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On Demand until April 26, 2019
Abstract:
Compressed air quality has a major impact on production in food processing applications and is one of many considerations for food safety. Without clean, dry air, maintenance requirements increase and pneumatic tool life decreases. On the other hand, over-treating compressed air results in unnecessary pressure drop and higher energy costs. Strategies for properly selecting and correctly sizing compressed air dryers, piping, and filters are essential for reducing scrap and optimizing product costs.
Join compressed air experts Werner Rauer, Michael Camber, and Neil Mehltretter as they cover best practices for air treatment, including:
- Determining air quality needed for an application
- Understanding how component selection impacts energy efficiency
- Building an effective and efficient compressed air system
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Speakers
Neil Mehltretter Engineering Manager Kaeser Compressors, Inc. Engineering Manager Kaeser Compressors, Inc.
Neil Mehltretter is a Certified Energy Manager (CEM®). As Kaeser’s Engineering Manager he has conducted and overseen thousands of industrial compressed air studies and helped users achieve significant energy savings and operational improvements. He has authored several nationally published articles on compressed air system optimization and is a frequent presenter on energy efficient system design. In addition to his Bachelor’s Degree in Chemical Engineering from The University of Florida, Neil is AIRMaster+ certified, has completed the Compressed Air Challenge curriculum, and is a Master Certified System Specialist through Kaeser’s Factory Training Program.
werner rauer product mgr kaeser Product Manager, Rotary Screw Compressors Kaeser Compressors, Inc.
Werner Rauer is Kaeser’s Product Manager for rotary screw compressors. He has a degree in Mechanical Engineering and has been with Kaeser USA for more than 30 years. Werner is a frequent speaker and writer on compressed air system technology and system improvement. Werner currently chairs the Rotary Positive Engineering Committee for the Compressed Air & Gas Institute.
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How to Achieve Clean, Dry, Compressed Air for Food Processing Applications without Sacrificing Energy Efficiency
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