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No more Hydrogen Sulphide and other odour issues
Waste water quality improvement for land discharge
Low cost, compact design and ease of use
The Campbell’s story at Rutherglen began in 1870 and is one of evolution, tenacity and determination, building on the experience of generations past with a dedication to innovation.
Campbell’s Wines is committed to environmentally friendly and sustainable wine-making. Led by Norm Dunstan, Operations Manager, all processes and management practices aim for smarter, cleaner, more energy efﬁcient methods to reduce the winery’s environmental impact in the making of its internationally acclaimed wines.
All wineries generate wastewater as a part of their process and this waste water is handled by drains throughout the production facility and the cellar door where tourists are hosted for wine tasting.
Due to the open arrangement of the waste water collection system throughout the facility some of the hydrogen sulphide odour generated by bacteria within the waste pit was drifting back through the pipes and into the buildings.
Hydrogen sulphide has a very strong odour even at very low concentrations.
Campbell’s Wines was experiencing issues with the Hydrogen Sulphide leading to a less than ideal environment for hosting visitors to the cellar door.
Treatment solutions they tried range from BOC ‘DeOdourGas’ within the well as well as lime powder manually distributed in the evaporation ponds.
During harvest and peak production times due to the increased quantity of waste water generated in the wine making process, they were struggling with the additional odour affecting the customers at the cellar door as well as neighbours to the evaporation pond, impacting on customer experience potentially affecting cellar door sales.
ACTI-Mag has a higher neutralising value per kilo when compared with caustic while being significantly safer to handle than other traditional alkalis, making it a very safe
and cost competitive option for hydrogen sulphide gas (H2S) control in sewers.