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Originally Posted by Jeroen Very nice and informative thread.
Did you have to undergo any formal safety training before you were allowed on the rig?
Jeroen |
I work for Yokogawa and Honeywell is still our major competitor. yes, there are many different trainings you need to undergo before you can go on site. Depending on the location, you will have specific training to finish. For onshore refinery, you'll need to do H2S gas safety training which will involve wearing different types of breathing apparatus and connecting to main oxygen lines. You also have overviews on PPE and which equipment has to be used in which location. Identifying tags on scaffolding to ascertain which are safe to bear load and which are not, evacuation and muster drills. Also in the middle east, I have noticed an extra training is provided based on health and safety precautions to be taken based on ambient temperature. In offshore platforms, you have similar H2S training where you'll need to wear a mask within a designated time, helicopter rescue training where you have to jump off a suspended helicopter into a pool. Evacuation drills are more common in rigs.
While my company works on distributed control systems, I specialize in emergency shutdown and burner management safety systems so there is a further training on functional safety I'm required to clear before I can work in an installation.
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Originally Posted by Spinnerr @shreyascashyap
I noticed that in one of the pictures, the platform is spewing fire on to the side, and not to the top like we usually see. Is there any reason for that set up? Is it something only for Natural gas? |
Good observation. The reason for that is mainly to do with safety. Most plants have vertical flares which are located at least 250m away from the main plant area. You can see that here also in the photo with the platform, there is a separate offshoot that goes to the side and connects to the flare. This way, the wind speed and direction is not of major concern to you. However, since the rig is for all practical purposes a ship, it is not possible to have a flare constructed so far away - the flare will have to be a part of the ship body. This means that the flare is dangerously close to humans and machinery. If you have vertical flaring, wind speed and direction will be a nightmare to deal with - bear in mind, wind speeds get insanely high out in open sea. You'll end up with a whip of pure flame that's 100 feet tall, swaying about in every direction!! That would make it pretty much impossible for helicopters to approach the rig for landing. Also, incase of loss of flare pressure or failure of the flaring system, gravity would pull all the poisonous, unprocessed gas downwards which is going to be a total catastrophe.
Hence, horizontal flaring. The level of the flare is below the deck level of the rig. You have two flares on either side and the flare gets switched based on wind direction. There are multiple jets of high pressure water sprayed at the flare tip which creates a fine armour of mist which prevents excess heat from getting transferred to the rig and also prevents the flame from suddenly changing direction incase of sudden gusts of wind.
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Originally Posted by dr. sen Hello. That was very funny and was amusing, to know, about Indian Females = Iranian Females. You know why, Just go through the History. Almost all good Buildings in India, post 1600 AD, were built, by them, before the Britishers came. All the marble 'naqquasi' and the Inlay work, (the Kashmiris too, learnt the art, of carpet weaving, and wooden inlays, paper mash and other fine woolen work (from 'shatoosh') from the Persians. The Pulao or pilaf, the rogan josh, the art of cooking with saffron, The lavendar oil and perfume, etc etc; )
Its no wonder these artists fathered and sired many; and many many beautiful womenfolk, with sharp features, beautiful, dreamy eyes with beautiful eyelashes, warm glowing skins, started dotting the canvases of whole of western and eastern India, specially Kashmir, Punjab and to some extent Rajasthan. 90% Male Indian; below 25 and above 15, will agree to this.
Coming to kababs, The persians and the turks were the original inventors ( well, i am NOT talking about meat roasting on fire, with salt, pepper and lime juice rub ! which some people mistakenly call them, kababs !)
Did you find the kababs, Any better tasting or worse than one found in Middle east or India. I had tasted authentic Afghan and Paki Kababs (they have large border with Iran, so does Pakistan). The Afghan's are more bland (as per our taste) than pakis (similar to our taste).
What about the Pulao and the Curries or rogan josh?
Any more pictures we should expect? Please, do put some from the offshore and some from the country side and market place. I am sure, you had clicked hundreds. Had voted a deservedly 5 star rating, for such enlightening travelogue.
When will you be back there. Thanx in advance.
regards
dr. sen |
Irani kebabs are just pieces of meat grilled on coal and then a dab of butter and some fresh lemon juice is squeezed on top. Salt and fresh green chillies are given separate and you add as much salt as you want and bite into the chillies occasionally for the rush of spice. The concept of marinating the meat in multiple spices before grilling them is absent. So the kebabs would be similar to afghani ones, pretty bland by our standards.
The biryanis there are also different from the ones we get here. You do not generally get a huge chunk of meat piled on with flavoured rice. Instead their biryani is similar to our vegetable pulao - the meat is finely minced/shredded and cooked along with the rice and vegetables. In dishes that do have a big piece of meat, its usually plain white rice, a big chunk of plain grilled/boiled meat and lightly spiced tomato based sauce would be poured on top. The garlic yoghurt they give on the side is usually spicier than the dish itself!
Iranian pickles were of no help to us because they are just chopped vegetables preserved in an obscene amount of vinegar. In fact, the smell from when you open a bottle of their pickle is strong enough to make a fully grown horse pass out! We basically had packed lots and lots of indian pickles and chutneypudi ( that's what we call it in Karnataka. gunpowder it's referred to in some of the other states down south. It's a powder of multiple dry roasted spices, you add it to anything under the sun to make it taste a million times better!) and thokku from back home so we survived our time there.
Irani pizza was a novel experience. They have a layer of shredded meat on top of the crust which is as thick as the crust itself. They add a token amount of cheese and vegetables on top of this before they bake it in the oven. Unless you are a hardcore meat lover, it would be difficult to eat this.
I do have lots of pictures. I will upload them tomorrow.