Industry We Serve
Heating Solutions for Food Manufacturing
Heaters for baking ovens, fryers, cooking kettles, CIP tanks and food packaging lines
What we heat
- Baking, roasting and toasting ovens150–300 °C
- Fryers and cooking kettles90–190 °C
- CIP, hot water and pasteurising tanks60–95 °C
- Dryers and dehydrators40–120 °C
- Sealing and packing machines120–250 °C
Heat in Food Manufacturing
Food plants heat ovens, fryers, cooking kettles, CIP and pasteurising tanks, dryers and packaging machines — often around the clock and always with hygiene in mind. MaxVolt supplies tubular, finned, immersion, circulation, infrared and cartridge heaters for food manufacturers and food-machinery builders.
From baking and frying to pasteurising, drying and packing, almost every step in a food plant uses heat. The heaters have to deliver even, consistent temperatures, cope with oil, water and cleaning chemicals, and be safe and cleanable.
MaxVolt designs heaters for these duties with stainless-steel sheaths, watt densities suited to oils and food products, and the right enclosures for washdown areas.
Problems we solve for this industry
Oil breakdown in fryers
A hot heater surface degrades frying oil faster and affects product taste.
Our approach: Low watt-density immersion heaters keep the sheath temperature down.
Even baking and roasting
Hot and cold spots in ovens give uneven colour and moisture.
Our approach: Element layout for even radiation and convection, with infrared where fast surface heat is needed.
Scale and corrosion in water tanks
Hard water and cleaning chemicals attack heaters in CIP and hot-water tanks.
Our approach: Stainless sheaths and conservative surface loading reduce scaling and corrosion.
Hygiene and washdown
Heaters in food areas must be cleanable and safe under washdown.
Our approach: Stainless construction and sealed terminal enclosures for wet areas.
Applications & recommended heaters
Baking, roasting and toasting ovens
150–300 °CRadiant and convection heating for bakery, snack and roasting ovens.
Fryers and cooking kettles
90–190 °CHeating frying oil, sauces and syrups in fryers and kettles.
CIP, hot water and pasteurising tanks
60–95 °CWater and cleaning-solution heating for CIP systems and pasteurisers.
Dryers and dehydrators
40–120 °CHot-air drying of fruits, vegetables, spices and grains.
Sealing and packing machines
120–250 °CHeat-sealing jaws and bars on pouch, flow-wrap and carton machines.
Heaters for Food Manufacturing
Component Heaters
Tubular Heater
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Component Heaters
Finned Tubular Heater
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Component Heaters
Nano IR Heater
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Process Heaters
Over the Side Immersion Heater
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Process Heaters
Flanged Immersion Heater
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Process Heaters
Circulation Heater
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Process Heaters
Screw Plug Heater
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Process Heaters
Duct Heater
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Component Heaters
Cartridge Heater
View detailsWhat to share for an accurate quote
- Medium
- Air, water, oil or product, and its temperature.
- Contact
- Whether the heater touches food or cleaning chemicals.
- Material
- SS304 or SS316 sheath preference.
- Environment
- Washdown, humidity and IP rating needed.
- Machine
- Oven, tank or machine size and mounting.
Don't have every detail? Send what you know — a photo of the old heater or a rough sketch is enough to start. Send your requirement →
From requirement to installed heater
- 01
Consultation
Understanding your application, environment and thermal requirements.
- 02
Custom Engineering
Precision-calculated specifications tailored to your process.
- 03
Manufacturing
Built in-house under strict quality-control procedures.
- 04
Testing & Validation
Every unit tested under real-world operating conditions.
- 05
Delivery & Support
Installation guidance and ongoing technical support.
Food Manufacturing heating — common questions
Low — oil should not be overheated at the sheath. The exact value depends on the oil and circulation; share your fryer details or check with our watt density calculator.