Press

District cooling stations, high-rise building cold supply or data center cooling - gasketed plate heat exchangers for these applications require peak performance in terms of heat transfer whilst withstanding high system pressure. The new Kelvion plate heat exchanger NP150X is tailored to meet these requirements, thanks to an extremely shallow plate gap and a smaller pitch. These attributes ensure highly turbulent flow and in turn a good heat transfer at very small temperature differences.

District cooling stations, high-rise building cold supply or data center cooling - gasketed plate heat exchangers for these applications require peak performance in terms of heat transfer whilst withstanding high system pressure. The new Kelvion plate heat exchanger NP150X is tailored to meet these requirements, thanks to an extremely shallow plate gap and a smaller pitch. These attributes ensure highly turbulent flow and in turn a good heat transfer at very small temperature differences.

District cooling stations, high-rise building cold supply or data center cooling - gasketed plate heat exchangers for these applications require peak performance in terms of heat transfer whilst withstanding high system pressure. The new Kelvion plate heat exchanger NP150X is tailored to meet these requirements, thanks to an extremely shallow plate gap and a smaller pitch. These attributes ensure highly turbulent flow and in turn a good heat transfer at very small temperature differences.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

It is important for bakery products, meat products, and pizzas or frozen vegetables that the blast chilling and blast freezing take place quickly and extremely effectively. Baked pastry, for example, has to be cooled down to -7 °C (core temperature) in only 20 minutes and half-baked products from +65 °C to -10 °C in three hours.

Компания обновила программу подбора теплообменного оборудования Kelvion RT Select для систем холодоснабжения.