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A pot-in-pot refrigerator, clay pot cooler [1] or zeer (Arabic: زير) is an evaporative cooling refrigeration device which does not use electricity. It uses a porous outer clay pot (lined with wet sand) containing an inner pot (which can be glazed to prevent penetration by the liquid) within which the food is placed.
An evaporative cooler (also known as evaporative air conditioner, swamp cooler, swamp box, desert cooler and wet air cooler) is a device that cools air through the evaporation of water. Evaporative cooling differs from other air conditioning systems, which use vapor-compression or absorption refrigeration cycles.
Common absorption refrigerators use a refrigerant with a very low boiling point (less than −18 °C (0 °F)) just like compressor refrigerators.Compression refrigerators typically use an HCFC or HFC, while absorption refrigerators typically use ammonia or water and need at least a second fluid able to absorb the coolant, the absorbent, respectively water (for ammonia) or brine (for water).
Water is inexpensive, non-toxic, and available over most of the earth's surface.Liquid cooling offers higher thermal conductivity than air cooling. Water has unusually high specific heat capacity among commonly available liquids at room temperature and atmospheric pressure allowing efficient heat transfer over distance with low rates of mass transfer.
These motors are sometimes called DC motors, sometimes EC motors and occasionally DC/EC motors. DC stands for direct current and EC stands for electronically commutated.. DC motors allow the speed of the fans within a fan coil unit to be controlled by means of a 0-10 Volt input control signal to the motor/s, the transformers and speed switches associated with AC fan coils are not required.
Evaporative cooling chambers (ECCs), also known as "zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life.
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
The optimal temperature for using a fan to cool down remains uncertain. While fans are commonly used to lower body temperature through evaporative cooling, there is a point at which the convection effect of moving air can counteract this benefit. This temperature, at which fan use may become detrimental, is currently unknown. [32]
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