California League of Food Processors 9 Magnetic induction’s coil-and-core configuration allows unprecedented control over food heating. Our testing shows that even early prototype systems can achieve tolerances within 0.5°C with the clear potential for +/- 0.1°C. This configuration allows flexibility for a variety of highly-accurate temperature profiles, like multiple heating zones and tightly controlled temperatures for gentle heating that can reduce heat exchanger fouling compared to steam. The technology allows full-on to full-off in less than a second. Food products typically processed in steam-powered tubular heat exchang- ers can now come up to temperature in roughly five seconds with induction’s inside-out heating approach compared to two minutes in standard tubular heat exchangers. Along with benefits to process heating the technology allows for smaller facilities, greater portability, increased ease of use and a higher degree of safety. Once food production is untethered from fixed steam systems small- scale plants can site with regard to logistics or even become mobile. The portability, small size and all-electric nature of induction heating accelerates the trend towards distributed and localized processing. Magnetic induction portability also favors processing at external sites such as railcars and ocean tankers. While many electric heating technologies exist magnetic induction is currently the only electric-heating technology that can transfer the substantial energy inherent in steam to full production level food processing. Even at 60% efficiency (induction is near 95%), an all-electric technol- ogy becomes cost competitive with steam’s overall cost, even in California’s high-cost energy market. A properly designed magnetic induction system using green-sourced electricity can reduce energy costs for food processing with no carbon footprint compared to stream. After 10 years in the R&D pipeline the technology reached the critical milestones it needed to be commercialized. Induction Food Systems is a newly formed company orga- nized to make induction-powered processing equipment commercially available to food processors. IFS is currently piloting its test system and planning for a commercial launch in 2018. We believe the future of food processing technology is efficient, nimble and able to drive value for processors across multiple sectors – and that induction technology is the platform to do it. www.inductionfoodsystems.com firstname.lastname@example.org Twitter @ifsheating By DR. GEORGE SADLER and FRANCESCO AIMONE – Co-founders, Induction Food Systems Catalyzing Induction Innovation While many electric heating technologies exist magnetic induction is currently the only electric-heating technology that can transfer the substantial energy inherent in steam to full production level food processing.