Boiler steam pressure control refers to maintaining the steam pressure of boiler drum by adjusting the fuel control system. Its basic task is to adapt the heat provided by fuel combustion to the steam load of boiler drum. At the same time, it is necessary to ensure the safe and economic operation of boiler drum and meet the requirements of environmental protection.
In the process of the development of national economy, the importance of boilers is self-evident. The so-called boiler is a device that uses the heat energy released by fuel incineration to heat water or other media, so as to obtain steam, hot water or other media with specific parameters (temperature and pressure).
The key difference between vapor and steam is that vapor is a generally used term while steam is the technical and specific term. A shared attribute between vapor and steam is the point of origin or how it is formed. Steam and other kinds of vapor are often made by evaporation or with other means or application of heat.
Industrial food boilers generate steam or hot water to process, cook, or sanitize food products including meat, fruits, and vegetables. Nearly every aspect of our food supply chain to grocery stores and restaurants involves steam or hot water produced by a boiler in one way or another.
Low-pressure boilers operate at a lower pressure and reach lower temperatures than high-pressure steam boilers. Water in low-pressure boilers is not heated beyond 250ºF, and the steam pressure does not exceed 15 psi (pounds per square inch).
If the impurities in the boiler feedwater are not dealt with properly, carryover of boiler water into the steam system can occur.
Carryover can be caused by two factors:
Three-pass steam boilers are so-called because the combustion gases that are produced inside them in the burner go round a circuit that has three parts before leaving it:
