I have a customer that has 4 ovens for cooking various types/varieties of meats. The system comprises of the four ovens having 2 inlets each of low and high pressure steam. My problem is the pressure reducing valves are failing frequently and the REP is saying "The installation is wrong" He is saying the pressure reducing valve on each oven should be AFTER the pneumatically controlled angle seat control valve. To my mind this would be worse as the high side pressure would go from nothing to max (on the inlet of the PRV) every time the control valve opened and it would fail sooner. I have searched the web but no luck.
Can you help?
Couple of questions.
What are the pressures involved, it makes a difference.
Line or system.........
Does the system bypass steam when the ovens are not operating?
If it is not bypassing steam does it have a drip before the PRV's?
Condensate setting in them can damage them.
Now then on to the Control Valve, does it "snap" open or is it a soft opening valve?
Opening steam valve too quickly can damage the system.
Spring driven closing on a control valve tends to soften the opening of the valve, but if it is pressure driven both ways than it can snap open.
Now if the rep is saying that the PRV's should be mounted after the Control Valve than get it in writing and change the location.
Going from zero to max pressure on the PRV's might not sound right but they might handle that better than being held at operating pressure all the time.
Just some ideas.