Precise, sanitary thermal control for food & beverage
Pasteurization to kettle heating, from CIP loops to hot-fill — MAHC engineers the heating and sensing your food-safety plan depends on.
Thermal control where food safety lives
One degree off your pasteurization setpoint is a hold-and-test event. MAHC provides elements, sensors, controllers and panels engineered for the food and beverage environment.
Pasteurization & HTST
High-temperature short-time loops with matched over/under-temp safety controls and flow-switch interlocks.
CIP / SIP Systems
Clean-in-place heater skids with hygienic RTD probes, sanitary connections and programmable ramp/hold logic.
Kettle & Vat Heating
Cast-in or tubular immersion heaters sized for jacket, internal coil or direct-contact heating with PID jacket control.
Hot-Fill & Aseptic
High-temp trace heating, jacket and nozzle control for aseptic and hot-fill lines — with redundant sensors for safety.
Sanitary by design
Every component we recommend for food and beverage service meets 3-A, USDA and FDA guidance where applicable.
- Sanitary process connections (tri-clamp, flange)
- IP69K / washdown-rated enclosures
- Stainless-steel heaters — 316L where needed
- Validated control algorithms for pasteurization
- Documentation for HACCP & SQF audits
Food & beverage thermal FAQ
Yes. We build NEMA 4X washdown-rated panels, use IP69K-rated components where specified, and provide documentation that supports HACCP, SQF and USDA audit requirements.
That's one of our core services. We assess your existing HTST or batch system, design a replacement or upgrade panel with modern PID, safety interlocks and alarm logic, and commission it with you.
For food service we typically specify grounded or exposed-tip RTDs with tri-clamp or compression fittings in 316L. Pyromation and Watlow offer sanitary RTDs that meet your requirements.
Keep your line in spec.
Food-grade heating and control, engineered and documented by a thermal integrator who understands your HACCP plan.
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