Improving the efficiency of cooling towers in many ways can be accomplished by a very simple process.
Filtering the cooling water and removing particulates capable of potential damage and contamination is a primary goal for many industries world-wide. Bag filters are a common and cost effective option for this type of application.
Usually, water with a percentage of glycol is filtered by using bag filters to clean the non-contact cooling liquid. This method is very effective in eliminating contaminants and particulates in open cooling ponds and older cooling systems that have never had filtration.
Whether it is an older cooling system or new cooling system removing particles of 10 micron and larger are needed to keep equipment downtime, poor performance and higher operating costs at a minimum. Pipe scale and a lack of clean makeup water can not only introduce unwanted solid material into the system but increase bad performance, costly repairs and added downtime.
Liquid filter bag systems are commonly used method for removing particles because they can achieve the filtration level easily and are cost efficient. Bag filters are sized accordingly to the housing and strainer basket they are supported by. Filter media can be made in various types of fabrics. Under normal conditions, bags should be changed infrequently because they have a large dirt holding capacity.
The flexibility of using filter bag housings for older systems that have never had any filtration, is they can use the step down approach in the filter system. The application can start with a 100 or larger micron fabric media to initially capture the larger particulates. Over time, when the bags are lasting longer in the housing bags with smaller micron fabric can be used to continue capturing the finer particulates until the proper 10 micron bags can be maintained. The inside to outside flow inside the housing prevents the contaminants from exiting the filter during operation and removal of the filter change out.
Other applications, certain types of specialty bags can be used to maximize the bag filter effectiveness:
Oil-Absorption Filter bags can be used in certain cooling systems to prevent the buildup of oil. The bag material is constructed of a lofted Polypropylene fiber that attracts and holds on to oil particles. The material swells as it captures oil that it comes in contact with. As the bag material swells, the filtration efficiency of the bag increases. Oil absorption bags are used in applications where oil molecules are between 25 – 500 ppm.
Pleated Filter bags are used to increase the amount of time in between filter bag changes. The surface area of the filter is increased 5-10 times of a standard filter bag giving it have a higher level of dirt holding capacity reducing downtime for filter servicing. This option reduces the operating expenses and employees time for servicing filtration units and production downtime.
Magnetic Rod Inserts for filter bags to capture metals and ferrous materials will reduce equipment downtime, potential equipment failure, maximizes the life of the disposable bags and filtering efficiency. Magnetic Rods can remove more mass than a filter bag alone which in turn increases the operating time in between filter changes. When the filter bag needs changing, the rod is simply removed and wiped clean with rag. The material wiped from the rod can be then disposed of and the cleaned rod can be reinserted with the new bag for continued and repeated use.
To find out more information on filter bag uses and other filter housing applications, please contact Vince Paglino, Industrial Specialist at Filter Pure Systems, Inc 800-942-7873 vince@filterpure.com
One of our most popular items is the Everpure High-flow CSR Quad MC2 System (EV9437-10). This NSF 42 and NSF 53 system with bacteriostatic system , includes the 20” pre-filter, EV9534-12 that captures large dirt particles and the very famous MC2, EV9612-56,( “Note lucky Irish Green Color on the cartridge). However, nothing has been left to chance with the MC2, EV9612-56 in providing crystal clear “Filtered Pure” water using Everpure pre-coat filtration technology that removes asbestos fibers and cysts such as Cryptosporidium, Giardia and Entamoeba. This system provides two sources of treated water with the addition of the SR-X Scale inhibitor to help keep scale from building up in the ice machines and coffee brewers. It has an overall capacity of 36,000 gallons. Many restaurants favor this system because it not only helps protect kitchen equipment but it can take care of multiple appliances at a time while also making sure that customers are getting the best drinks possible. A customer can tell right away by simply having a glass of water if your water is being treated and if you care about the quality of the beverages and food that you are serving in your facility. Make sure to make your first impression count. If you have any questions about this system or need assistance in your water treatment solutions please e mail us at info@filterpure.com or call us at 1-800-942-7873 and a customer representative will happily assist you.
The Braciole is my families most requested meal from me. I serve this with either baked ziti, either or both of the attached recipes or lasagna. I make the braciole in a big pot of meat sauce with sausage and meatballs. I call it the everything sauce. Everyone else calls it the “Famous Sauce”. The recipe below serves 6 Braciole Ingredients: Meat and Filling: 2 pounds beef top round or Flank Steak, thinly sliced 1/2 pound sliced salami or prosciutto or ham 3-4 hard-boiled eggs, 1 per roll, chopped 3/4 cup Parmigiano-Reggiano, 1 package of Italian cheese blends or Provolone cheese, grated 1/2 cup flat-leaf parsley, chopped 1 cup Italian style bread crumbs 1 cup of golden raisins (don’t question this, just add it. You’ll thank me later.) Btw…You should add the golden raisins to your meatballs too. 2 tablespoons garlic, minced 1 tablespoon extra-virgin olive oil kosher salt and freshly ground black pepper, to taste tooth picks or butcher’s twine If you don’t have a sauce recipe, you can use the one below. Sauce: 1 (28 oz.) can crushed tomatoes, with juices 1/2 cup dry red wine or chicken broth for deglazing pan 1/4 cup tomato paste 1 medium chopped yellow onion 1 bay leaf (to be removed later) 1/2 teaspoon dried oregano 1/2 teaspoon dried basil kosher salt, granulated garlic, 1 tbsp or to taste sugar and freshly ground pepper, also to taste Directions: Set out a large piece of plastic wrap and place thinly sliced beef on top. Cover with a second piece of plastic wrap and use a meat mallet (or another heavy object) to pound out and tenderize meat. Season both sides of meat slices with salt and pepper, and sprinkle cheese and minced garlic on the top side of meat. Spread salami or ham, overlapping it slightly, out over the meat. In a medium bowl, mash together the chopped egg, bread crumbs, golden raisins and remaining cheese. Divide mixture equally among the meat slices and spread it out, leaving a 1/2-inch border. Spread chopped parsley out on top of egg. A little goes a long way with the filling, so don’t put too much filling on top of the ham and meat. Carefully wrap your meat rolls and secure with toothpicks (if small) or twine (if rolls are bigger). Heat olive oil in a large pan or skillet over medium-high heat. Once hot, add bracioles and brown on all sides. Remove browned bracioles from heat, cover and set aside. Deglaze cooking pan with red wine and scrape up any browned bits from the bottom of the pan. Add tomatoes, tomato paste, bay leaf, oregano, basil, sugar, granulated garlic and salt and pepper. Add meat back to the pan and reduce heat to low. Bring mixture up to a boil, then cover and reduce to a simmer. Continue to cook, on low, for 2-3 hours, turning meat occasionally. Once sauce has reduced and thickened, taste and adjust seasoning, if necessary. When meat is fully cooked through, remove from heat and let rest 15-20 minutes. Slice braciole, spoon sauce onto serving plates, top with meat sauce and serve hot Enjoy and Happy Holidays!! Vince Paglino!
Ever had a bad espresso experience? Espresso is 85-96% water and that water is extremely important to delivering not only a great shot of espresso but not damaging a very expensive espresso machine. If the operator gets the water wrong this season you may find a ghostly taste in your coffee beverage. Chlorine can alter the aroma and increases acidity. It also bonds with organics creating an earthy or moldy overtone to the flavor. TDS, (total dissolved solids), can cause poor extraction of the grounds, under extraction leads to weak and sour drinks and over extraction leads to bitterness so taking care to treat coffee and espresso beverage water is extremely important. From Starbucks to Dunkin the 2015 seasonal holiday specialty beverage season ramps up this week with Halloween and with it some of the most popular coffee beverages ever inspired by a season. Who hasn’t had a Pumpkin Spiced Latte? This year’s current seasonal line up for Starbucks now includes the Toasted Graham Latte, the Salted Caramel Mocha and the Iced Vanilla Spiced Latte. Dunkin Doughnuts has their own Pumpkin Latte and Peet’s their Mayan Mocha! These hot seasonal espresso beverages have proven to increase sales and have succeeded for all of these chains and a lot of independent operators too by drawing in customers early and often during the holiday season. People don’t want to miss out on limited time seasonal offers and for a lot of us these drinks are now part of our memories of enjoying and celebrating the holiday season. 
Regardless of which one is your favorite, operators know and work diligently to make sure that all of these beverages begin with a great shot of espresso. Everpure continues to lead the Industry in taking care of the ghosts in the water, by working directly with Specialty Coffee Operators and Espresso Equipment Manufactures. From the ESO and Claris cartridge systems delivering filtered softened water through salt less ion exchange to the blended reverse osmosis line of MRS, Mineral Reduction Systems, we have a solution to turn the water operators are dealing with into the engineered water they need to deliver the espresso beverage that meets their specifications. For espresso, that means a softer water that also protects the equipment from both hard water scale and chloride, For example the, La Marzocco GB/5 Commercial Espresso Machine manual notes; 
For an operator the place to begin is with a POE, point of entry standard Everpure water test, DEV7013-73. This test includes the water bottle and lab analysis of 30 contaminants and characteristics. The test usually takes from 7 to 10 days to analyze at the laboratory located in Chicago and the following is a sample of the delivered analysis; 
This water would be way out of specification for the Marzocco with hardness of 257 ppm and chlorides of over 308.8ppm the recommendation would be an Everpure MRS Blended reverse osmosis system to actually take the mineral and chloride out of the water and deliver water with the correct specification of both hardness between 90ppm and 150ppm and chlorides of less than 50ppm. The size of the MRS unit is determined according to the amount of beverage water that will be needed at peak operating time within the facility. For example the MRS600HEII will make 600 gallons of water every 24 hours or 25 gph, (gallons per hour). The MRS350Bl will make 350 gallons every 24 hours or 14.58 gph, (gallons per hour). Not to worry though just call us and we will take care of sizing the equipment you need for your equipment. Everpure Espresso Solutions; 
In addition to reducing harmful chlorine and controlling limescale build-up, the KleenSteam system may be used to conveniently introduce deliming material into the steamer without disturbing existing piping. Use only Everpure ScaleKleen deliming material. ScaleKleen is a highly effective, safe and environmentally friendly de-scaling product. Its routine maintenance usage removes built-up scale in steam equipment easily and quickly. This enhances steamer performance, reduces operating costs and helps prevent costly repairs and unexpected downtime. Other deliming products may contain harsh acids that can damage the housing materials or clog orifices. Generally, use one 2.2 lb (1 kg) package to delime most countertop units and two 2.2 lb packages to delime most boiler-based units. 
8) Thread the bowl back into the head- hand tight only. NOTE: The dip tube may become packed with ScaleKleen- This is normal and will not affect the deliming procedure. 9) Turn on the inlet water to the KleenSteam unit by rotating the inlet valve handle. 10) Turn on the power to the steamer. NOTE: This action will quickly introduce the ScaleKleen™ material directly into the boiler chamber. If you are deliming a countertop steamer, proceed to step 11. If you are deliming a boiler-base unit, monitor ScaleKleen™ level in bowl. When it drops to 1″, quickly turn off inlet water at valve handle. Now relieve pressure and unscrew bowl from head. Add another kilogram of ScaleKleen™ to the bowl and reintroduce the material into the boiler. Repeat this procedure until two (2) 2.2 lb packages of ScaleKleen™ have been introduced into the boiler chamber. 11) With ScaleKleen™ material introduced into the boiler chamber and the inlet water turned on, make sure the boiler sump is flooded. Allow the steamer (countertop or boiler-based) to come up to operating temperature and pressure, and hold for one hour. 12) Thirty minutes into the deliming procedure, turn on steam to cooking chamber(s) for one minute. This will delime the distribution lines, small orifices, and steam solenoid valves. 13) After one hour of deliming the steamer at operating temperature and pressure, turn the steamer power switch to the off position. 14) Manually blow down the steamer if it is not done automatically when the power is turned off. NOTE: Check the pH of the blow down water. If the pH is acidic (below 7.0), then the boiler has been completely descaled. If the pH is alkaline (above 7.0), then there is still scale remaining in the boiler. Repeat steps 7 through 14 until the pH from the boiler blow down water is below 7.0. 15) Fill the boiler with fresh, clean water and repeat blow down until the water in the boiler is equal to the raw (incoming) water pH. This will remove any unused ScaleKleen and undissolved loose scale remaining in the boiler. NOTE: Depending on the steam generator fill probe configuration on your steamer, de-scaling compounds may leave residual foam bridging probe electrodes. This can cause a false water level indication leading to “dry firing” of the boiler that can burn out heating elements. To help ensure against incorrect probe operation, follow all of the instructions provided for de-scaling. This includes adding an additional 1 to 1 and 1⁄2 gallons of water to the de-scaling port(s) once automatic filling has stopped after the de-scaler drain cycle. This raises the water level above the fill probes, permitting them to be flushed clean and drained with the following drain cycle. 16) After the second blow down, turn the steamer power switch to the off position, and turn off the inlet water at the valve handle on the KleenSteam unit. 17) Relieve system pressure by depressing the red relief button on the head until all air is expelled and water begins to escape. 18) Unscrew the clear bowl and remove the dip tube from the head. BE SURE TO REPLACE THE DIP TUBE IN IT’S HOLDER ON THE BACKPLATE!. 19) Install a new SS-10 cartridge into the head, and screw the bowl back into the head. Hand tighten only! 20) Turn on the inlet water. Relieve trapped air in the clear bowl by depressing the red relief button on the SR-X head until all air is expelled and water starts to escape. 21) Turn the steamer power switch to the on position. Steamer is now ready to be placed back into service. Replacement Parts