Chemical-free refrigeration and flash cooling applications
About Vacuum Chillers
Superheated steam enters the venturi desuperheater at certain velocity range. A small fraction of the flowing steam enters the venturi in the desuperheater, speeds up to create a reduced-pressure zone into which spray water is drawn and atomized by steam energy, and then exits in a short expanding throat which allows pressure recovery. Cooling water enters the nozzle at low velocity which forms a thin film. The dynamic energy of the steam flow breaks the surface tension of the film since there is a very high differential velocity between steam and water which results in high shear and turbulence that are extremely effective in ensuring excellent desuperheating performance. The venturi water nozzle, generally made in stainless steel, is a converging-stabilizing-diverging nozzle which promotes the turbulent mixing of atomized water and steam thus maximizing efficiency in a wide range of process conditions. Pressure drop on steam side is negligible. Water pressure at the inlet of the desuperheater should be at least 2 bar higher than steam inlet pressure.
- Chemical –product distillation, drying, flash cooling and more
- Pharmaceuticals – controlled conditions for chemical processes
- Food and Beverage – product crystallization, evaporation and more
- Flavors and Fragrances– refinery processes, product degassing and more
- Pulp and Paper – product crystallization, evaporation and more