SERVICE AND MAINTENANCE
The importance of service and maintenance
The J&E Hall director of applied refrigeration and service business, Peter McAllister, sets out the help available to refrigeration plant managers as change continues at a pace in the industry.
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n the food processing industry service and maintenance is a key element in production and is often viewed by plant managers as the fourth utility after electricity, gas and water. At J&E Hall we understand that with the service and maintenance of refrigeration equipment no one size fi ts all and we work closely with our customers to ensure that their specifi c site requirements are met. Forming partnerships with customers gives us a better understanding of the demands of site restrictions, allows for greater energy effi ciencies and the end game of a more cost- eff ective production and cold storage operation.
26 March 2020
We service a wide range of systems including those running on ammonia, HFCs, CO2 and hydrocarbons.
There are a number of basic steps that site refrigeration managers must take to keep on top of service and maintenance. Good record keeping must be a key part of any service and maintenance programme. This will assist the engineer in diagnosing problems and help them in their decision making.
This will also help with future investment decisions in retrofi tting key components and introducing new technology and system upgrades.
Main components will always require regular monitoring and inspection. The last thing a busy operation needs is for production to come to a halt because of issues with compressors, valves, pumps or coils. A planned service and maintenance programme will help prevent this from happening and remove much of the stress.
It’s not only the electrical and mechanical side at risk if you fail to have a comprehensive and regular service and maintenance programme.
Unsafe plant and ineffi cient systems can lead to hygiene and health and safety issues
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