Technical Articles
Technical notes on materials, flow, heat transfer, mixing and plant design—so you can ask the right questions when selecting process equipment.
Technical knowledge starts with real engineering questions.
CEYTAŞ equipment is not tied to one catalogue size. These articles explain the data required for a project, the technical risks behind equipment selection and how preliminary calculations should be interpreted. Final selection requires project-specific engineering verification.
AISI 304, 316 and 316L: Selecting Stainless Steel for Process Tanks
A practical comparison of AISI 304, 316 and 316L for process tanks, considering chlorides, pH, temperature, welding and surface condition.
Read article →Stainless Steel Process Tank Design: Capacity, Heating, Cooling and Wall Selection
Engineering considerations for process-tank volume, operating conditions, heat duty, jacket selection, agitation and equipment layout.
Read article →Industrial Agitator Selection: Viscosity, Impeller, Speed and Power
How blending objective, rheology, tank geometry, impeller type, speed and power influence industrial agitator selection.
Read article →Plate or Shell-and-Tube? Industrial Heat Exchanger Selection Guide
A practical comparison of plate and shell-and-tube heat exchangers based on duty, pressure drop, fouling, cleaning and mechanical conditions.
Read article →Falling-Film Evaporators: Operating Principle, Vacuum and Sizing Criteria
An engineering overview of liquid distribution, film formation, heat-transfer area, vacuum operation and equipment selection for falling-film evaporation.
Read article →Liquid, Powder and Granular Fertilizer Lines: Process and Equipment Selection
Process-design considerations from raw-material handling and dosing to mixing, granulation, drying, screening and filling in fertilizer projects.
Read article →Filling Viscous Products: Piston, Gear and Lobe Pump Selection
Selection factors for volumetric dosing, pump type, drip-free nozzles and hygienic cleaning when filling chocolate, creams, sauces and other viscous products.
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