Hydronic overheating

Unknown

Check your PH level (litmus paper or digital) and use a refractometer to check the freeze point of your liquid.

Mark_88

Hydronic overheating

I am in the 3rd heating season with the Taco mini-boiler and off peak electrical. Recently on a very cold evening the system triggered the manual overlimit heat reset at 205 degrees and shut off. We received a call that the temp was below 32 and got here to frozen pipes. This happened once before last year on a cold evening. We live in MN so there are many cold evenings and are wondering what could be wrong. No one seams to be able to tell us. We received one recommendation to flush the system which we did and the Harvey Arctic glycol for this type of system (50% mix with distilled water) was the normal green color in the pipes, but when backflushing from the boiler the fluid was blackish with deposits in it. What could be causing this? Could this be the problem? What should we do? Thanks for the help!

Jeff Elston

yo steve

Hey my man how u doin

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Unknown

Doin Great

Except I'm supposed to be out at a party and my stomach is doing the tango instead of me:-)

Missed you friday!

How you doin?

Merry Christmas and Thanks for a great year!!!

Jeff Elston

I am very well

I was in south Jersey on Friday I wanted to com but you know to far to drive.

But anouther great year Merry Christmas

The fire dept just went up my street with 5 trucks full lights and sirens
on the ladder truck was Santa with quite a fan fair
almost woke my kids up



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Chris_82

mark

I am at a loss to remember that Taco ever made boilers? Not that that is all that important. Is this a gas fired water boiler? My first guess is that a section of pipe froze and circulation stop'd. Depending on the chemistry, some sucrose based anti-frezes' need to be replaced quite often? Or perhaps the circulator needs to be replaced, pictures, more detailed info would help. So is this your question or are you more concerned about black specks? Black specks in copper tubing is a sign, amongst other things, that some acid, or exceedinly high temp induced a chemical change in a additive in the water. Its one of the reasons copper isn't used very much in the food or chemical industies, except for some limited applications when copper is used as a catalyst, think beer. In fact most beer lines are stainless because of the taste it imparts, never mind the black specks if low ph beer sits in copper pipe too long.