The membrane squeeze plate is offered to suit up to 435 psi / 30 bar squeezing pressure. Due to additional liquid extraction during the squeeze cycle, solid percentages increases. Filtration cycle time are reduced compared to the conventional recess chamber plate(Plate and frame) filter press, resulting in Benefits of membrane plates v/s chamber plates. Conventional type filter presses are limited to using feed pump discharge pressure to produce dry solids, resulting in longer cycle times.
The membrane squeeze plate reduced the long packing cycle by introducing a squeeze medium in to the center of the membrane squeeze plate. This allows the membranes to flex against the cake, compressing and packing it. Filtration cycle are shorter, dry solids are increased, and waste volume is reduced.
This membrane are designed to do water the most difficult sludge and protect the plates against potential cake less chambers.
The high pressure membranes were developed for difficult filtration processes. Extreme squeeze pressure are possible due to the combination of the special feed inlet design and selected special materials.
FEATURES AND BENEFIT OF MEMBRANE PLATE V/S. CHAMBER PLATE
Shorter cycle time
Increased dry solids
Reduced filtration time
Easily replaceable
Membrane are common and cab be used on either side of the plate
Pip style drainage surface design for uniform flex.
Reduced cake washing time
Lesser wash water consumption
Increased capacity
Lower waste disposal cost
Lower operating cost
Excellent cake discharge
Higher quality and valued end product
HOW MEMBRANE PLATES WORKS:
Membrane plates are constructed in the same basic method as the recessed chamber plates. The drainage surface of the plates, however, are flexible. After filtration, when the chamber are filled with solids and while the filter press is stilled, air pressure is exerted behind the flexible drainage of the plate. The membrane in turn inflates or flexes outward and exert pressure on the filter cake which have been formed. The cakes are then squeezed to reduce the amount of remaining moisture prior to cake discharge.
