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Rosedowns - Pressing Excellence |
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The Choke is the discharge point of the solid residual from the Press. The Cake at this point is under the highest Pressure and is at its driest. This is therefore potentially a high wear zone of the Press. Also the hot steamy environment is very hostile to complex Mechanical systems. The Secret to an effective Choke is a simple system that needs a minimum of adjustment. |
Check Points:Is the Choke Long enough to form a Good Cake? How easily can the Cake Cutters be Changed? How well will it stand up to the high pressures and the hot, dirty and steamy environment? |
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(c) De Smet Rosedowns: August 24, 2007 |
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