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Bakery Steam Boiler info needed

Depending on how much steam you need, look into a commercial humidifier. All stainless. And you can clean it with rydlyme, which is food grade.


  • Thomas Zeller_2
    Bakery Process Boiler Needed

    I have a bakery that usues steam to spray the top of the baked bread. Alot of fresh water is being used, causing the steel boiler and a back-up cast iron boiler to rot out prematurely. No chemical can be used. Does anyone know of any situations that resemble mine and how did you resolve it. Do they make a special chemical that fights oxygen, but is not harmful in baking.


    Tom Z
  • Anna Conda
    Anna Conda Member Posts: 122

    If the steam is coming in direct contact with the foodstuff, you're pretty much SOL as far as chemical treatment is concerned, as you need 'clean steam.' Your options are mainly mechanical treatment. Do you pre-heat your feedwater? If not, you should, as pre-heating to about 80C (175F, iirc) will drive off a lot of the oxygen before the feedwater enters the boiler. A reputable water treatment rep will know many mechanical means, not merely chemical means, of dealing with your specific needs. Hope this helps
  • Henry
    Henry Member Posts: 998

    I do a good number of bakeries and food plants that also use live steam for pasturisation. Bryan boilers make an excellent choice for theses situations. A preheat tube immersed in the receiving tank is a must as well as a water softner. No chemical treatment is usualy necessary, depending on water properties. Bakeries need wet steam, it makes the nice crust on baguettes and rye breads.

    I have yet to replace any Bryan boiler or replace any tubes at any of these instalations. You can contact me directly for technical questions regarding an steam powered immersion heater etc...

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