°F.

Right from there, the mixture enters the homogenizer.  Here the mix is exposed to high amounts of pressure so that the fat particles from the cream do not separate from the rest of the mix.  Then the heat from the ice cream mix is transferred to the cold water, cooling the ice cream mix down to 36°F.

The mix is then moved to a tank room.  This room is cooled down to 36°F degrees, where the mix will be stored for 4-8 hours which allows the ingredients to really form.  Next more flavorings are mixed in (such as vanilla, peppermint, purees, and other extracts).  Once the appropriate flavors are added it is then transported into the freezer.  The temperature has to be below freezing, most plants keep it at -40°F.

Freezing & Packaging

To further the process in making hard ice cream, it travels to the packaging area of the factory.  Here the soft serve ice cream is dispensed into various packaging containers and then delivered into the storing freezer before shipment. At this point the temperature of the mixture is around 22°F. For the mixture to reach a colder state it has to enter a spiral freezer where it travels around in a -60°F maintained temperature part of the plant.  When the ice cream leaves the spiral freezer it should be around -10°F. From there the ice cream cartons are stored into various freezing warehouses until they are shipped.


So what role does Pfannenberg play in this desired product?

Automation plays a critical role in the manufacturing of ice cream. Numerous electrical enclosures contain the critical electronics (VFDs and control components) to operate the machinery ranging from mixing to the final packaging. Even though these enclosures are found within a relatively cool environment, the temperature inside the cabinets needs to be maintained. Without proper enclosure cooling these electronics may overheat, bringing operations to a halt. Pfannenberg’s PWS Air to Water Heat Exchangers are ideal for cooling electrical components found in food and beverage processing facilities. The units can utilize existing cooled liquid while saving energy costs vs, traditional compressor based AC cooling units. Our cooling solutions make this cool summer treat possible.


Be sure to visit us at IBIE 2016 in Las Vegas, NV — October 8th-11th at Booth #9247 to learn more about our closed loop liquid cooling solutions.

Be sure to follow our NEW Food and Beverage LinkedIn Showcase Page!


Topics: Air Water Heat ExchangersThermal ManagementFood & Beverage

Pfannenberg Products Assist in Making an American Staple Summer Treat


Hot dogs – a staple summer treat that brings back memories of family cookouts and baseball games. It is an American favorite summertime food! Hot dogs go through a series of complex processes that combine the ingredients into their delicious final form and Pfannenberg’s PWS Air to Water Heat Exchangers are perfect to keep things running.

Meat Processing

The first step into creating one of the most loved foods is the preparation of the meat.  The meat is cut into small pieces and is placed into a large mixer.  These mixers have chopping blades to further cut the meat into smaller sizes. Here the raw ingredients and flavorings are added.  All are mixed until the mixture is a smooth paste consistency. Processes like this can require large control panels to operate the system and Pfannenberg’s PWS Air/Water Heat Exchangers are ideal for cooling your electrical components. Pfannenberg’s Air/Water Heat Exchangers utilizes chilled water, that is readily available, and an internal fan to provide cool air to prevent critical electronics from overheating.

Linking

The paste is always going through inspections throughout the entire process. After inspection from the mixer – the mix is moved into a stuffer.  This machine will push the paste into tube casings.  The casings are twisted at measured sections to make equally sized hot dogs. There are various casings – natural or artificial. The shaping of the hot dogs we all know is now complete.

Smoking

After the stuffing and linking, the hot dogs are then moved to a smokehouse to cook under controlled conditions.  Manufacturers can control the temperature and the difference flavors that the smoking has on the hot dog by using difference smoke sources.  Average time it takes in this step is an hour.

Final Processing

Once the smoking is completed, the link casings are removed by an automatic peeler.  During this time, the hot dogs are sprayed with water to help bring down their temperature.  Then the hot dogs are then transported to be packaged. Before going into the final packaging, the hot dogs are inspected to make sure there are no foreign ingredients in the product.

Pfannenberg has experience with inspection and x-ray equipment. Pfannenberg was able to combine a Chiller and PWS Air to Water Heat Exchanger to cool the x-ray tubes as well as the electrical enclosure as one example.

The packaging machines can process thousands of hot dogs in an hour.  They are operating at very fast speeds and require proper thermal management cooling to keep their machines up-and-running. Once packaged, hot dogs are inspected again, freshness dates are added, and they are all boxed up to be transferred to the warehouse for refrigeration until they are shipped. The entire process from start to finish, only takes a few hours.


Click Here to read “Chillers for X-Ray Machines – A Food & Beverage Success Story”.


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Chillers for X-Ray Machines – A Food & Beverage Success Story


With the next round of Food Safety Modernization Act (FSMA) updated regulations taking into effect September, food processing companies are scurrying to make sure their facilities are up to code. The newest set of updates will support efforts into the quick responses to food/beverage related emergencies (contamination, expired products, recalls, and foreign materials). The new amendments also require that the FDA inspect the food production facility every two years to make sure that the facility and products adhere to all regulations.

A simple first step into maintaining food processing safety is x-ray/inspection equipment for product safety and making sure the machines operate properly.  In making sure these machines operate properly, one has to make sure that they have the proper thermal management equipment; something in which Pfannenberg has extensive experience in.

Success Story

Pfannenberg worked directly with a food and beverage inspection OEM to provide complete engineering solutions for the cooling of x-ray tubes and the internal cavity of their inspection machines. These machines would end up in various food & beverage and pharmaceutical end use facilities.  Before meeting with Pfannenberg our customer used several different competing thermal management products; conventional cabinet air conditioners to cool the machine cavity, two small internal fans to move the air around and a small chiller. It was costly, cumbersome while leading to additional maintenance costs and condensate issues.

The Pfanneberg team came up with a solution to utilize a CC Chiller in conjunction with a small PWS Air to Water Heat Exchanger to cool the x-ray tubes and internal cavity.  By combining products and eliminating an air conditioning unit, the Pfannenberg option required less maintenance and was more cost effective eliminating dependencies on different competing products.


Click Here To read, “The Technology of Cooling Part 4: Closed Loop Liquid Cooling Solutions”.


Have a question regarding which equipment is best for your application? Ask Us Here.

Click here to learn more about Pfannenberg’s CC series chillers.

Topics: Air Water Heat ExchangersPackaged ChillersFood & BeverageChillers

Closed Loop Liquid Cooling Reduces Downtime, Maintenance & Repair Costs for Commercial Bakeries


Pfannenberg’s Cooling Solutions Help Keep Equipment Running for One of the Fastest Growing Independent Wholesale Bakers in America.

Flour is one of the paramount enemies of electrical enclosures and enclosure air conditioners, particularly in the make-up area of a commercial bakery.

 Pfannenberg is your proven partner for complex thermal management challenges in the baking industry. High security classes of equipment and corrosion-resistant construction materials resist even the most difficult ambient conditions.

Keeping the electronics cool which power the machines is essential to the entire operation of the Schwebel Baking Company. Without the electrical enclosures staying cool, the machines fail and require replacement or downtime for repair. Inside a baking facility, there is lots of dust/flour throughout the air and can clog the operating machines.

Pfannenberg’s PWS Series Air to Water Heat Exchangers were the precise solution for Schwebel’s manufacturing process. Incorporating closed loop cooling with Air/Water Heat Exchangers improved performance, reduced maintenance, was energy efficient, and prevented unplanned repairs.


Click Here to Download the Bakery Air to Water PWS Case Study.


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Topics: Thermal ManagementNorth AmericaFood & BeverageCommercial BakeriesBakery,Case Study