Andrea Busnello – CMPC Guaíba-RS, Brazil
What is your role at the company?
I coordinate the production of the fiber line, so I am responsible for the processes of cooking, bleaching and delignification.
How do you find the cooperation with Valmet?
We have had a good partnership with Valmet since the project Guaíba 2, and we feel technically supported by Valmet.
How would you describe the most critical and important factors for a good Cooking system?
The most important factors are the capacity to absorb variations of raw material, flexibility, and be able to meet the physical properties of the final product in pulp.
What is the current cooking temperature? Do you consider this temperature is low? What are the benefits that you consider that working with low temperature in the cooking can bring to the process?
We work with 140 degrees in the cooking and this is considered a low temperature, which guarantees as a benefit a lower degradation of the pulp and higher yield of the product.
How much steam does your cooking process consume? Compared to other technologies, is this consumption considered low? What are the benefits of less steam consumption bring to the factory as a whole?
The cooking of Guaíba 2 consumes approximately 400kg/ton of pulp. This is really a low consumption, and low consumption of steam causes a surplus of electric power, so that we can sell it, and reduction in the final price of the product.
How many tons (or buckets) of reject (knots and shives) are generated in the plant? What do you attribute this high/low reject rate?
Here at Guaíba 2, we produce approximately 0.3% of waste discarded from the process, a very low percentage and we can see this as a result of the good impregnation that we manage to obtain in the ImpBin™ and, consequently, good cooking.
How is the operational stability of the cooking plant? Do you consider it to be a simple system to operate?
The stability is good, we have an operational reliability above 97% and it is a relatively simple system of operation.
What do you believe can be improved in the cooking plant? What changes would you like to see implemented in cooking?
The cooking plant has good stability, but it may be somewhat more flexible with respect to chip feeding disorders. Which means to live better with abnormal situations of feed of raw material, and I think we also have space to improve the advanced control developed by Valmet. I think we can work at that point and achieve a lot.
When you are not cooking at work, what are you cooking at home?
Actually, I do not cook at home, who cooks is my husband.
What is your favorite food, Do you have a special recipe?
I love a risotto fungi, but I do not know how to do it.
Which are the things in common between cooking at work and cook at home?
I think it is important to follow procedure, which would be the same as follow a recipe and consider all the factors that can differentiate the final result of the recipe; the proper ingredients, temperature, pressure, operating conditions during the recipe are key to a good final result.