Curtains help make tasty clotted cream

The Airbloc air curtain, which will save the company “significant amounts of money”, is used to reduce heat loss from to doorway of the dairy’s huge walk in oven. It has been designed to keep hot air from escaping into the food processing plant where it is vital that food, predominantly milk based products, are kept chilled.

One of BV Dairy’s top sellers is clotted cream, produced by heating and cooling cream at specific temperatures under controlled conditions. The cream is cooked to produce an award winning product and needs a consistent temperature to produce the best results. The dairy found that the temperature of the oven varied due to door opening. .

“The decision to install an air curtain was taken to reduce the heat loss when product was both put into and removed from a walk in oven,” commented John Cooper, Engineering Manager at BV Dairy. “As well as keeping the processing room temperature down, it has also given the operator more confidence with the quality of the cooking procedure by keeping valuable heat in the oven to ensure it is cooked right first time. We have also seen some savings to steam energy and red oil usage!”