The University of East Anglia (UEA) is no stranger to steam boilers from Fulton having been using the heat transfer specialist’s solutions for many years. But having replaced their ageing plant with new VSRT boilers, even they were surprised at just how efficient the installation would prove!
With steam being essential to the University and used extensively for humidification purposes – to ensure that the appropriate environmental conditions of 55% to 65% RH are maintained – and for the autoclaving of equipment and waste, any installation needed a form of redundancy in place from the outset.
In this article, Fulton’s Leigh Bryan looks at the strategies available to lessen the impact of boiler plant downtime and breakdowns and considers the impact of national and global supply chain issues.
Ask any engineer what the ideal steam boiler setup is to cover breakdowns and scheduled maintenance and they’ll tell you it’s simple, employ an N+1 (spare boiler) strategy, where you always have one boiler available as a spare to operate as backup.
However, this is not always practical. Common reasons include footprint issues, where there just isn’t enough room available to fit the extra equipment into the plantroom; or a financial decision when, by tying up capital in a ‘spare’ piece of equipment, those funds could be used elsewhere in the business.
The new Classic builds on the successes of our 70-year boiler manufacturing history to deliver a vertical steam boiler that is engineered to meet customers’ requirements. An evolution of our original vertical tubeless design, Classic is simple, compact and built to last, and is backed by more than 100,000 boilers installed around the world.
Available with gas, oil or LPG/Propane burners, Classic is available with outputs from 100kW to 300kW (160 to 480 kg/h) at 10.34 Barg and efficiencies up to 84%. Full steam output is available from a cold start within 20 minutes, meaning Classic steam boilers can meet the rapid steam requirements for numerous industrial applications, including pharmaceutical, healthcare, food and beverage.
With more companies looking to hit the magic net zero target by 2030, Fulton’s Leigh Bryan asks what options there are for those businesses with processing facilities that are off grid and having to rely on sometimes ageing heat transfer solutions using high-carbon, oil-based fuels for firing.
According to official statistics for England and Wales, there are over 1.6 million non-domestic buildings, with nearly 300,000 of those located in areas not linked to the gas grid and many using fossil-based fuels for various heating purposes. Why? Because their location makes connection to the grid too expensive or, in some case, not even possible.
So, with heat transfer solutions in mind, what are the options for those operating a business that is situated off-grid and facing the challenge of sourcing a reliable and efficient source of energy?
With the withdrawal of fuel duty due in April, many businesses operating steam boilers have been considering the alternatives to red diesel/fuel oil.
A point of interest that Fulton has noted recently is that some fuel suppliers have acknowledged that a high percentage of light oil fuels tested on site (approximately 80% of samples) are contaminated in one form or another. Contaminants in fuel can include particulate matter and water that can affect the flow of oil and cause waxing and corrosion, which can lead to boiler lockout, incomplete combustion and/or wear on components, corrosion of fittings and pipework, etc., all of which affects a boiler's efficiency.
Leading British condiments maker, Tracklements, has boosted its production capacity and enhanced its environmental credentials by switching its energy supply from oil to liquid gas from Flogas. The move to modern, efficient liquid gas-fired Fulton VSRT steam boilers is expected to cut the company’s costs by a significant 21%, whilst also reducing carbon emissions by almost 25% and nitrogen dioxide (NOx) levels by 75%.
The Wiltshire-based company has been making condiments for more than 50 years and has an extensive range of over 60 artisan products, from mustards, ketchups and sauces to pickles, chutneys, jams and jellies. All ‘handmade in small batches’ using natural ingredients, these are made in unique jacketed steam cooking pans that mimic traditional homemade methods, and for the last 40 years they have been powered by two Kerosene oil-fired steam boilers.
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