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).