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Identification GI-00.800-2
January 2007
Replaces CP-00.800-1 / April 2003
Culinary Steam
Classification Document type: Internal standard
Hierarchical level: Procedure
Confidentiality: Yellow Class
Copyright The content of this document is a trade secret. It may not be reproduced, distributed, or disclosed to third
parties, without proper authorisation. All rights belong to Nestec Ltd., CH-1800 Vevey, Switzerland.
© Nestec Ltd. 2007
Author(s) CT-Engineering Services, F. Waldisberg
Approver(s) CT-Engineering Services, P. Roux
Table of Contents
Introduction 2
Scope2
Definition 2
Target audience 2
Instruction mentioned 2
10 critical points 3
Overview 3
1. Make-up water 3
2. Resins or membranes used for treatment3
3. Chemicals for resin regeneration or membrane cleaning4
4. Conditioning chemicals 4
5. Checking chemicals and applications 5
6. Design of the steam generators 5
7. Operation of steam generators 6
8. Steam distribution and purification7
8a. Drain leg design 7
8b. Steam Purifier selection 8
8d. Flushing Procedure 11
9. Checking the steam quality 12
10. Condensate return to boiler house 13
Annex 1: Flushing Procedure for Culinary Steam 14
Overview 14
Water flushing 14
Hydro testing 15
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