SPX Cooling Technologies none user manual Operation

Note

Caution

Operation

2.Air wet-bulb temperature: Cold process fluid temperature will also vary with the wet-bulb temperature of the air entering the fluid cooler. Reduced wet-bulb temperatures will result in colder process fluid tem- peratures. However, the cold process fluid temperature will not vary to the same extent as the wet-bulb. For example, a 11°C reduction in wet-bulb may result in only a 8°C reduction in cold process fluid temperature.

3.Fluid flow rate: Increasing the process fluid flow rate (L/s) will cause a slight elevation in cold process fluid temperature, while reducing the fluid flow rate will cause the cold process fluid temperature to decrease slightly. However, at a given heat load (see formula on page 13), process fluid flow reductions also cause an increase in the incom- ing hot process fluid temperature and thermal range.

Under no circumstances should the recirculation water pump(s) be cycled to control process fluid temperature. Doing so may result in excessive and premature scaling on the coil exterior surface. It is recommenced that while process fluid is being circulated through the coil the fluid cooler recirculation water system always be in op- eration.

4.Air flow rate: Reducing air flow through the fluid cooler causes the cold process fluid temperature to rise. This is the recommended method by which to control leaving process fluid temperature.

If your fluid cooler is equipped with a single-speed motor, the motor may be shut off when the process fluid temperature becomes too cold. This will cause the process fluid temperature to rise. When the fluid temperature then becomes too warm for your process, the motor can be restarted.

When operating in this mode care must be taken not to exceed a total fan acceleration time of 30 seconds per hour.

Fan cycling limits: From a dead stop, determine the number of sec- onds it takes the fan to arrive at full speed. Divide this number into 30 to determine the allowable number of starts per hour. Considering the

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