Inertisation with vacuum / blanketing

 

„Inertisation“ means the replacement of the „normal“ atmosphere by a inert (inactive) atmosphere, mostly nitrogen (N2), or carbon dioxide (CO2) in the food industry. The inertisation will be done to prevent any explosion of solvent vapours or the oxidation and contamination of the product. A residual oxygen content of < 5% in the atmosphere is considered sufficient protection against an explosion.

 

Procedure of inertisation:

V1 closed, V2 open – volume is sucked until approx. -800 mbarg (=200mbar abs).

V2 closes V1 opens and adds the missing volume with nitrogen.

Thinning ratio 1:5. Residual oxygen content approx. 4%

It follows the second cycle:

V1 closed, V2 open – volume is sucked until approx. -800 mbarg (=200mbar abs).

V2 closes V1 opens and adds the missing volume with nitrogen.

Thinning ratio 1:5 Residual oxygen content approx. 0.8%

 

After the inertisation the system switches to the mode of blanketing.

Pressure <15 mbarg the reducer adds nitrogen;

Pressure >40 mbarg the relief valve blows out nitrogen.

 

Inertisation / Blanketing with vacuum

Zuercher Technik AG

Neumattstrasse 6
CH - 4450 Sissach 
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