MATERIALS HANDLING
operation. Frequent start-ups can cause components to be more prone to wear and failure, particularly seals and bearings, because when starting from static it takes a short while for a lubrication film to build up between the seal faces. These temporarily dry surfaces cause damage to the seal faces that exacerbates over time and will eventually cause a seal, and therefore pump, failure. With the alternating method both pumps are exposed to regular starts at the same frequency, rather than one pump being left to run without shutdown and restart. A second point to consider
is that, when two identical pumps are installed at the same time and run at similar intervals,
they encounter similar levels of wear.
Age-related failure modes are therefore the same for both pumps, and they can reasonably be
expected to fail at approximately the same time. Both may therefore be taken out of service for maintenance at the same time, leading to the kind of downtime that the introduction of a standby pump was intended to avoid. However, when running two pumps intermittently, some operational benefits can be observed. Changeover of duty pumps can be easily aligned to shift changeovers, while there is no
Pump line-up serving several processes
New pump for food and beverage sector T
he new MasoSine Certa pump from Watson-Marlow Fluid Technology Group is
designed for clean pumping for all food and beverage industry applications.
Certa is the latest innovation from MasoSine, the creator of Sine pump technology. Its launch sets higher pumping standards in food processing. Offering EHEDG (Type EL Class I) and 3A certification as standard, Certa is extremely easy to clean for minimal maintenance and downtime. This new innovation in food pump technology not only delivers
high suction capability to handle viscous products, it also offers advantages over alternative technologies. Unlike traditional pumps with rotors that cut through
the fluid, Certa’s sinusoidal rotor gently carries fluid through the pump to dramatically reduce shear while cutting power consumption by up to 50% with high viscosity fluids. Engineers in food and beverage plants are frequently faced with pumping high viscosity products, ranging from frozen orange juice, deli salads and bakery produce, through to cheese curd and savoury pie fillings. For many years, Sine pumps have played an important and highly successful part in conveying foods with viscosities of up to 8 million cP. Certa now completes the existing product range by offering users a fully CIP
capable pump at flow rates up to 99,000 l/hr. Users can be assured that media is pumped safely and without degradation. n
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