Pump Maintenance Challenges: Reducing Downtime

Since long-term breakdown cannot be tolerated in food processing, maintenance procedures and a contingency plan must be established in advance to reduce any economic loss caused by down-time.

During building and start-up, it is common to use out-side personnel. It is during and/or immediately after this period that operating personnel should acquaint themselves with the pumping unit — particularly its running performance. This will be of considerable aid in establishing a standard for future reference. Instruction sheets, maintenance booklets and parts lists provided with the unit should be assembled in a file referenced to a specific pump.

All possible performance data should be recorded once the system has stabilized and is functioning properly. Suction and discharge pressure readings, indicated flow — if possible, seal leakage loss rate, bearing temperature, noise and vibration levels all provide input to a pump's performance in the system. Granted, it isn't likely that all this data can be measured. However; through familiarity with the unit, developing changes can be detected merely by relying on sight, hearing and touch.

From the start, operating personnel must be made aware that any change in the system, including the fluid being pumped, may have an effect on the pump's performance. It is, therefore, advisable to also record fluid temperature, specific gravity, viscosity, liquid concentration, percent of solid concentration, other additives and properties.

A proper maintenance procedure should begin with a file for each pump. All pertinent data discussed earlier in this issue relative to the pump, fluid handled and system should be included. Complete records of maintenance and repair costs along with a log of the unit's operating hours should be kept. In addition, complete pump identification — size, type, operating speed, manufacturer; serial number and material of construction should be noted. Pertinent comments and/or photos of specific problems can also be of interest.

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