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Posted 20 hours ago

PEACOCK Silverhook RS25 Rock Salt, 25 Kg

£9.9£99Clearance
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About this deal

Gregorie said: "We particularly like the flower design, because the thorn in them offsets the flower. Initially, we tried thorns but it looked like Alcatraz." I'm not quite happy, I'm still searching for the perfect size of salt crystal and tinkering with that part of it. To find the crystal size we want, make it easy it is to crush with your fingers, delicate enough not to leave clumps but still looks nice. The salt water is dribbled through 54 wooden taps and a series of channels, which are adjusted daily according to the weather conditions, to maximise evaporation, producing a more concentrated brine. The best time for collection "depends on level of the tide, and still settled weather. Naturally, seawater is around 3% saline solution, 3.5 % is ideal" " said Gregorie.

These versatile mobile pressure washers enable easy washing/spraying of yards, graffiti, gardens, pavements, stairs, roofs, machines, facilities etc. Includes 20m hose reel. Hot water option available. Gregorie said: "you are allowed to take so much seawater before you have to ask the Queen for permission, but we are nowhere near that level at the minute." It keeps us guessing, I'm one for new things and I'm always learning, which is part of the fun. I'm still pushing to get it to work better"

Taste test

The lightweight polyethylene hopper is ideal for treating roads, car parks, footpaths and cycleways. The hopper has an in-built liquid tank which enables three different types of application: salt, pre-wet salt (mixture of brine and salt) and direct liquid application. A manual hose reel, bladder tank and spraybar can be fitted to increase the liquid capabilities of the unit and enable all-season use for fertiliser. Pre-Wet’ is the process of combining granular and liquid de-icing materials to treat roads and footways. The technique has been used globally since the 1980’s and widely in the UK for over 20 years. Pre-Wet enables Councils, Local Authorities and Highway Operators to realise massive cost savings whilst maintaining a highly resilient response to winter conditions.

Here in our village, the community has come together, our little shop has been really doing the job: delivering, vegetables, shopping, and takeaway curry deliveries" and he hopes that continues versus the convenience of aimlessly wandering about a supermarket." Seeing them up close, began his obsession with tower building began and it has taken them 15 years to get to the point they are at now, with a fully functioning salt graduation tower producing a finished product. The couple are really hoping that everyone in Ayrshire can get behind and support their unique artisan salt venture as it grows. Taste test Gregorie said; "we have restored an industry with a modern twist, to on an old process which was energy-intensive. We are making it more sustainable." Gregorie first became aware of salt evaporation or graduation towers about 15 years ago and after some research headed to Germany to visit them.In the past, all around Scotland's coastline, fires were ablaze to simmer seawater to create salt which was one of the highest value commodities of the day.

Environmental concerns are at the heart of the project, to create an entirely natural product and building the tower took a lot of effort, Gregorie explains that no one has done it ever before. Then they could begin to look at different locations and work out the best conditions for the process to work, in all types of humidity and weather. The brine is pumped through the tower and moved by a series of taps. The processGregorie and his wife Whirly are the owners of a unique structure which stands proud in the coastal landscape, looking like something out of a fairy-tale or a set from a Tim Burton film. Stir-up Sunday 2023: when you should make your Christmas pudding this year - and best recipes to try The water is then transported to their holding tanks, before being filtered and circulated. It is then pumped to the top of the tower at a rate of 1000 litres per hour, moving slowly through the tower until the salty brine reaches around 22% salinity.

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