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The Processed Water System is checked to ensure it is up to (5) occasions daily at the Dow building. The system is also monitored by the CHP 24/7. When the supply temperature gets to 68F or above, the CHP operator will receive an alarm status and phone calls are made. If it is desired to be notified at this point please contact the heating plant at 487-2707 or chp@mtu.edu declaring so.
The Processed Water System is checked to ensure it is up to (5) occasions daily at the Dow building. The system is also monitored by the CHP 24/7. When the supply temperature gets to 68F or above, the CHP operator will receive an alarm status and phone calls are made. If it is desired to be notified at this point please contact the heating plant at 487-2707 or chp@mtu.edu declaring so.


Many times Mike or Thomas Polkinghorn will catch the system misbehaving when they are at work before the CHP does. Please do not hesitate to call Thomas Polkinghornat 370-1629 weekdays through 3:30PM to report troubles. After 3:30PM the CHP should be notified.
Many times Mike or Thomas Polkinghorn will catch the system misbehaving when they are at work before the CHP does. Please do not hesitate to call Thomas Polkinghornat 370-1629 weekdays through 3:30PM to report troubles. After 3:30PM the CHP should be notified.


Lastly, this system needs to be filled slowly into your equipment initially. A sudden loss of pressure on the system can keep the pumps from completing this rather long loop. Please keep this in mind when hooking up equipment as filling to quick can jeopardize the system for all that use it. If large amounts are to be drawn the system should be monitored while doing so.
Lastly, this system needs to be filled slowly into your equipment initially. A sudden loss of pressure on the system can keep the pumps from completing this rather long loop. Please keep this in mind when hooking up equipment as filling to quick can jeopardize the system for all that use it. If large amounts are to be drawn the system should be monitored while doing so.
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