Sponsored Content

Converting to a Heat Pump: Drying and Saving Energy

28 Oct 2024

The dryer manufacturer Harter from Southern Germany does not only design new systems for drying applications, but also realises retrofit projects time and again. Many a company has already invested a lot of money in a new dryer. A fully functional dryer is in use and fulfils all quality requirements. The only drawback is the excessive energy consumption. This is often fuelled by high temperatures and exhaust air.

‘We also offer solutions for this - with our heat pump-based condensation drying system,’ says Stephan Ortmann from Technical Sales at Harter. ‘Under certain circumstances, we can equip an existing dryer with our air circulation system and connect our heat pump module to the dryer.’ Heat is recovered with this module. This is also where the condensation process takes place. At the same time, the heat pump is the basis for drying without exhaust air. This is possible because Harter works exclusively in a closed energy-circuit. All air remains in the system. This saves a huge amount of energy and therefore money. And it makes operators independent of climatic fluctuations.

Converting to a Heat Pump: Drying and Saving Energy
Stephan Ortmann and Fabian Baur in front of a Harter heat pump module. With this technology, drying takes place in a closed cycle - without exhaust air, with heat recovery and condensation.

Fabian Baur, food technology engineer at Harter, adds: ‘If the conditions are not so favourable and the existing dryer produces insufficient quality, we recommend installing a completely new system.’ How things behave needs to be examined in each individual case.

Read More

Related tags

Sponsored Content

Related news

Benefits of using natural antioxidants in food

Benefits of using natural antioxidants in food

20 Nov 2025

The dietary habits of individuals are undergoing a transformation, with consumers increasingly seeking new, healthier, and higher-quality formulas. This shift signifies a growing awareness of food ingredients, including preservatives, additives, a...

Read more 
Oat Barista: Innovation  for game-changing beverages

Oat Barista: Innovation for game-changing beverages

20 Nov 2025

Oat Barista is a clean label, sustainable, and innovative drink base specifically designed to create the perfect foam in one single ingredient.

Read more 
The Umami Renaissance: Clean Label & Cost Control with Ready-to-Use Fungal Bases

The Umami Renaissance: Clean Label & Cost Control with Ready-to-Use Fungal Bases

19 Nov 2025

Consumers demand authentic, rich flavor (Umami) and simple labels. The fungal protein market is growing at a 5.6% CAGR, offering manufacturers the solution: heat-stable, natural bases that eliminate prep costs and supply risks associated with raw wild ...

Read more 
Azelis brings a taste of global street food innovation to Food Ingredients Europe 2025

Azelis brings a taste of global street food innovation to Food Ingredients Europe 2025

18 Nov 2025

Azelis, the reference innovation service provider in the speciality chemicals and food ingredients industry, will showcase its latest Food & Nutrition innovations at Food Ingredients Europe (FiE) 2025, taking place from 2 to 4 December at Paris Expo Po...

Read more 
PharmaLinea acquired by ANJAC Health & Beauty Group

PharmaLinea acquired by ANJAC Health & Beauty Group

18 Nov 2025

Ljubljana, 12.11. 2025 PharmaLinea, a leading provider of clinically supported private label food supplements has announced its acquisition by ANJAC Health & Beauty, a French industrial group that now comprises 17 complementary companies with R&D an...

Read more 
The Heat Test: How Encapsulation and Bases are Ending the Multi-Billion Dollar Flavor Fade

The Heat Test: How Encapsulation and Bases are Ending the Multi-Billion Dollar Flavor Fade

18 Nov 2025

Flavor degradation during heat processing is a major financial risk in food manufacturing. In 2025, R&D is shifting to advanced encapsulation and heat-stable bases to protect volatile flavor compounds and ensure final product consistency.

Read more 
Use Case Spotlight: Versatile Bases Solve Key Challenges in Ready Meals, Sauces, and Cheese

Use Case Spotlight: Versatile Bases Solve Key Challenges in Ready Meals, Sauces, and Cheese

17 Nov 2025

Ready-to-use bases are the manufacturing solution for the $425 Billion RTE market. Our versatile ingredients solve core issues in three top categories: taste, clean-label compliance, and complex texture stability.

Read more 
Hilmar Cheese & Whey Protein Awarded Medals

Hilmar Cheese & Whey Protein Awarded Medals

17 Nov 2025

Hilmar Cheese Company, Inc. was awarded top honors at the CheeseCon banquet celebrating the United States Championship Cheese Contest® on April 17, 2025.

Read more 
Hilmar Cuts the Ribbon at New Dodge City Facility

Hilmar Cuts the Ribbon at New Dodge City Facility

17 Nov 2025

Hilmar Cheese Company, Inc., one of the world’s largest cheese manufacturers and a global supplier of high-quality whey ingredients was joined by Kansas Governor Kelly, U.S. Senator Moran and other federal, state and local officials to officially mark ...

Read more 
Data Insight: Clean-Label Adoption Drives US$425 Billion Market, Prioritizing Simplicity and Natural Flavors

Data Insight: Clean-Label Adoption Drives US$425 Billion Market, Prioritizing Simplicity and Natural Flavors

14 Nov 2025

The Clean Label Products market is projected to grow from US$425.32 billion in 2025 to over US$712 billion by 2034, driven by consumers prioritizing recognizability, minimal processing, and natural ingredient replacement.

Read more