The pressure leaf filter is widely used in clarifying and filtering beer, wine and soft drinks, soy sauce, decolorization and filtration of sugar liquid, etc.
The characteristics of pressure leaf filter are: great flexibility, large capacity, uniform filter cake thickness, stable and closed operation; The sealing performance is good when the processed materials are vaporized, odorous, or toxic substances; The labor intensity is low when the filter cake is removed by flushing or blowing. For materials that need to be washed, this filter washes fully and uses less washing liquid. Generally, two devices are installed to achieve continuous production. When one pressure leaf filter is working, the other is in a filter cake discharge or standby state.
The pressure leaf filter is as follows: the materials are pumped into the closed filter. Since some smaller particles will still pass through the filter screen into the filtrate at the beginning of filtration, the filtrate that does not meet the requirements must be returned to the filtrate tank to be filtrated, thus forming a closed loop. The solid impurities in the filtrate are retained on the filter screen to form a filter cake. Only after a stable and effective filter cake layer is established on the filter screen can a clear and qualified filtrate be obtained at the liquid outlet. At this time, the filtrate is collected in the clear liquid tank. And the residual liquid in the filter cake should be blown dry with steam (or compressed air), and then open the butterfly valve at the bottom of the filter to discharge filter cakes. After discharging, turn off the butterfly valve to prepare for the next filtration. This completes a complete filtration cycle.
The following points should be noted during actual operation:
