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Burkert Fluid Control Systems - Articles and news items

Food Safety, Hygienic Design, Cleanability…

Webinars  •  18 November 2015  •  

In this free-to-view webinar, experts from EHEDG and Bürkert discuss the regulation and compliance surrounding Hygienic Design in the Food & Beverage manufacturing arena…

Bürkert meets challenges of food and beverage industries head on with new stainless steel ELEMENT control valves

Featured news, News  •  29 September 2011  •  Bürkert

New stainless steel ELEMENT control valves…

The decentralised alternative for steam control valves

Issue 6 2010  •  15 December 2010  •  Bürkert Fluid Control Systems

New Food editor Helen Difford spoke to Bürkert Fluid Control Systems’ Steam Segment Manager and New Food blogger Greg Sutcliffe regarding Bürkert’s new ELEMENT range of process control valves.

Something needs to come out

Featured news  •  23 March 2010  •  Greg Sutcliffe, Burkert Fluid Control Systems

We have successfully sized the steam control valve, but during commissioning and testing the warm up times are sluggish. Why?

Well is might be a case of needing to get things out, before we can hope to put things in! We know that “new” steam is delivered, as the “existing” steam in the heat transfer area condenses. However, we can not hope to effectively deliver steam energy to the process unless we remove the resulting condensate and any air (and other condensable gases) which might be present.

The ins and outs of steam control valves

Featured news  •  23 March 2010  •  Greg Sutcliffe, Burkert Fluid Control Systems

When dry saturated steam comes into contact with a surface at a lower temperature than itself (let’s take the example of a jacketed cooking vessel) it will give up its latent energy and returns to condensate. Upon condensing, the steam’s volume reduces by approximately 1673 times; depending on the steam pressure. This reduction in volume results in a localized pressure reduction. Now imagine that the steam to the jacketed vessel is supplied and controlled by a steam control valve. A pressure difference will now exist across the control valve, and steam will naturally flow from the higher pressure side of the valve (valve inlet) to the lower pressure side (valve outlet and jacketed vessel).

Belly Down and Eccentric

Featured news  •  22 February 2010  •  Greg Sutcliffe, Burkert Fluid Control Systems

Meeting a steam plant for the first time is a bit like meeting a person for the first time (stay with me here!). Before can you consciously think, just a quick glance and you have formed an early impression and evaluated that poor person, or…err….steam system. For me it’s like a picture I have in my mind of my Dad in a knee socks and sandals combo. Tell me you wouldn’t send him back into the house. Same thing!

Less can be more

Featured news  •  15 February 2010  •  Greg Sutcliffe, Burkert Fluid Control Systems

Are you abusing your steam control valves through the unnecessary practise of OVER SIZING? We have choices here people and the key to success is having the right flow conditions from the start.

Bed time reading

Featured news  •  15 February 2010  •  Greg Sutcliffe, Burkert Fluid Control Systems

Back in the day, before the advent of the internet, and we all lived our lives in glorious monochrome, my beloved mentor explained that for the decent steam guys, there was only one book – “The Efficient Use of Steam” by Oliver Lyle, c.1947.

Industry Insight: Stepping up the pace

Issue 3 2007  •  4 September 2007  •  Mike Rodd, Segment Manager Hygienic Processing, Bürkert Fluid Control Systems

The automation industry is constantly changing, and the pressure is stepping up for Bürkert Fluid Control Systems. The past year has been very busy for the company as they strive to keep ahead of the major trends in the food industry. Mike Rodd, Segment Manager Process Control, tells Suzanna Bailey of the latest trends in the food industry and innovative company developments.


Webinar: Allergen testing and risk management within food manufacturingWATCH NOW
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