Microwave and ultraviolet water treatment equipment can improve heat exchange efficiency, save energy and reduce consumption. production Microwave food sterilization The deposits on the surface of the cooler rise by 0. mm every time, High efficiency of heat exchanger can generally reduce 20-30%, and power consumption will increase 4-8%. The selection of organic chemical dosing method can maintain the equipment and extend the service life of the equipment. The etching rate of carbon steel by cooling circulating water without microwave ultraviolet water treatment equipment exceeds 0.5mm/a, Microwave food sterilization programme The corrosion rate of the solved cooling circulating water on carbon steel is less than 0. mm/a, which can reasonably maintain the equipment and extend the service life of the equipment. Reduce the frequency of routine maintenance to ensure normal operation.

When microwave ultraviolet water treatment equipment is used, the construction of all equipment must be understood according to the relevant drawings or manufacturing technology, even before the equipment is used, production Microwave food sterilization Basically, the installation shall be carried out according to the relevant works, and the design shall be carried out according to the size of the whole casing or the relevant actual use needs, the soil of reinforced concrete and other embedded parts, Microwave food sterilization programme It is also necessary to do a good job in relevant design, and their size and location should meet the design requirements. In the actual treatment process of microwave and ultraviolet water treatment equipment, there will be various processes of construction or acceptance. Of course, as long as the installation of some machinery or other pipeline construction is involved, the welding process will be more or less controlled, and they should refer to the relevant design regulations, Or other standards and related technologies can be used cooperatively.

What are the common faults of microwave and ultraviolet water treatment equipment, production Microwave food sterilization Leakage in the water pressure drop equipment system, lack of pressure at the inlet of the high-pressure pump, air leakage, water leakage, blockage of the filter element of the precision filter, high-pressure pump fault, etc. may cause the water pressure drop of the equipment. Solution: Overhaul the high-pressure pump and precision filter, and eliminate problems. Microwave food sterilization programme The increase of equipment water pressure may be due to the error of high-pressure pump outlet scheduling index and the blockage of the pipeline from high-pressure pump to reverse osmosis equipment. Solution: recover the equipment pressure by dispatching the outlet index of the high-pressure pump and cleaning the pipeline between the high-pressure pump and the reverse osmosis equipment. The decrease in water production of the manufacturers of microwave and ultraviolet water treatment equipment may be due to the lower water temperature, lower water pressure, and pollution and blockage of the reverse osmosis membrane. Solution: recover normal production by adjusting the temperature of raw water and cleaning and replacing the reverse osmosis membrane.

The microwave electrodeless ultraviolet sterilization equipment can ensure the sterilization effect and water quality of the effluent. It is a durable and effective sterilization technology. There is no reactivation reaction and no rebound of bacteria, ensuring complete disinfection effect and water quality safety. Compared with other sterilization methods, UV has many obvious advantages, production Microwave food sterilization In particular, unlike chemical fungicides, the ultraviolet sterilizer will not bring toxic substances and residual substances into purified water, Microwave food sterilization programme The chemical composition, odor and pH value of the fluid will not be changed. This feature is very important in pharmaceutical industry and related industries. The chemical dosage of influent can often change the characteristics of products.