Save time, money, and energy
At T & S Sales we have developed our Eco-Dry System to alleviate the problem of high moisture grains. Our Eco-Dry System helps save you time, money, and energy. With our system you won't pay expensive heating bill especially with the price of propane/natural gas these days. You also won't be stuck paying a storage facility drying prices. Our Eco-Dry System will help you get out of the field faster. Utilizing multiple aeration fans per bin you will experience no down time. We take advantage of low-speed centrifugal fans quiet and efficient air movement. Other companies push high speed fans where you need double the amount of fans to raise the cfm and static pressure high enough to air dry. By using less fans there are less moving parts to break and less energy used equating to greater savings to your bottom line. Opi bin monitoring systems also equate to savings. By utilizing temperature and moisture cables you will know what is happening in your bin at all times from anywhere in the world. There is a typically an 8 day run time savings per fan in each bin which creates a huge savings not to mention peace of mind knowing that you don't have hot spots or moisture out of your parameters.
Principles of Grain Drying
Drying is one of the oldest methods of preserving food and feedstock. It is simply the removal of moisture from a product, usually by forcing dry air through the material.
Air serves two basic functions in grain drying. First, the air supplies the necessary heat for moisture evaporation; second, the air serves as a carrier of the evaporated moisture. Both functions are essential regardless of the type drier you use. The amount of moisture that can be removed from grain depends on the moisture content of the grain, and the relative humidity and temperature of the drying air.
Air temperature determines to a large extent the total water-carrying capacity of the drying air. Hot air can hold more moisture than cold air. For example, a pound of air at 40 degrees F can hold only 40 grains of moisture (7,000 grains = 1 pound), while a pound of 80 degrees F air can hold 155 grains — almost a four-fold increase.
The temperature of the drying air also affects the dried grain quality. Grain to be fed or milled can be dried at 150 degrees F or higher, while grain for seed should not be heated above 110 degrees F or reduced germination occurs. High heat often cracks the seed coat leading to grain breakage in handling.
Relative humidity also plays an important part in the drying process. Air at 100 degrees F and 50 percent relative humidity can absorb 60 more grains of moisture per pound of air than it can at 75 percent humidity.
When grain is placed in a dryer and air is forced through the grain, a drying zone is established at the point where the air enters the facility. The drying zone moves uniformly through the grain in the direction of air flow at a rate depending on the volume, temperature and relative humidity of the air and the moisture content of the grain.
Forcing air through deep layers of grain is more difficult and requires more fan capacity and horsepower than forcing air through thin layers of grain. The pressure built up by the fan due to the resistance of air flow through grain is called static pressure and is normally measured in inches of water. The pressure increases as grain depth and air flow rate increases. Grain such as wheat or grain sorghum has less void space than corn. Less void space for air to move through requires more static pressure.
Grain management allows you to simply and cost-effectively protect your investment.
As opposed to the classical approach of reactive monitoring, OPI’s advanced grain storage management takes a proactive approach to ensuring the highest possible return on your grain assets with grain temperature monitoring and grain moisture monitoring. Rather than seeing grain storage as a cost center, we want you to be in the driver’s seat—dictating market terms and extracting the highest-possible value through the application of our market-enabling technology.