Vegetable Vapor Treatment

A solution comprised of Volatile Amines, which guarantee the neutralization of vegetable vapor, halting corrosive processes in the vapor lines generated by the boilers. They are neutralizer and film amines, inhibitors and dispersants that volatilize themselves when in contact with vegetable vapor.


It behaves in two ways:
  • Neutralizing the organic acidity, increasing the pH.
  • Forms a stable oxide film in metallic surfaces, inhibiting corrosion.


Certifications:

 

BENEFITS OF THE USE OF VEGETABLE VAPOR TREATMENT

  • Promotes the formation of protective film against corrosive processes;

  • pH maintenance of elevated vapor.

 

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