If there’s one thing the food and beverage industry does well, it’s handling the heat.
Boiling. Baking. Bottling. Pasteurizing. Sanitizing. It’s basically a daily workout in high temps, high moisture, and high expectations.
But while your ovens, kettles, and washdown systems are built for the challenge, your electrical enclosures? Not so much.
And that’s where things can get… steamy.
The Kitchen Is No Place for Overheated Controls
Let’s paint a picture:
Inside your control cabinet? It’s sweating harder than a line cook on a Saturday night.
In food and beverage, downtime isn’t just inconvenient. It’s expensive, wasteful and very, very unpopular.
Pfannenberg PWS 3000 Air-to-Water Heat Exchanger
Introducing the solution to hot production environments: Pfannenberg PWS 3000 Air-to-Water Heat Exchanger.
Instead of pulling in questionable plant air (flour, dust and syrup mist), the PWS 3000 uses facility water to remove heat from inside the enclosure. It keeps your components cool without exposing them to the outside environment.
Translation? Cool controls, clean interior and no contamination concerns.
And because food and beverage facilities are no strangers to washdowns, these units are typically specified in stainless steel NEMA Type4X construction—built to handle corrosive cleaning agents, high-pressure washdowns and humidity that never quits.
Bottling Lines: Precision Under Pressure
In bottling applications, inspection systems and automated controls must perform flawlessly. When production lines are moving at high speeds, there’s no room for overheating.
In many bottling success stories, stainless steel cooling solutions helps protect sensitive electronics in demanding, wet environments. Because when your inspection equipment is responsible for quality and compliance, “almost cool enough” isn’t good enough.
Consistent cooling means consistent performance which keeps product moving and profits flowing.
Bakeries: Easy as Pie (When Cooling Is Right)
Now let’s head to the bakery floor where ovens radiate heat, flour floats through the air like confetti and production rarely stops.
Air-to-water heat exchangers are especially attractive in bakeries because they isolate internal electronics from airborne contaminants. No drawing in hot, dusty air or adding extra strain to already hard working components.
Just steady, controlled cooling that keeps your systems running smoother than buttercream frosting.
Stick with Stainless Steel NEMA 4X
Food and beverage facilities don’t do “gentle.”
Between aggressive cleaning agents and frequent washdowns, equipment that isn’t up to the task won’t last long. Stainless steel NEMA Type 4X enclosures are specifically designed to resist corrosion and keep water out.
Need longer equipment life, fewer replacements and reduced maintenance headaches? The recipe for success is making sure you have the right protection.
Keep Production Cool, Clean, and Moving
At the end of the day, food and beverage manufacturers juggle temperature control in more ways than one. You carefully manage cooking temps, storage temps, and product consistency.
Your control cabinets deserve the same attention.
The PWS 3000 Air-to-Water Heat Exchanger—especially in stainless steel NEMA 4X configurations—helps ensure your automation systems stay cool, clean, and protected in the harshest production environments.
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