Food and beverage separations rarely push the limits of capacity. What they push is quality: oils darken if they sit hot for too long, flavour and aroma compounds are lost if stripping is too aggressive, and any dead zone in the equipment is a hygiene risk.

That shifts the design priorities toward low liquid holdup, short residence time at temperature, and internals that clean down completely between batches. Material certification and surface finish are part of the deliverable, not an afterthought.