News last update:7 Aug 2012

Optimum online ingredient metering

A sophisticated programme for automatic selection of the optimum gravimetric or volumetric bulk ingredient metering feeder for a specific purpose has now been published on the worldwide web by Brabender Technologie KG.

After the user has entered the relevant data of his application in the programme, the "FeederScout" determines the optimum metering feeder best suited to the particular requirement in due consideration of both technical appropriateness and cost-efficiency. Upon request the "FeederScout" also submits a quotation along with its feeder proposal.
The "FeederScout" has been made possible by work of an expert team of process engineers, technicians and computer programmers from Brabender, all of them having been in the bulk ingredient feeding business for years. Specialist knowledge and an extensive database keeping a record of almost 15,000 feeding trials with thousands of bulk ingredients formed the basis of this unique programme, which can give even the most experienced process engineers and plant designers more certainty about their choice of feeders.
Beside the bulk ingredient parameters entered (name, feed rate, bulk density, bulk ingredient class, etc.), the "FeederScout" takes into account a multitude of other parameters gained by a systematic evaluation of the feeding trials and stored in the programme, such as ingredient-specific filling ratios of feed screws and trays, flow characteristics, special properties and particularities often not thought of when selecting a metering feeder.
Furthermore, if several different feeder types turn out appropriate, the "FeederScout" compares these with respect to optimum suitability of their feeding principles (screw, twin screw, vibrating tray, etc.) as well as to best effectivity of their respective agitation systems promoting ingredient flow (flexible hopper with paddle agitation, stirring agitator). Based on the results, the programme suggests the most suitable solution.

Editor AllAboutFeed

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