Culinary grade steam for food processing
Culinary grade steam 3-A Standard
The method for producing culinary grade steam is governed by 3-A Standard Number 609-03.
In summary, this requires:
Use of a steam separator to remove excess water content
Installation of a hygienic steam filter that removes 95% of particulates of 2 micron or greater (this is generally achieved using a 5 micron filter element, as specified by Spirax Sarco and Donaldson)
Steam distribution system downstream of the hygienic filter to be in stainless steel
Use of FDA approved boiler chemicals, which relates the use of non-volatiles within the formulation so that any impurity remains in the boiler with removal by way of regular blowdown as standard boiler operating practice
Culinary grade steam filtration set
A "culinary grade steam filtration set" is a skid based steam conditioning system designed to the American 3-A Standard 609-03 for the generation of culinary grade steam. The piping and instrumentation diagram/drawing (P&ID) below shows a typical configuration of a steam conditioning system to feed one Steam Infusion Vaction™ Unit.
Culinary rated steam filter
Culinary rated Steam Filters are filters that remove 95% of particulates 2 microns or larger. (This is generally achieved using a 5 micron filter element, as specified by Spirax Sarco and Donaldson).