Vacuum Technology
Gas jet vacuum pump
Gas jet vacuum pumps type gp1 and lvp1 are based on proven jet pump technology and often used to evacuate pipelines, vessels, and plants. They are used to mix and compress gases.
Applications
- Evacuation of siphoning installation
- Elevation of liquids with gas/air
- Evacuation of the suction line of a centrifugal pump
- Compress gas from gas field into pipeline
Mode of operation
Gas jet vacuum pumps operate on the same principle as all jet pumps: The pressure energy of the motive medium is converted into speed energy in the motive nozzle.
Instead of liquid or steam, gas or compressed air is used as the motive medium. This is particularly suitable where no steam is available or where compressed air or gas as motive medium offer advantages over steam.
Advantages
- No moving parts
- Maintenance-free
- Can be installed in virtually all situations
- Quickly and easily put into operation
- Almost unlimited life, when a suitable material of construction is chosen
- Can be manufactured from various materials of construction
- Low acquisition costs
Downloads
Verwandte Produkte
Regelbare Strahlpumpen
Regelbare Strahlpumpen basieren auf bewährten Strahlpumpentechnologien und werden häufig für die Wärmerückgewinnung eingesetzt.
Steam jet ventilator
Steam jet ventilators are based on proven jet pump technology and often used to convey air, gases and vapors.
Steam jet compressor
Steam jet compressors type bv1 are based on proven jet pump technology and often used used in evaporating, distillation, cooling, crystallization, deodorization, degassing and drying under vacuum.
Liquid jet liquid pump
Liquid jet liquid pumps are used for conveying and mixing liquids such as water, acids or lye in water and waste water treatment plants.
GEA Insights
Kytero 10 - grosse Veränderungen beginnen im Kleinen
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Schokolade ganz ohne Kakao? Kaffee, der lokal produziert wird – ganz ohne Bohnen? Was nach Science-Fiction klingt, könnte bald Realität werden. Klimawandel, Preissteigerungen und ethische Bedenken machen auch vor zwei unserer beliebtesten Genussmittel nicht Halt. Forschende setzen deshalb auf neue Produktionsmethoden. Das Ziel: weniger CO2, mehr Lebensmittelsicherheit, voller Geschmack.
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