Tomah, Wisconsin:
Photo Tour Narrated by Bass and Brandy.

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Tomah, Wisconsin is located halfway between Milwaukee and Minneapolis,
162 miles in either direction and it is 98 miles North-West of Madison, Wisconsin.

                          

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 Home to nearly 7,000, the City of Tomah,
Wisconsin has been prospering in its environment
since 1855.  Among several other industries,
the cultivation of cranberries has supported
many from Tomah for over 140 years.  The
people of Tomah are proud of their beautiful
surroundings and rich heritage.

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Plant Superintendent
Jerry Kitelinger
(608) 374-7434

Average Daily Flow: 1.0 MGD
Dry Tons Per Year: 450 tons


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For a map to the Tomah, WI
Waste Water Treatment Facility,
click above

Design Engineer
Town & Country Engineering, Inc.
Madison, Wisconsin
(608) 273-3350

Engineer Contacts
Mike Cullen
Eugene Laschinger
Alan Grooms

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Hi!  I am Bass on the left and this is Brandy standing
to my left.  We will give you a tour of our facility.

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 First, we will have to introduce you
to one of the engineers that worked
on the design of our brand new facility.
This is Mike Cullin from Town & Country Engineering standing next to one of
the drives for our Oxidation Ditch.
You can see the two alkaline storage
silos in the background, which is where
our EnVessel Pasteurization™ System is located.

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These are our two Final Clarifiers with aluminum domes.
This is our aerated sludge holding tank that is used to thicken and uniformly mix the sludge prior to
our Belt Filter Press Operation. 
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Here is another view of our aerated
sludge holding tank.  You can see a
portion of our covered pasteurized
cake storage building in the background.
Here is one final look at our aerated
sludge storage tank from above.
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Here is an overall view of our Dewatering and Pasteurization Facility.
 

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Here is another angle, looking at our Dewatering and Pasteurization building.
Just to the right of the two silos, is our covered pasteurized product storage area.

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Here is a better view of our entire pasteurized product storage area.
We have a block wall inside the building
and between the two garage doors that separates our Belt Filter Press from
our EnVessel Pasteurization™ System.
In the garage door to the left is the two
meter belt press.  The garage door to the
right, houses our ThermoBlender™
and Pasteurization Vessel.
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 We also want to point out
that to the left of the Belt Filter
Press room is our Polymer
Mix and Feed System.
We have an Andritz™ two meter
belt press.  Depending on the
time of year, our cake solids run
from 16% - 22%.  As you can see,
the dewatered cake discharges
into a screw conveyor that conveys
the sludge over to the RDP process.

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We are now in the pasteurization room.  To the left is the discharge of our
Pasteurization Vessel.  We do have a way to bypass the pasteurization process.
There is a manually operated rack and pinion gate as part of our screw conveyor,
which we can discharge dewatered cake into a container.

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This is our ThermoBlender™.
We can get access to the
ThermoBlender™ via a platform,
which is between the ThermoBlender™
and the wall in the background.  

Here is a little bit better view of our ThermoBlender™ and service platform.

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This is our Pasteurization Vessel.  This allows us to run the system with
confidence as we document time and temperature for every particle.
It takes 30 minutes to get from the inlet point to the discharge point.
Our Pasteurization Vessel discharges onto our Serpentix Conveyor.  The Serpentix Conveyor takes the finished Class A
product outside to our storage area. 
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We have two  30 ton alkaline storage silos.  Each silo is 8' in diameter.  The silo on the left stores high calcium quicklime, while the silo on the right is for an additional bulking agent.  To date, we have used lime kiln dust for a bulking agent on occasion . 

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Here is a better view of our storage pad.  Note that we have a
sloped floor that is constructed of asphalt and not concrete. 
This is our EnVessel™ Pasteurization System Control Panel.  On the left door, we have all controls for the supplemental heating system
as well as three product temperature displays.
The first one is at the discharge point of the ThermoBlender™, the second one is at the
inlet of the Pasteurization Vessel and the
third one is at the discharge point of the Pasteurization Vessel.  We maintain operator written datasheets monitoring all functions
and temperatures of our Pasteurization
System on an hourly basis.
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This concludes our tour.  As we develop markets for our
end product, we will update this site in the future.

 

                                                                                 
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Tomah, Wisconsin
July, 2000
As you can see by their Class A System, the residents of Tomah will not settle
for anything but the best.  They are proud of their history and will
properly maintain their community in order to ensure a thriving future.

Also, please visit the City of Tomah's web site at www.tomahwisconsin.com

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