In the food and beverage industries, where precise, speedy temperature control below 100 °C is required, VM2HU increases productivity and solves problems such as burning, bumping, and low yields through vacuum steam heating at low temperatures.

Dairy products	Beverages	Nutritional supplements	Flavoring	Confectionary

Vacuum steam heating systems are used in the following equipment for indirect heating.
Vacuum steam heating is effective in processes such as preparation, extraction, emulsification, concentration, and sterilization of foods whose flavors and aromas would be lost if overheated.

Conditioning tanks	Emulsifying kettle	Jacketed tank
Dissolving tank	Mixing tank	Sterilization (heat exchanger)