In steam tracing - SSM and CRM are generally located 38M max for open system and 24 M max for
closed system when we use LP Steam up to 3.5 kg/sq cm. as a heating media.
An open system is when the condensate return is at atmospheric pressure and is allowed to flow by gravity; a closed system is when the return is pressurized.
The advantage to an open system is that "stall" of process equipment is avoided and the condensate return tends to operate more predictably with easier control. However, most major systems are not designed in this way because of the large amount of energy lost from the vent, plus the risk of significant oxygen corrosion.
The closed system with always have a back pressure across the steam traps, which is the cause for "stalling" particularly during start-up conditions
Correct me if I am wrong but the first thing that comes to mind for an open sys. is the condensate is not recovered and just the opposite can be said for a closed sys. Therefore the distance between a source and sink in an open system can be placed farther away. You essentially only care about the usefulness of the steam as a heating source, not necessarily how much heat you can recover from the condensate.
A common example of this is steam tracing storage tanks far out in a tank farm. The farther the steam consumer is from its source, the less economical it is to recover the condensate due to heat losses to and from source and sink. The steam quality degrades during transport and after heat transfer, the condensate has some value but by the end of the trip back to the source it is nothing more than cheap treated water.
If you require steam for an application where steam directly contacts food, you should only use water treatment chemicals that are approved for this in the appropriate dosages.
In the Untied States, 21 CFR 173.310 covers boiler water additives in contact with food.
I don't know what your legal requirements are in Kenya.
steam tracing
Re: steam tracing
