Function Of The Unit; Use And Mode Of Operation - Rothenberger ROPULS Instrucciones De Uso

3.

Function of the unit

3.1

Use and Mode of Operation

Extract from DIN 1988. T2 paragraph 11.2
Pipe Flushing
Drinking water pipes must be thoroughly cleaned.
This is to remove impurities on the inner surface of the drinking water piping and to create
hygienically perfect conditions for the operation to start.
Cleaning must occur as soon as possible after pipe installation and following the pressure test.
Cold and warm water pipes must be cleaned separately intermittently and under pressure from
an air-water mixture. You should try to clean with drinking water from the supply pipe so that a
min. flow rate of 0,5 m/sec is reached in the largest pipe to be cleaned. To this end, a minimum
number of taps must be opened (see table 11). If the maximum possible volume flow - with
distribution pipes full of water - is not reached in accordance with table 11, clean by means of
storage tank and pump. The drinking water used for flushing must be filtered.
Table 11. Min. volume flow and min. number of taps to be opened for flushing at a min. flow
rate of 0,5 m/sec.
Max. nominal diameter of
distribution pipe DN
Min. volume flow with full
distribution pipes Q
at l/min
Min. no. of taps DN 15 to be
opened
The compressed air, e.g. from bottles or compressors, must be provided in sufficient quantity
and hygienically perfect quality (oil-free). The min. air pressure must be above the 'static' water
pressure.
Depending on equipment size and piping layout, flushing must be in stages. The pipe length
per flushing stage should not exceed 100 m. The flushing should be directed upwards and the
sequence to be followed should be from the closest to the most distant train of pipes. Each train
gets flushed per floor from the bottom to the top. Within the piping of a floor, a minimum
number of taps as indicated in table 11, normally all of them, is opened one after another,
starting with the point furthest from the rising train.
Flushing time depends on pipe length and should not be under 15 seconds per running meter.
Flushing time per tap should be 2 minutes min. After having flushed the last point to be opened
for 2 minutes, the taps are closed again in the reverse order
The flushing effect is enhanced by simultaneously and periodically opening and closing the air
and water supply. Pressure impulses from fast opening and closing fittings e.g. ball valves, have
an advantage. For the manual operation of controls, standard values are
- for the flow stage of a cycle – approx. 5 seconds and
- for its stagnation stage – less than 2 seconds.
If the pressure impulse is given automatically, e.g. by a flushing appliance, cleaning may possibly
be done at a higher impulse frequency (refer to manufacturer's details).
18
25 32 40
15 25 38
1 2 3
ENGLISH
50 65 80 100
59 100 151 236
4 6 9 14