In trials with yogurt maker Yeo Valley, ice pigging was tested on the ‘Surprise’ production line to good effect. The results showed a potential revenue increase of £350,000 a year through product recovery, says Aqualogy.
Savings were also identified in water consumption, with a potential reduction of up to 25t/day of water, plus a significant reduction in effluent produced.
‘Great potential’
“Ice pigging technology has great potential for the dairy and food industry,” says Andrew Rimell, general manager of Yeo Valley’s Newton Abbot site.
The system uses slush ice to clean pipe walls. It requires no disinfecting chemicals during the cleaning process. This also means that as much as 75% of the remaining product carried within the pipeline can be recovered.
Contact: Aqualogy Environment