Zuercher Technik Pressure Regulators--Inertisation with Vacuum / Blanketing

“Inerting” means the replacement of the „normal“ atmosphere by an inert (inactive) gas, mainly nitrogen (N2), or carbon dioxide (CO2) in the food & beverage industry. The inertisation will be done to prevent any explosion of solvent vapours or the oxidation and contamination of the product. A residual oxygen content is usually defined by the client.

Procedure of inertisation:

• volume is sucked until approx. -800 mbarg (=200mbar abs).
• adds the missing volume with nitrogen.
• Thinning ratio 1:5. Residual oxygen content approx. 4%

The second cycle

• volume is sucked until approx. -800 mbarg (=200mbar abs).
• adds the missing volume with nitrogen.
• Thinning ratio 1:5 Residual oxygen content approx. 0.8%

After the inertisation the system switches to the mode of blanketing.

• Pressure<15 mbarg the reducer adds nitrogen;
• Pressure >40 mbarg the relief valve blows out nitrogen.