Product category:
Process Hardware (Pipes, Nozzles, Heaters, etc)
News Release from: Gardner Energy Management | Subject: GEM traps
Edited by the Engineeringtalk Editorial
Team on 03 December 2003
Jam production goes green
Mairin Leonard at Follain has found her jam tastes even better since installing GEM steam traps.
Mairin Leonard at Follain has found her jam tastes even better since installing GEM steam traps Follain prides itself on combining modern food technology with age-old kitchen recipes to create high quality and wholesome fresh fruit preserves, marmalades, jams and chutneys
This article was originally published on Engineeringtalk on 11 Mar 2004 at 8.00am (UK)
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Prior to the installation of the GEM traps, Energy Centre Manager, Paul Egner found that the mechanical traps failed on a regular basis necessitating their overhaul or replacement.
Recognising the need for modern technology prompted Mairin to replace a traditional mechanical steam trap on her cooker with the revolutionary GEM trap.
GEM traps have a venturi orifice design which enables them to effectively drain condensate from the steam system without the need for moving parts.
And for Follain this translated into a reduction in cooking time of 30%.
Not only does this mean real energy savings, but has also meant that the jam can be cooked quicker.
And as all jam experts will know: the quicker the cooking, the better the taste.
The consistency of the jam has been improved too by the reduced cooking time, and there are fewer problems with caramelisation.
So how do GEM traps work.
Condensate from the high-pressure steam system collects at the orifice and is forcibly ejected through it.
As the condensate passes through the venturi towards lower pressure, some flashes off, producing a back pressure on the orifice which is the origin of the trap's flexibility under variable pressure.
And what does this mean in practice.
No live steam is lost through the trap, and with no moving parts, it cannot fail or jam like conventional traps.
Furthermore the continuous condensate flow improves heat exchange, temperature control and overcomes operational problems like steam/air locking, water logging, freezing and water hammer.
As GEMs are guaranteed for 10 years Follain can rest assured they will continue to reap the benefits for years to come.
And as GEM steam traps only require minimal maintenance - Follain can continue focusing on producing the highest quality jams and chutneys.
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