Heater humidifiers

By Anonymous -


Immerse heater humidification is becoming increasingly required in work specifications where:

  • Humidity must be controlled precisely (museums,   laboratories, clean rooms);
  • Water quality is not constant or is problematic (for example, aboard ships);
  • Periodical maintenance needs to be minimised (using demineralised water).

    Immerse heater humidifiers, unlike immerse electrode units, can operate on demineralised water, as they do not exploit the electrical conductivity of the water.
Periodical maintenance can therefore be greatly reduced, due to the minimum formation of lime scale.
Weighing against this, the resistive elements must always be completely immersed in the water, to avoid overheating, unlikely the situation with electrodes, in which the water level is adjusted to modulate the flow-rate of steam.
The operation of an immense heater humidifier then requires water level sensors to ensure complete immersion of the electrodes, as well as components (solid state relays) that adjust the amount of heat transferred to the water so as to precisely modulate steam flow-rate.
These characteristics make the heater units more complex than their counterparts with electrodes, yet independent of the characteristics of the water and with much more precise modulation of the flow-rate. In addition, as heater humidifiers are intrinsically subject to overheating, the quality of design and the presence of safety systems are essential to ensure reliable service over time.
The Carel solution in the market segment offers the maximum in constructional quality and performance, meaning excellent reliability over time and extreme precision of control for the more critical applications.

Comments

Post a Comment

Popular posts from this blog

CAREL and the dreaded 'NO LINK' Screen!

By -
Image
CAREL and the dreaded 'NO LINK' Screen! Picture the scene, you've just downloaded a fresh new piece of software onto a controller but rather than the a new interface, you're met with a big fat 'NO LINK' message on the display. Or maybe you've just ran a factory reset to default settings and have come up against the same issue?  These are all possible causes for the common problem encountered by many of our customers, deemed the 'NO LINK' screen! (capitals for emphasis) As well as the two already mentioned, other common causes of the issue are a result of: A faulty connection between the Controller and the Display A faulty Controller  In any case, this issue is relatively simple to fix and our Managing Director, Stefano - having been in the Industry for 15+ years - has put together a video guide on how to do so. Watch the video below to see how to overcome the dreaded 'NO LINK' Screen!   www.i-acs.co.uk
Read more

HVAC Residential Solutions

By Anonymous -
Image
With its residential air-conditioning solutions, Carel represents a reliable and innovative technological partner for manufacturers of heat pumps and all operators (manufacturers, installers, system integrators) who want to offer an integrated controller for indoor comfort at home and domestic hot water production systems, focusing on energy efficiency, respect for the environment and optimization of resources, as well as easy operation and complete user satisfaction. To achieve these results, Carel pays special care to technological innovation, usability and access to information. Technological innovation pCO sistema+ allows management of variable speed compressors with DC inverters that, when combined with electronic expansion valves , ensure the most extensive modulation of heating and cooling capacity currently available, maximizing residential air-conditioning system efficiency in response to different comfort requirements and different climatic conditions throughout...
Read more

Cold Rooms for food storage

By Anonymous -
Image
Food storage uses various procedures that vary based on duration: Refrigeration, if the food must be stored for a short period of time (0…7 ° C). Freezing, deep freezing and lyophilisation (freeze drying) if it must be stored for long periods. When deep freezing the product it must reach a temperature of -18 ° C in less than 4 hours while for regular freezing the product can take more than 4 hours to reach -18 ° C. During lyophilisation the product is dried following a forced evaporation of the water component of the product. In the food industry, refrigeration is one of the most delicate and complex applications because food requires treatment at different temperatures depending upon the processing phase. Refrigeration slows the growth of bacteria on food. The technique is based on the extremely quick and intense action performed by the cold temperature that allows the organoleptic qualities of the food to be kept intact, prolonging storage time. Systems...
Read more