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STAGE 2: After filling the chambers, the cakes are pressed by elastomer bladders generating pressure 4 to 5 times higher than feed pressure. STAGE 3: In the cake washing, the horizontal design of the plate permits even distribution of wash liquid, providing full coverage of the filter cake. STAGE 4: The second pressing, physically pushes the wash liquid into the cake by replacing the original 'mother liquid'. The bladder is able to attain pressure even at 230 psi. STAGE 5: In the last stage, the cake is dried by blowing compressed air. The horizontal position of the plates assures the most effective air penetration and there is no risk of cake cracking.
STAGE 3: In the cake washing, the horizontal design of the plate permits even distribution of wash liquid, providing full coverage of the filter cake. STAGE 4: The second pressing, physically pushes the wash liquid into the cake by replacing the original 'mother liquid'. The bladder is able to attain pressure even at 230 psi. STAGE 5: In the last stage, the cake is dried by blowing compressed air. The horizontal position of the plates assures the most effective air penetration and there is no risk of cake cracking.
STAGE 4: The second pressing, physically pushes the wash liquid into the cake by replacing the original 'mother liquid'. The bladder is able to attain pressure even at 230 psi. STAGE 5: In the last stage, the cake is dried by blowing compressed air. The horizontal position of the plates assures the most effective air penetration and there is no risk of cake cracking.
STAGE 5: In the last stage, the cake is dried by blowing compressed air. The horizontal position of the plates assures the most effective air penetration and there is no risk of cake cracking.
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