Presented on December 7, 2016, by Jim Ceklosky and Harry DeLonge, this Evoqua webinar reviews some basics around activated carbon, how it is manufactured, and key properties which make GAC a useful tool for protecting your food and beverage production system from microbial contamination.
Jim Ceklosky, Food & Beverage Business Development, Evoqua Water Technologies
Jim has worked in a variety of industries including the chemical and power industries for five years. He currently has been working in the water and wastewater industry with Evoqua for the past 15 years. In his earlier years with Evoqua he was a project engineer responsible for the specification, engineering, and installation of projects covering micro-electronics, power, and food and beverage industries. He received an undergraduate degree in chemical engineering from The Pennsylvania State University and a master’s degree in chemical engineering from the University of Pittsburgh.
Harry DeLonge, Senior Technical Expert, President of Tri-Lake Group, a division of DeLonge Technologies, Inc., and Food and Beverage consultant for Evoqua Water Technologies
In addition to his roles listed above, Harry is presently consulting for Dover Furnace Water Co., Central Dover Development Corp and BioLargo, Inc. He has provided consulting services for Keurig Green Mountain Coffee Roasters, Inc., Aquatech International Corp., Cadbury Schweppes, Johnson-Diversey, Atlantium, and USFilter including through the Veolia and Siemens acquisitions.
As part of the service to USFilter, Harry consulted for Process Systems and Components on specialty designs for the food and beverage industry. He completed and published the latest manufacturing manual for Cadbury Schweppes, and also wrote both the Pepsi-Cola International Production Manual and Pepsi’s “Guidelines for Selecting Wastewater Treatment Technology”. He is the inventor of the “HOT” System (Heat Optimized Technology) for carbon towers which is currently installed in a number of operating facilities.
