Condensing boilers, while commonly installed for heating hot water applications, often fail to deliver their inherent efficiency advantage because of deficiencies in the system design, start-up, and operation.
Death’s Door Spirits in Middleton, WI, is a popular craft distiller known for its vodka, gin, and whisky that uses organic wheat from Washington Island, Wis. The brand is sold across the United States and Europe, and according to the distillery, the beverages would not be possible without the use of two LX-100 SG steam boilers from Miura.
Practical MEP design — comprising modular boilers, waste heat recovery, remote monitoring, designing around local restrictions, and much more — delivers flexibility and sustainability to Chicago’s largest community center.
Hot water is the lifeblood of any restaurant kitchen operation. Lacking a sufficient and ready supply at the correct temperatures, as prescribed by local health authorities, facility management usually has no choice but to lock the doors until the problem is fixed.
From a missing pipe hanger three floors down to steam traps past their prime, these stories show how steam system problems can originate inside the boiler room or far beyond it. Read more in February issue.