Drying of Food

Drying is the oldest and most commonly used method across various industries, drying process is essential across various industrial operations majorly food and chemical to remove moisture. The methods of drying in practice are
1. Under Sun drying, oldest method of naturally drying the food and related items
2. Hot air drying, one of the common drying method in which food item to be dried is exhibited to explosion of hot air
3. Electromagnetic based drying, application of new heating technologies such as infrared, Radio frequency and microwave
4. Freeze drying, frozen materials are positioned in a vacuum compartment to lure out the water

Most common application of drying technique in food industry comprises of dairy products, milk, whey, creamers, coffee, coffee surrogates, tea, flavours, powdered drinks, processed cereal-based foods, potatoes, starch derivatives, sugar beet pulp, fruits, vegetables, herbs and spices.
In the process of water removal (drying), water can be in three forms solid, liquid and vapour. The state in which it is at any time depends on the temperature and pressure.

Drying of Food

  • Below are the types of dryers commonly used for drying of Food and related items:  
  • Tray Dryers
  • Rotary Dryers
  • Tunnel Dryers
  •  Trough Dryers
  •  Roller or Drum Dryers
  • Bin Dryers
  • Fluidized Bed Dryers
  •  Belt Dryers
  • Spray Dryers
  • Vacuum Dryers
  • Pneumatic Dryers
  • Freeze Dryers

Tray Dryers: Tray dryers typically function in batch mode, it comprises of racks to hold product, heating is attained by an air current circulating across the trays, by conduction from heated trays or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated by air, which also removes the moist vapours. Tray dryers are useful for the small production rate. These dryers are suitable for wide range of food items. Drying operation in case of tray dryers are slow and requires huge labor force for loading and unloading.

Tunnel Dryers: Tunnel dryers belongs to family of continuous drying process, in this material under treatment process travel in comportment, shaped as tunnel and hot air circulating this with in it. In most cases, air is used in tunnel drying and the material can move through the dryer either parallel or counter current to the air flow. Sometimes the dryers are compartmented, and cross-flow may also be used.

Roller or Drum Dryers: The rotary drier is essentially a cylinder, disposed marginally to the horizontal, which may be rotated, or the shell may be stationary, and an agitator inside may revolve slowly. In these the food is spread over the surface of a heated drum. The drum rotates, with the food being applied to the drum at one part of the cycle. The food remains on the drum surface for the greater part of the rotation, during which time the drying takes place, and is then scraped off. Drum drying may be regarded as conduction drying.

Fluidized Bed Dryers: In a fluidized bed dryer, the food material is maintained suspended against gravity in an upward-flowing air stream. There may also be a horizontal air flow helping to convey the food through the dryer. Heat is transferred from the air to the food material, mostly by convection.

Spray Dryers: In a spray dryer, food item is dried until it achieves status. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appreciable length of time. The dryer body is large so that the particles can settle, as they dry, without touching the walls on which they might otherwise stick. Commercial dryers can be very large of the order of 10 m diameter and 20 m high.

Pneumatic Dryers: In pneumatic conveying dryers the powders or granular materials are dried while suspended in a stream of heated air, the solid food particles are conveyed rapidly in an air stream, the velocity and turbulence of the stream maintaining the particles in suspension. In pneumatic dryers, powders or foods are continuously dried in vertical or horizontal metal ducts. A cyclone separator is used to remove the dried product. Some its used in collaboration with the spray dryers to provide second stage of drying.

Rotary Dryers: The rotary drier is basically a cylinder, the food item is placed in horizontally inclined cylinder through which it passed, and heated by means of hot air or conduction of heat from walls. Cylinder might be rotational in nature of may be stationary. The food material is fed into cylinder from upper end and the rotation or agitation make food material travel gradually to lower end, where it gets cleared.

Trough Dryers: The materials to be dried are contained in a trough-shaped conveyor belt, made from mesh, and air is blown through the bed of material. The movement of the conveyor continually turns over the material, exposing fresh surfaces to the hot air.
literature: Unit Operations in Food Processing – the Web Edition, R. L. EARLE, 1983, Published by NZIFST

Bin Dryers: In bin dryers, the foodstuff is contained in a bin with a perforated bottom through which warm air is blown vertically upwards, passing through the material and so drying it.
(literature: Unit Operations in Food Processing – the Web Edition, R. L. EARLE, 1983, Published by NZIFST)

Belt Dryers: The food is spread as a thin layer on a horizontal mesh or solid belt and air passes through or over the material. In most cases the belt is moving, though in some designs the belt is stationary and the material is transported by scrapers.
(literature: Unit Operations in Food Processing – the Web Edition, R. L. EARLE, 1983, Published by NZIFST)
Vacuum Dryers: Batch vacuum dryers are substantially the same as tray dryers, except that they operate under a vacuum, and heat transfer is largely by conduction or by radiation. The trays are enclosed in a large cabinet, which is evacuated. The water vapour produced is generally condensed, so that the vacuum pumps have only to deal with non-condensible gases. Another type consists of an evacuated chamber containing a roller dryer.
(literature: Unit Operations in Food Processing – the Web Edition, R. L. EARLE, 1983, Published by NZIFST)

Freeze Dryers: The material is held on shelves or belts in a chamber that is under high vacuum. In most cases, the food is frozen before being loaded into the dryer. Heat is transferred to the food by conduction or radiation and the vapour is removed by vacuum pump and then condensed. In one process, given the name accelerated freeze drying, heat transfer is by conduction; sheets of expanded metal are inserted between the foodstuffs and heated plates to improve heat transfer to the uneven surfaces, and moisture removal. The pieces of food are shaped so as to present the largest possible flat surface to the expanded metal and the plates to obtain good heat transfer. A refrigerated condenser may be used to condense the water vapour.

Dryers have been inseparable part of food and food related items processing systems, hence proper design and care always required while selection of suitable drying system, we at KERONE having more than 40 years’ experience in helping food industries to nurture by providing world-class drying solution. Our solutions are crafted by team of experts in our research centre, always endeavouring for better quality, better technology and more efficient solution, our commitment toward our clients had made us trusted choice of various industrial leader when it comes to engineering solution. If you are seeking any help feel free to reach us at info@kerone.com .

Microwave in rescue– Preventing Foods, Herbs, Seeds and Spices from contamination

Having spice in life and food to keep and feel alive is always needed for humankind, and this has been recognized way back in early era of human evolution. Food is imperative need of human survival, also spices and herbs and proved its value over the years as they bring medicinal value, texture and taste in daily food. The use of spice mixtures, aroma components and functional ingredients have increased in the food industry, especially in functional foods, ready-to-eat meals and highly spiced cuisine (Srinivasan, 2005; Subbulakshmi and Naik, 2002). Trade of foods, herbs and spices are increasing year on year due to increasing population worldwide. The herbs and spices are significant source of the micro-organisms, due to its microbial contamination caused by poor sanitary conditions during growing, harvest, processing and storage, which lead to an increased number of food borne infections.

Sterilizing Systems for Food

From cultivation to consumption there are high chances of wastage due to improper sterilization and storage, an RTI query in 2010 brought to light how within ten years during 1997 and 2007 itself, 1.83 LT of wheat, 6.33 LT of rice and 2.20 LT of paddy was wasted in India alone, country ranked 55th in global hunger index, hence the preservation of the food, herbs, seeds and spices have become very critical question. One of the key reasons for the contamination foods are improper sterilization post-harvest. Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. 

There are various techniques used for preservation of food has been taken from ages varying from simple method of sun-drying to highly sophisticated automated process. The traditional methods of preserving food can be divided into five major groups: fermentation, chemical treatment, drying, heat treatment, and freezing.
Irradiation has the similar line of reducing losses due to decomposition and deterioration and control microbes and other organisms that cause foodborne diseases. Irradiation is process of exposing food, herbs, seeds and spices to some type of electromagnetic radiation such as X-ray, Microwave rays, gamma rays, and RF rays.
Out of various sterilization processes microwave has gained huge advantages in terms its ability to penetrate with in the subject, and energise the molecules which reduces the total processing time from hrs to mins.
Advantages of Microwave Based sterilization systems:

  1. Low temperature sterilization: Habitually the microwave generates the heat from within the foods and spices hence it does not require very high temperature. 
  2. Lower response time: The microwave penetrates with the food , herbs and spices molecular ions and directly starts heating from the root. 
  3. Fast process: As compared to steam based sterilization process microwave wave based systems takes only few mins to perform the desired operation 
  4. Uniform Heating: Heat is generated from within hence the overall temperature is identical.
  5. No colour and texture deterioration: Since the Foods, Herbs, Seeds and Spices are not being under very high temperature for long time duration, the colour and texture of food article does not changes. 
  6. Harmless and eco-friendly solution: Microwave sterilization process does not produce harmful radiation or gases hence it becomes eco-friendly solutions. 
  7. Compact and Economical solution: The floor area/space requirement of microwave based sterilization system is lot lower than that of the any conventional. Cost for the same capacity microwave sterilization and disinfection system is lesser than the conventional system.
  8. Energy efficient: Microwave based system does not require any thermal inertia, hence total energy unitisation reduces by 60% as compared to conventional system.

Industrial Fabric Coating- Making More Than Just Piece Cloth

Products such as bags, air bags, cloths, walls coverings, protective sheets, upholstery tarpaulins, tents, air inflated structures and protection covers are the products made out of the fabric, however fabric alone is not sufficient to provide desired features hence it is required to combine fabric and some other material to offer desired features. Hence the role of coating becomes very critical and have been popularised over the time, the fabric coating industry produces wide verity of products by coating fabric substrate with various type of polymers. Industries such manufacturing, road building, apparel, aircraft, automotive, boating, transportation, outdoor equipment, mining, and other are huge consumer base of coated fabric.
All type of fabric coating process consist of fabric substrate, on which polymer of several type is applied, giving the product characteristics of the coating and the fabric. The fabric provides the product strength, assembly, and elasticity features. The coating significantly enriches the fabric’s performance capabilities and provides qualities such as water resistance, flame retardance, chemical resistance, increased strength, and abrasion resistance. Coatings are mostly comprises of the polymer base, solvents, pigments, plasticizers, lubricants, and fillers. The coating is applied using a many techniques such as dip, roll, or spread the coating onto the fabric material. The process must ensure that the fabric is not impaired during coating application. After application, the product passes through a flash-off area on its way to the drying and curing ovens. These ovens mark the final stage of the production process, where the coating is fused to the substrate.
Variables Essential for Product Development Derived from Applications of Coated Materials

Fabric Coating

Coated Fabric Products and the Materials Used 

Industrial Fabric Process

Below are some of the most commonly used fabric coating techniques:

  • Calendering
  • Extrusion Coating
  • Knife-Over-Roll Coating
  • Lamination Coating
  • Reverse-Roll Coating
  • Rotary Screen Coating
  • Transfer Coating
  • Dip coating
  • Impregnation Coating
  • Gravure Print Coating

We at KERONE are expert having experience of more than 40years, helping industry with our high quality, highly efficient and technically advanced coating solutions. For any query/enquiry, please reach us at info@kerone.com .

Sterilization of Food, Grains and Seeds

Food Grains are vital and essential dietary components, which help to get many nutrients including vitamins, minerals, protein, and carbohydrates required for survival and healthy life and growth of human body. Rice, Wheat, Maize, cowpea, millets, sorghum and lentils are some of the very popular grains consumed and adopted in day-to-day life for dietary need in major part of the world. Since the cultivation periods and locations are fixed and minimum and increasing population and increased demand of grains and foods now, has raised the concern of food cultivation and preservation now than that of before. For the food to be consumed post cultivation season and make it available to urban population the storage and transport has become critical.
Huge sum of grain, legumes and seeds are lost/ destroyed by insect attack in large part of the world, estimated around 30% (Hall, 1970) of the harvest. Developing countries are having more favorable environmental condition for increase of insect and pests breeding and spread, which make them more susceptible to loss of stored grains due to insects and pests. The insects and pests, deteriorates the weights, colors, nutrition levels, even make harmful if consumed. This contamination of foods, grains and seeds are increasing the food crisis in world.

To prevent foods, grains and seeds from contamination, it’s required more than recommended sterilizing and disinfesting the food grains before storage and transportation is initiated. Most common method of sterilizing and disinfesting are chemical coating, heating and cold treatment, or combination of these treatments.
Major reason of insect or pest attack is due to water contents within the grains, hence the heating (dry heat mechanism) has become the most widely accepted by major large scale storage and transportation authorities. The heat used to remove the water contents of microbes and subsequent oxidation.
In traditional dry heat is performed in a hot air sterilizer. This achieved by circulation the hot air in the metal or glass chamber. This has been very old and suppose to be very effective method of sterilization however many times it failed to deliver the desired result, this is because all the grains not coming in contact with hot air for desired time period hence equal amount of water reduction is not achieved.

KERONE in collaboration with EMITECH (Italy) has preformed various studies in the field of application of microwave for sterilization and disinfestations process, the microwave based heating system have delivered better result in very half of the time duration. Due to source heat generation property of microwave entire foods, grains or seeds undergone for processing achieves same level of treatment.
Application of Microwave has been very environment friendly and technically advanced process for sterilization and disinfestations suitable for all type of foods, grains and seeds by doing minor change in supply parameters.

For any query please feel free to contact info@kerone.com or visit us at http://www.kerone.com/mw-sterilization-disinfestation-systems.php.

Making Your Food More Tastier

Food coating is the process of applying outer surface of liquid or powder on core eatable substance either to enhance the taste or increase the life of food. Increasing demand of packed foods, producing new and innovative style of serving eatables such as cereals, candies, chicken, hams, snacks, Cheese, chocolates and many more to market has increased the demand of coated food. The food coating is primarily depends on two key factors number one is the coating ingredient (liquid or solid), and number two is machinery that used for the coating process. The coating machine or coating process mechanical setup is very crucial and have to be designed by keeping end product at front. The Food coating processing setup is performing various activities from applying coating ingredient in the desired manner, keeping food substance in motion (keeping the line or process running) and in final stage solidifying the coat on the eatable substance and make the handling process easy.

The coating process mainly comprise of following:

  1. Applicator: This section of coating machine applies the fine particle of the coating ingredients on the food product, the process of applying can be spraying, dipping, dropping and mixing.
  2. Equalization: This section of the coating processing machine tries to equalize, in simple words it tries to make the coating on the food as even as possible, by applying various techniques.
  3. Drying and/or Cooling: This section of complete process play very vital role in the life cycle of food coating process, the amount of heating and cooling is set to be one of the critical functions to harden the coated ingredient.

Coating systems are can be classified in two categories:

  • Continuous Coating System
  • Batch Coating System

Choice of appropriate coating system depends on the input food and ingredients in application, below are the criteria for selection:

  • Food substance: Shape, Size, Weight, surface area
  • Ingredient: Form Liquid or solid, viscosity, thickness, absorbing
  • Coating layer thickness required
  • Number of Coating cycle required
  • Drying, Cooling, Freezing required
  • Total capacity of machine
  • Rate of output

Few of the common application of the food coating process are as follows:

  • In Bakeries for coating of bread or doughnuts
  • Sugar candy coating
  • Snacks coating
  • Dry fruits coating
  • Chocolate coating
  • Cereal Coating
  • Dairy products coating Cheese, Butters and Etc
  • Chicken Coating with Egg batter
  • Nuggets
  • Prepared vegetable
  • Dragees
We at KERONE possessing experience of years and years in helping various industries with the need of coating systems, we have wide experience in providing technically advanced, quality rich engineering solutions . For any query write us at info@kerone.com .

Making You Dose of Tablet Consumable- Table Coating

Tablets consist of active ingredients and excipients in the form of solid dosage. Now days we can find tablets in many varying shapes and sizes few are very attractive to but precise care is taken while manufacturing. Tablets are preferred worldwide due to its ease of consumption and carrying capacity.
Coating of tablet is done to achieve functional improvements like:

  • Improve the handling capacity
  • Make the tablet packing and transportation easy
  • Helps in improving life of tablet and maintaining the shape
  • Protects the ingredients and excipients
  • Control the release of drug in intestine

As per the book of Grahem Cole, John Hogan and Michael Aulton Title “Pharmaceutical Coating Technology” below are few more interesting reasons ‘Why Coating Tablet?’: The core contains a substance which imparts a bitter taste in the mouth or has an unpleasant odour.

  • The core contains a substance which is unstable in the presence of light and subject to atmospheric oxidation, i.e. a coating is added to improve stability.
  • The core is pharmaceutically inelegant.
  • The active substance is colored and migrates easily to stain patient’s clothes and hands.
  • The coated tablet is packed on a high-speed packaging unit. The coating reduces friction and increases the production rate.
  • To modify the drug release profile, e.g. enteric coating, sustained release coating, osmotic pumps, etc.
  • To separate incompatible substances by using the coat to contain one of them or to coat a pellet which was previously compressed into a core?

Tablet Coating is defined as a process by which an essentially layer is applied. The process of coating involves primarily 3 components or Stages: -

  1. Raw tables chemical property
  2. Solvent/Solution which will be on the Tablet
  3. Coating Equipment

There are 3 main type of coating processes:

  • Sugar coating:

The various sequential steps involved in sugar coating are:

  1. Sealing
  2. Subcoating
  3. Smoothing
  4. Colour Coating
  5. Polishing
  6. Printing
  • Film coating: 

A film coating is a thin polymer-based coat applied to a solid dosage form such as a tablet, granule or other particle. The thickness of such a coating is usually between 20 and 100 µm.
Film-coating formulations usually contain the following components:

  1. Polymer
  2. Plasticizer
  3. Pigment/opacifier
  4. Vehicle
  • Enteric coating:

The properties of enteric coating material are:

  1. Compatibility with most of the coating solutions
  2. Non toxicity.
  3. Low cost.
  4. Ease of application
  5. Formation of continuous film
  6. Resistant To gastric fluids.

We try taking up one by one technique in details in upcoming blogs, We at KERONE as involved in providing quality engineering solution to various pharmaceutical organization.

Understanding Coating and Techniques of coating!!!

A coating is a process in which layer of polymer or any material in liquid form used for depositing or covering the surface of the substrate. As per the Wikipedia the purpose of coating is decorative, functional or both. Decorative coating is done to achieve the aesthetic look and feel of material i.e. coating or painting on the fabrics with some artistic manner, on the other hand functional coating is applied achieve the adhesion, wetability, corrosion resistance, wear resistance, or water resistance.
The science of coating requires the understanding of the two phenomenon liquid flow and surface chemistry that deals with the solid to liquid relations. Study of viscosity and changed in the shape of liquid is very important in the process of coating.
Coatings are defined as mixtures of various materials. The materials are classified into four categories:

  • Resins
  • Pigments
  • Solvents
  • Additives

Techniques of the Coating:
Various coating techniques help in achieving the coating width of from thickness of some microns to mm, various coating techniques are as follows:

  • Gravure Coating Machine
  • Reverse Roll Coating Machine
  • Knife Over Roll Coating Machine
  • Air Knife coating
  • Metering Rod (Mayer Rod) Coating Machine
  • Slot Die Coating Machine
  • Curtain Coating Machine
  • Immersion/Dip Coating Machine
  • Hot melt Coating Machine
  • Web Coating Systems
  • Fabric Coating Machine

You can ask the experts such as KERONE those are pioneer in manufacturing and designing of various type of the coating machines and plants. We can be reached at info@kerone.com .

Understanding Concept and Application of Heat Exchangers

In this article let’s try to understand that, what is the heat exchanger and why to consider it, the former definition of that says it is a device that channelizes the heat from one medium to other medium, either by direct contact or by means of the induction.
Virtually all major industrial processes such as heating, refrigeration, air conditioning, power plants, chemical processing plant , plastic, rubber, pharmaceutical, petroleum refineries, natural gas processing, and sewage treatment finds the application of the heat exchanger some or the other way. The efficiency and the rate of the transfer of the thermal energy of heat exchanger plays very critical role in the performance of the heating, drying and cooling.
The heat exchangers are generally of three basic classifications based on the heat flow

  • Parallel flow: where the fluids runs in same direction, parallel to each other.
  • Counter flow: where the fluid runs in opposite direction. 
  • Cross flow: where the fluids travel perpendicular to each other. 

Heat exchangers are also classified based on the construction:

  • Shell and tube heat exchanger
  • Plate heat exchanger
  • Plate and shell heat exchanger
  • Fluid heat exchangers
  • Plate fin heat exchanger 
  • Regenerative Heat Exchanger

Transfer of the heat for the diverse applications such as water to water, air to water, water to air, and air to air.
Heat exchanger avoids the direct contact hence high temperatures can not cause overheating but they could potentially start a fire in a unit if the temperature remains too hot for a period of time. Heat exchanges are used in a diverseness of industries such as home appliances, heating and cooling, marine and boating, ventilation and air flow, industrial manufacturing and many more. So many of the items that we use every day contain a heat exchanger in them and we never really think about the role that they play in these pieces.
You can ask the experts such as KERONE those are pioneer in manufacturing and designing of heat exchanger they will tell you how much this is important and what it exactly does when designed properly and consequences if not properly designed and taken care. We can be reached at info@kerone.com .


Paper Coating Machine

The paper and paper products plays more substantial role in the day-to-day life of the human, its usage are increasing every day in as newspapers, magazines, envelopes, books & diaries, stationeries, packaging and etc. the usage of paper and paper related products have become nearly unlimited. The increasing application has increased the demand of quality paper, majorly the paper quality is defined in terms of its smoothness, glossy finish, printability, uniform thickness and moisture contain.
The increasing demand of the paper the manufacturers wanted to have the paper manufacturing machines to produce higher quality paper, increase productivity, reduction in the waste, safe and improved process control. The paper manufacturing and paper coating process is known as one of the major dewatering process, which requires removal of all even a small amount of water also by the way of evaporation for the quality paper and coatings. The paper machine consist of the four sections Forming Section, Press Section, Drying Section, Calender Section. Wikipedia explains the sections as follows:

  • Forming section, commonly called the wet end, is where the slurry of fibres filters out fluid a continuous fabric loop to form a wet web of fibre.
  • Press section where the wet fibre web passes between large rolls loaded under high pressure to squeeze out as much water as possible.
  • Drying section, where the pressed sheet passes partly around, in a serpentine manner, a series of steam heated drying cylinders. Drying removes the water content down to a level of about 6%, where it will remain at typical indoor atmospheric conditions.
  • Calender section where the dried paper is smoothened under high loading and pressure. Only one nip (where the sheet is pressed between two rolls) is necessary in order to hold the sheet, which shrinks through the drying section and is held in tension between the press section (or breaker stack if used) and the calender. Extra nips give more smoothing but at some expense to paper strength.

The most critical part of the paper making process is drying the paper post press section to leave around 6% of the moisture contain within paper, hence the selection of the dryer and drying technology plays very vital role in total paper production system. In the dryer section, the paper entanglement passes over rotating; a cast iron cylinder which was heated by the means of heat transfer mechanism such as Convention, Conduction and/or Radiation and the most of the remaining water is removed by evaporation. When the paper leaves the dryer section its solid content has increased to about 90-95%. Thermal energy transferred from the heater is used for the dewatering of the paper in the dryer section.
Since the drying is critical in the entire paper production process as overlooking its criticality by the paper manufactures and/or plant operators may results in improper paper quality of paper, increased waste and reduced production. Hence the choice of the drying technology and dryers needs to be done properly by consulting with the leaders in the field of heater and heating technologies such as KERONE.
KERONE has been serving the paper and other manufacturing processes with its quality and technically superior innovative product quality since last 40 years. We at KERONE is have team of experts to help you with the your need of heating system from our wide experience. For any query write us at info@kerone.com .

Why and How to temper a Glass

From last decade we have seen increase in the usage of the Glass in various sectors such as façade of big corporate houses or residential buildings in real estate, home & office interior and decorative, crockery items, water bottles, in Automobile industry, and in last few years the use of small tempered glasses as protective screen guards for the mobile and other electronics systems especially in India and Asian countries. This increased usage of glass with greater human surrounding requires two important things first it should not break easily; second even if it broke it should not harm anyone in any sense.
Now the question is why and how to achieve the above mentioned requirements, the desired requirements are achieved by the way of heat treatment on the glass. This process of heat treatment is known as the Tempering; in tempering the glass is heated in the tempering oven of batch or continuous type, the glass is heated to its softening point of temperature of around 564 degree Celsius to 620 degree Celsius once the desired temperature is achieved the glass is cooled rapidly under high-pressure in few seconds is called “quenching”. This give the glass edges strengths and increases the breaking strength and safety, the properly tempered glass has strength to resist pressure and impact of up to 100, 00 psi to 240, 00 psi and when tempered glass breaks it breaks into relatively small and harmless fragments.
Characteristics of the Tempered Glass:

  • Tempered Glass can endure 4 to 5 time’s greater pressure than the annealed glass with physical property.
  • Thermal strength of the tempered glass is much higher.
  • Tempered glass breaks in small harmless fragments and does not results into sharp edges of the fragments, hence can be denoted as safety glass.
  • The basic property of the glass is maintained such as light transmission, radiating solar energy.
  • No cutting or shape change is possible once the glass is annealed.

We at KERONE have experience of 40 years in helping the industries with their heating needs, as to make the glass more usable the tempering is required and we have right solutions that fits the heating needs of the tempering process, we at KERONE is have team of experts to help you with the your need of heaters from our wide experience.For any query write us at info@kerone.com .