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  #11  
Old 03-19-2020, 12:46 PM
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Originally Posted by digger doug View Post
"Spuds"....and now you got me hungry.....
My current favorite breakfast, crispy home fries with onions and peppers, smothered in sausage gravy
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  #12  
Old 03-19-2020, 01:30 PM
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We have missed your cheerful demeanor here. Nice to see you back in the fold Jack.
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  #13  
Old 03-19-2020, 10:09 PM
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Originally Posted by platypus20 View Post
Yeah, they are pretty specific to a particular burner, I made about 50 different styles of spuds over the years. The burner throat diameter, along with diffuser configuration effect the length. Inlet gas pressure, fuel type (natural gas, propane, hydrogen or methane), cubic footage required, flame stability and combustion readings (CO and Nox readings) effect spud diameter, orifice size and hole configuration. Sometimes its install the spuds and set up and run the boiler, I’ve had jobs, where multiple spud changes where necessary to get the burner to run at its best. I’ve had jobs, where there was 3 different spud lengths and mixed hole configurations.

Also site variances also effect the burner operation, elevation, stack configuration and draft conditions. Then there is gas supply issues, is it steady are the gas pressure regulators function properly, were they properly sized.

It’s all about the fuel/air mixture, we are looking for the smoothest operation, with the best combustion numbers and repeatability. About 99% of our burner have modulation, where the firing rate changes, on a constant basis. Its can be very easy to get a burner to run at a single firing rate, the real issue for us is the modulation part, getting a stable, smooth, clean flame or a wide firing range can be a challenge, remember at times were firing up to 40 to 75 million BTUs at times.
I figured it was pretty detailed, thanks for the explanation. Just a simple venturi burner takes some time to figure out the best orifice, burner length, where in the burner to introduce the gas etc. I've never actually done any work on or around a boiler, but they seem to be much more complicated than most people would ever guess.
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  #14  
Old 03-21-2020, 02:17 PM
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My current favorite breakfast, crispy home fries with onions and peppers, smothered in sausage gravy
A good breakfast has a few spuds mixed in with the onions.
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  #15  
Old 03-28-2020, 06:23 PM
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Welp, the spuds were made to exact specs, but apparently the specs were for a different boiler, on a different job, possibly in a different state, but not this one.

I will have to redo them this week.

I was told 3/8” x 4-1/2” stainless steel spuds, with (10) 3/16” orifices, on spread over 90 degrees of the spud face.

What is needed, is a 1/2” x 3-1/2” stainless steel spud, with the (10) 3/16” orifices.

So I get paid to redo them.
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  #16  
Old 03-28-2020, 06:47 PM
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As usual Jack, top-notch quality and quantity work!
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  #17  
Old 03-28-2020, 08:04 PM
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Quote:
Originally Posted by platypus20 View Post
Welp, the spuds were made to exact specs, but apparently the specs were for a different boiler, on a different job, possibly in a different state, but not this one.

I will have to redo them this week.

I was told 3/8” x 4-1/2” stainless steel spuds, with (10) 3/16” orifices, on spread over 90 degrees of the spud face.

What is needed, is a 1/2” x 3-1/2” stainless steel spud, with the (10) 3/16” orifices.

So I get paid to redo them.
That sucks but you get paid for them and working from home is a plus
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Last edited by digr; 03-29-2020 at 07:33 PM.
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  #18  
Old 03-29-2020, 10:39 AM
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That sucks but you get paid for them and working from is a plus
They say a bad day in the home shop is better than a good day at work.
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  #19  
Old 03-29-2020, 11:18 AM
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Not always had a neighbor get caught around the head stock of his lathe and turned into hamburger.
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  #20  
Old 03-30-2020, 11:52 AM
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Not always had a neighbor get caught around the head stock of his lathe and turned into hamburger.
A lathe is a lathe, it doesn't care where it is located.
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