New Steam Boiler Recommendations

Weezbo

at your site.

would be a good idea.

there are a lot of boiler manufacturers and there are ten ways to go about installing a solution for each of these...often the installer will be able to make sharp distinctions in what he sees and draw from his experience almost instantaneously seeing many choices ...some inexpensive going in yet costly over the life of the appliance or the quickest way or the most energy efficient ,or the least amount of changes or the easiest placement for service and maintenance...things of that nature ... with lots of demand you may be wanting to dial it all together with minimum down time or certain time schedules may need co ordinating more than one skilled trade...

i realise that doesnt answer the particulars of your question however i have a certainty that it is worth consideration... you can plick on find a pro ...or someone may show up with your answer as i plick away at the keyboard.

there are some excellent boilers these days...and take a fraction of the floor space...

mack_2

New Steam Boiler Recommendation

I have an ancient 722,000 btu oil fired Kewanee Steam boiler with a 16 GPM tankless on top that supplies steam to a commecial kitchen with steam tables, etc. and also supplies hot water to the kitchen AND approx. 20 bathrooms in a rental portion of the building. There is no radiation for heat connected to this boiler - It is strictly for running the kitchen steam demands plus supplying hot water to the kitchen and the 20 full baths. The current capacity and size seem adequate as there are no complaints there. The problem is the Kewanee is old. I am thinking a more modern set up might be worth considering. I am wondering if a modern steam boiler set up with a separate hot water zone below the water line to service an indirect hot water tank (or series of hot water tanks) might make more sense. Also, I understand from reading on this site that the introduction of fresh water into a steam boiler will tend to rot it out quicker, so how does that work with a steam table where you are constantly loosing steam and having to make up fresh water? Do they make stainless steam boilers for this sort of application?

OR, Would it make more sense to split this into two units - one small steam boiler for the kitchen steam and another, separate oil fired DHW system? I don't relish the cost of two installations versus one, but am curious about the pros and cons.

Any ideas would be appreciated.

mack_2

No ideas??

Mark Hunt

I used


a couple of Columbia boilers a few years ago on the Skidmore College campus.

Until we installed the new boilers, the physical plant had to keep one 20 million BTU boiler running making 285 degree water. The 285 degree water went to a heat exchanger and made steam for the kitchen. We also used shell and tube HX's for the domestic water in the kitchen as well.

Mark H

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Christian Egli_2

Are you under any pressure

First idea that comes to mind, is that a storage tank for the hot water might save the boiler from being on simmer mode at all times - but perhaps it is anyways because of the kitchen operation.

What would be ideal is a steam boiler that can come up to heat very quickly and that can also modulate down to very low fire without loss of efficiency so that you may follow any needed load the kitchen may require. A very low water content boiler seems best. What pressure does your kitchen need?

A boiler that can best handle fresh water would be ideal too, one that has a sort of continuous, but concentrated blow down.

Here is a link to a brand that is used in many process applications. It handle wildly fluctuating loads, it is built to avoid the need for boiler operators, it comes neatly packaged with all accessories for feed treatment and there are optional economizers for boosted efficiency.

http://www.claytonindustries.com/literature/E20-L.pdf

Clayton

A convenient set up might consist of the steam boiler feeding steam to the kitchen and to a steam heated hot water tank, a steam heated indirect tank. This seems simple enough to control and requiring no complication in the shape of circulators. You could even use the direct steam and water mixing valves Clayton supplies for some cleaning application in your industrial kitchen - those are neat.

I don't really see a reason to separate the steam and water production, because we are talking about steady year-round functions in both cases. It's not the typical dissimilar heating and hot water business.

Hope this isn't depressing

mack_2

mack_2

Thank you for the suggestions.

Do they still make Kewanee Boilers? Perhaps, since this one lasted so long, I would do well just to get a modern version of the same thing. What do you think of that idea?

Uni R_2

> First idea that comes to mind, is that a storage

> tank for the hot water might save the boiler from

> being on simmer mode at all times - but perhaps

> it is anyways because of the kitchen

> operation.

>

> What would be ideal is a steam

> boiler that can come up to heat very quickly and

> that can also modulate down to very low fire

> without loss of efficiency so that you may follow

> any needed load the kitchen may require. A very

> low water content boiler seems best. What

> pressure does your kitchen need?

>

> A boiler that

> can best handle fresh water would be ideal too,

> one that has a sort of continuous, but

> concentrated blow down.

>

> Here is a link to a

> brand that is used in many process applications.

> It handle wildly fluctuating loads, it is built

> to avoid the need for boiler operators, it comes

> neatly packaged with all accessories for feed

> treatment and there are optional economizers for

> boosted

> efficiency.

>

> http://www.claytonindustries.com/li

> terature/E20-L.pdf

>

> _a

> href="http://www.claytonindustries.com/literature/

> E20-L.pdf"_ Clayton_/a_

>

> A convenient set up

> might consist of the steam boiler feeding steam

> to the kitchen and to a steam heated hot water

> tank, a steam heated indirect tank. This seems

> simple enough to control and requiring no

> complication in the shape of circulators. You

> could even use the direct steam and water mixing

> valves Clayton supplies for some cleaning

> application in your industrial kitchen - those

> are neat.

>

> I don't really see a reason to

> separate the steam and water production, because

> we are talking about steady year-round functions

> in both cases. It's not the typical dissimilar

> heating and hot water business.

>

> Hope this

> isn't depressing