Welcome & Introduction Martin Lamb Chief Executive - IMI plc

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4: SUB-OPTIMAL DESIGNConsequence of even a small deviation away from the optimum solution28
Sub-Optimal Design – Beverage DispenseObjective: Optimize valve design to control ratio within +/- 2.5% between various syrups and water across wide range ofinlet conditions such as pressure and fluid properties over 1.5M cycles.Key parameters optimized: Pressure drop across the valve and Cv (flow capacity) in the laminar flow regime.Impact on Fountain Beverages:• Drink Quality & Brand Integrity: Taste Impact due to incorrect ratio & drinktemperature leading to dissatisfied customer• Increased service calls for valve adjustment ($150/call/store)Impact on Frozen Beverages:• Drink Quality & Brand Integrity: Freezing point shift alters ice content, drinktemperature & impacts drink presentation (runny, hard to drink fromstraw, voids/gas pockets) leading to a dissatisfied customer• Increased energy consumption (10% or higher)• Increased refrigeration system cycling (25% or higher) = 1 to 3 year reduction insystem reliability/lifeLaminarFlowTurbulentFlowChokedFlowPressureDropP2P1FlowCoefficientCv1% decrease in beverage sales can impact alarge retailer over $5M/year.29
Page 1: Welcome & IntroductionMartin LambCh
Page 5 and 6: IMI TomorrowNeed to get DP to do ci
Page 7 and 8: Applications spectrumWaterSyrup, Wa
Page 9 and 10: Agenda• Welcome & Introduction Ma
Page 11: Presentation OverviewPresentation O
Page 14 and 15: Designing a flow control systemFund
Page 16 and 17: Flow control productsA wide range o
Page 18: Design Optimisation ToolsDesign Opt
Page 21 and 22: Flow Sensing and ControlFor a porta
Page 23 and 24: Finite Element AnalysisThe optimum
Page 25 and 26: Combined balancing and control valv
Page 27: Customer BenefitsReduction of space
Page 31: 302826242220181614121086420.0591 Or

Welcome & Introduction Martin Lamb Chief Executive - IMI plc

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