Candy & Confections Industry
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Clayton Industries Supports the Candy & Confections Industry
From jellybeans to jordan almonds, almost every type of candy requires heat to create, and there’s no better heat than steam. Most confectioners and candy companies have a secret recipe of ingredients that they use to create the iconic flavors of their brand. These flavors are mixed and then heated to an exact temperature for a precise period of time to create a delicious result. This is typically achieved through specialized candy cookers, or jacketed kettles, kept to their ideal temperatures through precise steam control.
Steam jacketed kettles are one of the most common equipment used to make confections. Steam kettles are an ideal choice as they provide all around, even supply of heat, as opposed to a single source towards the bottom of the kettle, which can scorch and ruin the finished product. This requires not only precise control, but also high quality steam, as excess moisture in the kettle can lead to poor heat transfer.
Another important use of steam in candy and confectionery is sanitization through the use of Clean-In-Place, or CIP systems. CIP systems are extremely popular in the industry to due to their effectiveness, as the use of steam provides an ideal temperature with which to kill any bacteria and thoroughly cleanse production machinery.
Steam loads in the candy and confectionery industry have the potential to vary wildly, depending on the number of cookers and kettles running simultaneously, as well as the added load during cleaning and sanitization. For this reason, many of the world’s famous brands use Clayton Steam Generators to provide the steam they need to make their iconic products.
With their ability to start quickly from a cold start and rapidly respond to changing load conditions, Clayton Steam Generators are the ideal product to save your facility money without compromising quality.
Key Benefits
Precision Control
Clayton offers an unrivaled level of control over their steam generation, ensuring ideal levels of temperature and pressure at a consistent output, so that your product quality doesn’t have to compromise.
High Quality Steam
Clayton boilers offer steam quality in excess on 99% dryness that is completely free of contaminants, making it ideal for Clean In Place systems to keep your production lines sanitized and in full adherence to safety standards.
Quick Start
Clayton Steam Generators go from a cold start to full steam output in five to ten minutes, eliminating the need to leave a boiler on standby and the costs associated with doing so.
Rapid Response
When your facility is experiencing a surge in production, Clayton’s products are up to the challenge, supplying consistent steam quality regardless of output.
Featured Case Study
Steam Boilers Keep On Steaming
Long-running steam generators give a gourmet confectioner the impetus to purchase another to expand plant output.
Old World values blended with an appreciation of the best technology has been the perfect recipe for Marich Premium Chocolates of Hollister, CA. Since 1983, the confectioner has created gourmet chocolates under its brand, private labels and contract manufacturing, using only the best ingredients and proprietary processes. The company has gained fame for its creativity, as well. “We always work hard to create new, unique flavors,” says Troy van Dam, co-owner with his brother Brad. An example is Marich’s natural Coconut Curry Cashew, a roasted cashew surrounded by white chocolate and blended with curry spice, sea salt and coconut. While it’s one of the more edgy products in the Marich line, the customer responses have been incredible.
Frequently Asked Question's
Steam boilers supply heat to candy cookers and jacketed kettles, helping manufacturers maintain the temperatures and cooking times their recipes require. Steam also provides heat for cleaning systems used between production runs.
Steam-jacketed kettles distribute heat across the jacketed surface rather than concentrating it at the bottom. This helps reduce localized overheating and scorching. Controlled steam delivery allows confectioners to manage the heating process more consistently.
Boiler capacity should reflect the maximum realistic demand from cookers, kettles, and cleaning equipment operating together. Include batch sizes, heating times, startup demand, and distribution losses. Check minimum demand as well, so the selected system can operate effectively when fewer production lines are running.
The required steam pressure depends on the cooker or kettle design, target product temperature, and heating rate. Use the equipment manufacturer’s specifications to establish the operating requirements. Boiler outlet pressure must also account for pressure losses through the distribution system; one pressure setting will not suit every confectionery process.
Dry steam contains less entrained liquid water and delivers useful heat more effectively than wet steam. Excess moisture can affect heating performance, making it harder to maintain repeatable cooking conditions. Steam quality should therefore be considered alongside pressure, flow rate, and temperature control.
Trapped air or accumulated condensate in the jacket can interfere with heat transfer. Effective air venting and condensate drainage are essential, particularly during startup. Before assuming the boiler is undersized, have the kettle’s steam supply, steam trap, and drainage arrangement checked.
Yes, provided the boiler and distribution system are sized for their combined demand. Confectionery steam loads can change significantly as kettles start cooking or cleaning cycles begin. Selecting a system that responds to these changes helps maintain a dependable steam supply.
No. Steam dryness describes its moisture content, while steam purity concerns contaminants. A high dryness percentage does not establish suitability for direct food contact. Where steam touches ingredients or product-contact surfaces, specify the required purity and assess the appropriate generation, treatment, and distribution system.
Clayton lists a cold-start-to-full-steam time of five to ten minutes on its confectionery page. Confirm performance for the selected model and operating conditions. Kettles, piping, and other production equipment will also need time to reach their required temperatures.
Repair steam leaks, maintain steam traps, insulate steam and condensate piping, and keep the boiler properly tuned. Recover suitable condensate where possible to reduce replacement water and heating requirements. Regular inspections help identify avoidable losses across the system.
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