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In Raumberg-Gumpenstein the hay season has begun

As already reported, the Raumberg-Gumpenstein research centre has undergone some remodeling work over the winter months. The new hay season started a few days ago and the renovation work is already proving to have a positive effect on the energy efficiency of the drying process.

Details to the first cut

From the 3rd to the 4th of June Alfred Pöllinger and his team mowed and put up 10 hectares of grassland. The average yield was over 3000 kg DM / ha. A considerable volume for a hay box of less than 100 m² filled to over five metres. Several pictures of the impressive readings and the control (VARIO Comfort Control Series 2018) are shown below. They illustrate the meticulous work being carried out in Raumberg-Gumpenstein to identify values ​​that will help ensure tomorrow's farmers can carry out their work with even more efficiency. A big THANK YOU from all of us here.

Drying was carried out with an HSR 60 dehumidifier at an air velocity of approximately 2 m / sec. The HSR fan (HSR 1000 / 22kW) was operated at 47 to 60 Hz, depending on the progress of the drying process, to process the air volume of 35,000 m³ / h. In addition to the sensor values, the research institute was also illuminated with an infrared camera in order to identify and eliminate any possible "heat holes". The entire first cut was carried out under the supervision of graduate engineer Gotthard Wirleitner, who always puts his expertise profitable use. Wirleitner also immediately carried out the first calculations on the drying costs and these again indicate excellent results.

Energy savings through bypass flap

Of equal importance was the use of the bypass flap. This flap installed in 2010 runs parallel to the dehumidifier and can direct the warm roof air directly to the fan. This in turn means that the air does not have to be passed through the dehumidifier. This air flow meant that 90 Pascal pressure loss (= about 10% of the total demand) could be avoided which again led to a reduction in power consumption.

We would like to thank all of the participants and look forward to further evaluations.

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