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Pump in the wine industry
Benjamin Franklin, an 18th-century inventor and politician, once said: "Beer is proof that God loves mankind and wants them happy." Global beer production in 2004 reached 155.218 billion liters, indicating that the alcoholic beverage is still being soothed, especially The rise of China, the Commonwealth of Independent States and India's economy is opening up new markets for them. Bryan Orchard talked to some breweries about their pump needs. The continuous growth of beer, especially celled beer, is good news for many breweries and good news for international fluid handling companies. Because all stages of the brewing process need to use the pump, and the type of pump used is also quite a lot. As the wine is ultimately used to drink, then the choice of the pump, health is the most important criterion. Equally important is reliability, with each step of the brewing process interrelated, and any interruption of production due to pump failure can have a serious impact on the entire brewery. The production of beer and cellars is divided into three steps: germination of wheat grains, brewing and packaging. Wheat germination is the process of decomposition of barley grains into starch molecules. Brewing begins by grinding the germinated barley grain and then "saccharifying" it to produce a mixture of fermentable sugar and water: wort. This process is very complex (Figure 1) and requires a lot of skill. Next, add hop and seasoning to the wort and boil them all together. Immediately after the wort is boiled, the wort is sent to a heat exchanger and rapidly cooled to a suitable temperature for fermentation. At this moment the yeast is added and the mixture awaits fermentation. Fermentation time and fermentation temperature depend on whether the final product is beer or lager. Once fermented, the beer is loaded into the barrel or transported to a bottling or bottling plant. Behind the extremely simple description of the grain sprouting and brewing process is the fact that at each stage the pump is used to add ingredients, remove unwanted material, and transport the liquid from one area of ​​the brewery to another area. Then there is a factory cleaning problem where a quantitative amount of detergent must be added to the processing line and the cleaning fluid delivered to the cleaning point. International brewing industry status The international brewing industry is very mature, competition is fierce, many multinationals want to dominate this market. Fortunately for consumers, there are still a few smaller private breweries that supply their unique national or local beer and lager beer. A brewing company, Scottish & Newcastle has expanded rapidly in the last few decades and is now ranked as the seventh largest brewer in the world. The company has factories throughout Europe and is currently investing in joint ventures in Eastern Europe and India. While these breweries may vary in size, culture and location, Scottish & Newcastle is adopting a global strategy to buy equipment. This collaborative approach allows the group to share information and experience to find the best equipment and form a strong communications network with its suppliers. Scottish & Newcastle Based in Reading, England, the brewery is the largest of its kind in the UK and produces 750 million liters of beer a year. It can be said here that the breweries demand a variety of pump performance. The Reading facility produces mainly Foster's beer, but also Kronenbourg 1664, Miller Genuine Draft, Foster's Export and Foster's Ice. The factory has a double-steam brewing plant that can saccharify every two hours, two of which are supplied with 48 fermenters. There are also three green beer centrifuges in the plant, 60 cold tanks (mature tanks), 4 framed filters and 52 sake tanks, which can handle 3 bulk packing lines, 2 filling lines And the need for a bottling line, not to mention the beer stored outside the factory. The primary responsibility of Darrell Lias, quality improvement manager at Scottish & Newcastle, is to find solutions and ways to increase performance and efficiency while lowering energy costs. He is responsible for compiling specifications for pumps, which allow plant equipment suppliers to recommend pumps that best meet the process requirements. Lias said: "If a process needs a solution, I'll find the contractor to say 'what pump do you recommend? Give an example of its performance parameters.' If you just replace an existing pump, we usually just call the pump . For new applications, we would listen to advice from professional brewery suppliers if we do not have any experience with a pump, for example we recently introduced the Lowara pump to the new cooling water system to replace the old Ethylene glycol pump (Figure 2). "Lisa said there are many different considerations for pump selection. Product integrity assurance, pump purchase cost, life cycle value, energy consumption, safety and environmental factors. For product integrity, he cited the example of dissolved oxygen as a possible cause of the problem: "Once the sake is made, we do not want dissolved oxygen to come close to it because it causes a lot of problems, especially the shelf life of the wine, If it is imperative that the pump deliver the wine, we do not want the pump to bring air into the product.Another consideration is that some older pumps use liquid-sealed cooling, so dry pumps have become an alternative.Current technology Development has developed a working, dry-sealed vacuum pump. "This is not just a problem for Scottish & Newcastle, but for all breweries, especially those producing barrels of beer. Energy "Wherever energy is a factor, we want to install a variable speed pump instead of a constant speed pump and a flow control valve." Lias goes on to say that "four deep well pumps at Reading Brewery have long been using Is a constant speed motor driven exhaust pump.However, as we begin to take steps to reduce energy consumption while maintaining the optimum flow rate, we would like to install the frequency converters on these pumps.On the other parts of the plant, the frequency converter has been installed New cleaning circuits to optimize flow. It is our goal to efficiently and flexibly manage the flow of products throughout the plant on demand. "" Each factor must be taken into account in deciding which pump best suits one application. Do not want to keep a lot of spare parts, so if we know that a pump works well then there's a good reason to drop it, "says Darrell Lias." For example, for some aggressive or viscous slurry - such as stillage Waste in the barrel) "and the yeast in the wort - we use Alfa Laval's SX Open Cam Pump. As the yeast leaves the jar, the viscosity of the slurry decreases, so we use a Watson-Marlow Bredel hose pump with frequency converter. The benefit of doing this is that we can get a general idea of ​​the flow; when we remove the yeast, we can slow down the pump. The Bredel pump has a recyclable shoe that can be removed from the hose when the pump needs to be cleaned. Therefore, the hose is the extension of the pipeline, so that cleaning becomes very simple. Contrary to Scottish & Newcastle, the smaller St Austell brewery in the UK uses Wilden's aerodynamic double-diaphragm pump to remove yeast, and the Cornwall-based brewery has been using the Wilden M and T series pumps for about 20 years, And upgrade these devices with the introduction of the Pro-Flo V air distribution system. "We've been using the Wilden pump to skim the yeast scum because of its high inhalation performance. "Said Roger Ryman, managing director of St Austell Brewery." Yeast is a two-phase mixture of yeast pulp and CO2. Skimming skimmers need to lift two meters vertically from the beer surface. We tested other pumps, but none of them could do that. "The Pro-Flo V system is designed to enhance the performance of a pneumatic dual diaphragm pump and can be supplied as a complete plant or as a retrofit tool, which allows for faster exhaust emissions and higher single-stroke displacement for higher flow rates State Brewery Shepherd Neame in Kent State is much smaller than Scottish & Newcastle and is the oldest brewer in the UK, while Ringwood Brewery in County Hampshire, England, classifies itself as a regional brewery. Faversham Brewery, Shepherd Neame Now over 300 years old and producing 40 million liters of beer and lager beer each year, the 30-year-old Ringwood brewery produces around 5.5 million liters of traditional barrel beer each year under the trademarks Fortyniner and Old Thumper Shepherd Neame Is well-known in the UK and has won many international competitions. In addition to its own well-known brands, the company is also licensed to brew internationally well-known cellars for the UK market such as Holsten Export (Germany), Kingfisher (India ), Oranjeboom Pilsener (Netherlands), Sun Lik (Hong Kong) And Hurlimann Sternbrau (Sweden). Like Scottish & Newcastle, Shepherd Neame sees energy efficiency as the top priority, and they want to buy those pumps on the ECA (Enhanced Capital Allowance) list. Even though this application may have been long-term Widely accepted, and readily available in-house experience for reference, they are still sparing no effort to review the latest developments, especially about how to achieve maximum operational efficiency. "When choosing a new pump, we consider factors such as pumping speed and Pumping curve, the type of motor needed, and where it will be on a particular day. "Said Mark Bowes, project manager at Shepherd Neame." We like to have some spare capacity, but we do not have to invest in oversized equipment. With the frequency converter, we can control the output at its best