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Though comparatively small in stature, pumps and valves have a major impact on efficient dairy processing. Incorporating the optimal pumps and valves is essential if processors are to reduce operating bills while maintaining product high quality.
“Designing a dairy processing system with the proper pumps and valves will save some huge cash over time as a end result of greater effectivity and decrease upkeep prices,” says David Kellin, purposes engineer with Middleton, Wis.-based Fristam Pumps USA.
Selecting pumps that are the correct size for every utility, as an example, helps processors keep away from the use of larger-than-necessary motors, which can scale back power consumption and put on and tear whereas rising component longevity, he states. The correct valves also will lower working prices by minimizing unnecessary friction losses, Kellin provides.
Leveraging the appropriate pumps and valves also will reduce downtime, and the right valves “and well-thought-out logic” will allow the suitable amount of flow without wasted stress loss, says Bob Garner, engineering supervisor for Glendale, Wis.-based Ampco Pumps Co.
The greatest pump and valve selections will differ in accordance with the dairy product’s characteristics and the position of the tools on processing strains, says Kevin Trauth, vice president of engineering for Rodem Inc., a Cincinnati-based pump and valve manufacturer.
Indeed, pumps could vary in size, kind, and configuration in accordance with circulate rates, stress, viscosities, temperatures, and different variables, Kellin states.
“While ไดอะแฟรม ซีล could also be perfect for pumping water-like fluids corresponding to milk or for clean-in-place processes, processors might have a optimistic displacement pump to efficiently pump viscous merchandise such as cheese curds, yogurt, or cottage cheese,” he says.