Induction Food Systems
Induction Food Systems provides solid-state, in-line electric heating equipment that replaces conventional steam boiler infrastructure in food and beverage manufacturing. The system uses electromagnetic energy to heat fluids from the middle out, achieving 600% more precise temperature control while using 3-5x less energy. It supports UHT, HTST, pasteurization, evaporation, and process temperature regulation for high-viscosity and particulate fluids.
- Food Technology
- Manufacturing / Industry 4.0
- Clean Technology
- Industrial Automation
- Hardware
Funding
Funding not disclosed
Founders
Founder details are not available yet.
Product
Problem
Conventional steam-powered heating in food manufacturing is inefficient, imprecise, and expensive to install, maintain, and operate. It requires a central boiler utility, limits a plant's ability to expand production, and produces on-site emissions.
Solution
Induction Food Systems provides solid-state, in-line electric heating equipment that displaces boilers, heat exchangers, and conventional steam infrastructure. The system uses a coil-and-core design that heats fluids from the middle out, with solid-state electronics converting power to electromagnetic energy that generates heat directly in the process tube. This approach enables faster, more precise temperature control while reducing energy consumption by 3-5x. The platform supports a range of processes including UHT, HTST, pasteurization, evaporation, and process temperature regulation, handling fluids with high viscosity, particulates, high brix, or rigorous time-to-temperature requirements.
Target Audience
Primary customers are food and beverage manufacturers, including producers of low-acid beverages, sauces, soups, purees, high-sensitivity and high-protein liquids, and breweries—particularly those expanding production, retrofitting plants, or launching new brands.
Features
- Coil-and-core electromagnetic heating design that heats fluids from the middle out rather than through indirect heat exchange surfaces
- 600% more precise temperature control and 24x faster to achieve target temperatures compared to conventional methods
- 3-5x less energy consumption with zero on-site emissions and heating on demand (no need to run continuously)
- 80% smaller equipment footprint than a traditional boilerhouse, enabling plug-and-play installation without downtime
- Increased turbulence at the heating surface delivers 50% more run-time compared to comparable tubular systems by reducing fouling
- Configurations include in-line fluid heaters (thermalizers), processing units for HTST/UHT/aseptic applications, and calandrias for evaporative processes