- Water cooling down to 0,5°C or water heating as heat pump application,
- Water inlet up to 35°C,
- High U-values up to 1400W/m2K,
- Compact construction of industrial water chiller,
- Low refrigerant volume,
- Easy to clean,
- No mechanical distortion even when icing-up,
- Stainless steel,
- Foodgrade execution as option,
- Chiller cooling in operation in dx, pump and gravity.
- Capacity from 10 to 10000 kW,
- Refrigerants: R22, R134a, R404a, NH3, brine.
- Chemical industry,
- Food industry,
- Wine production,
- Fruit processing,
- Vegetable processing,
- Dough- and noodle processing,
- Bakery industry,
- Wastewater engineering.
Under hygiene and thermodynamic aspects, cooling with ice water in the dairy and food processing industries can be considered as the safest and most effective method of cooling a wide range of products to the necessary low temperatures.
Ice water has a very good heat capacity, i.e. by contrast with other cooling agents relatively small quantities can convey a large amount of heat, or in other words achieve high cooling performance. The flow-specific and thermodynamic parameters of water are favourable, so that high heat transfer rates can be achieved. However, the freezing point of the water itself (zero point) sets crucial physical boundaries for ice water production and cooling with ice water. On the one hand, as regards the temperatures achievable in the water efforts are made to approach the zero point as closely as possible in order to exploit maximum temperature differences for the products to be chilled with ice water and to keep the temperature of the cooled product as low as possible.
On the other hand, as zero point is approached the problems in ice water production with the attendant risk of ice formation increase. The known anomaly of water (lowest specific volume at 4°C) results in the water volume expanding when it freezes, and under certain circumstances this can cause destruction of the equipment used. Furthermore, ice formation in ice water systems with their thick layers of ice always involves considerable performance losses because the ice layer acts like insulation and greatly reduces the thermal transmission output.
Consequently ice water production calls for a technique that on the one hand brings the water temperature as close as possible to zero point, but on the other hand is not susceptible to potential ice formation.
Method of operation
Water is pumped into the distribution tray of the and flows at a controlled rate from an over panel distribution through evenly down the outside of the BUCO panels into the tank, being chilled in the process. Falling Film Chiller cooling mediums are for example ammonia, R134a, R404a, R22 or glycol.