Food Manufacturing

Apply Levels 1 and 2 to the UK's largest manufacturing sector. A food factory cooks, chills, freezes and cleans on a fixed hygienic rhythm, so its energy lives in three places: process heat for cooking and baking, refrigeration for chilling and freezing, and the hot water that HACCP-driven washdown demands every single night. This is where steam, refrigeration and heat recovery meet a production line whose safety rules are not negotiable.

1 course · 1 available now