The Designs Of Most Pressure Gauges Used In Wineries And Food P

  •   Is there an explosion hazard when installing the Glycerine-filled manometer on the CIP arm of the tank? I saw a warning about the use of oxidants on the gauge. Are 2% caustic solution/enhanced peroxide caustic and 1-2% peracetic acid/other acid solutions dangerous?

      The security exchange said: Thank you for asking about the chemical compatibility of Glycerine-filled manometer with common beer cleaners and disinfectants.

      The design of most pressure gauges used in wineries and food processing are real concepts that have been tested in practice. French engineer Eugene Bourdon attributed it to this principle in 1849. The principle is that curved, flexible, gas-filled, or liquid-filled pipes will tend to develop. Self-correction under increasing pressure. The crimped tube is connected to a gear mechanism that moves the needle when the tube begins to straighten. (Think of playing the horn of a party with a curled paper tube; when you hold your breath and apply pressure, the paper tube straightens.)

      In the Bourdon gauge, the important fact is that the crimped tube should be compatible with chemicals in the application. Make sure to purchase a stainless steel pressure gauge with a 304 or 316-grade stainless steel construction. Glycerin is only a viscous liquid used to fill the dial of the meter. This reduces the twisting of the needle, which may make accurate measurements difficult. In a normal operating pressure gauge, glycerin never comes into direct contact with the gas or liquid inside the Bourdon tube.

      Some pressure gauges have a Bourdon tube filled with liquid. In this case, there is a chemically resistant diaphragm below the tube to isolate the process fluid from the fluid in the pressure gauge.

      Glycerol can indeed react with nitric acid to form explosive compounds (ie, nitroglycerin), but this reaction requires additional proton donors (such as those from sulfuric acid), carefully controlled temperature, and caustic washing to purify the explosives. (Don't try it with kids at home!) Our recommendation is that pressure gauges that fail for any reason should be replaced quickly before normal brewing/cellaring activities resume.

      The first step is to obtain SDS from Vacuum Pressure Gauge Manufacturers to confirm the chemical substance. (Note that some of them are actually filled with silicone.) They may tell you the amount of glycerin used to fill it. We can compare it with the cleaner and disinfectant SDS.