PREVENTIVE AND PREDICTIVE MAINTENANCE Essay Example

Critical Reflection on Preventive and Predictive Maintenance

Preventive maintenance

Preventive maintenance is not basically a program per se but an advance documented program that food industry can use in order to realise cost reduction and saved data for future use. This is where there is planned maintenance activity in the food industry that is meant to lengthen the machine life as well as reduce or totally avoid unplanned maintenance. I tend to believe that preventive maintenance is offer equipment protection thereby extending its life and in turn efficiency is achieved. People do take preventive maintenance for granted, but i reality when implemented in provide food industries with peace of mind. I agree with Stier, (2012) who argued that if it is not written down it never happened. The parts of documented program therefore need to stipulate maintenance, lubrication, training, audit, tool reconciliation and spare parts inventory procedures

Predictive maintenance

Food industries have a lot of option of implementing predictive maintenance. They are doing vibration monitoring, thermography, carrying out tribology processing of parameter, doing visual inspection and non-destructive techniques. This methods makes it easier to have a more reliable scheduling tool for routine preventive maintenance task (Mobley, 2002).This kind of maintenance according to my understanding involve the periodically monitoring of machines for the purpose of forecasting failure and doing the maintenances prior to failure .I know that companies can enjoy benefits of predictive maintenance by implementing predictive maintenances food industries noticed improvement in reliability through implementation of predictive (Mobley, 2002) . I tend to agree with Mobley, (2002) on benefits the industry can achieve by predictive maintenance, reduction in time that is required in building or to repair plant equipment. There are other advantages such as reduction in breakdowns and maintenance cost and the number of unexpected failure is reduced and increased reliability.

For full benefit realization i strongly believe that an industry needs to have a predictive maintenance program which needs to quantify the cost benefit. the program need to comprise of goals and objectives declaration development of appropriate database to keep information, proper start-up techniques such as conducting necessary training, technical support and maintaining the program. When selecting the predictive systems there are some factors that are considered. In concur with Mobley, (2002) who industries the systems need to be user friendly accurate, it should offer training support and it should be reliable

Using lubrication for proactive maintenance in food industry

I came to understand that lubricants are very important to food industry as they are proactively used in maintenance. Lubricants are important , without it machine will not work cars and machines will break down and even food production and safety will stop, There are many types of lubes used in food industry H1 and H2 (Koel, 2014). H1 lubricants are food grade kind of lubricants used in food industry for food processing. They can come in contact with the food. H2 on the other hand are those lubricants that are used on machines and are not to come in contact with the food. The H1 with approved can be categorized as mineral or synthetic (Gebarin, 2014)

Other than the purpose to which the lubricants are mean to do that is ensure machines are running smoothly. Human health and safety should be considered. I know that the ingredients from which the lubricants are manufactured vary in type and density. Placing or having a list of the ingredients along the lubricant with detailed description would not cause much will save a lot of troubles such the case witnessed in 202 where Arico a milk powder manufacture in Denmark contaminated its products (Gebarin, 2014)

For food industry to run well and to achieve proactive maintenance food lubricants in my opinion is necessary. Proper selection of the lubricants is key to human safety. When I look at H1 lubricant which comes in contact with foods at minimal amount, situation where it is confused with H2 which do not come in contact with food could lead to huge losses. In my view choice of which type of Lubricants to use either H1 or H2, is critical to machine as well as human safety. With such knowledge I can influences and give concrete or strong opinion on use of machine lubrication and proactive maintenance

Maintenance costing for proactive maintenance in the food industry

Mobley, (2002) argues that maintenance cost contribute to a greater extend to the overall costs in manufacturing as well as production industries. I believe that nearly all running systems breakdown at some point. System break down in a company cause huge loss .Systems equipment and machinery need to be at least 100% available. This will minimize the unplanned breakdowns which causes losses in production (da Silva, Cabrita & de Oliveira Matias, 2008). Most companies react to maintenance rather that doing a proactive kind of maintenances. In this kind of environment much effort is placed on the maintenance which is in this case is responding to system breakdowns and there is little planned maintenance. In this situation the company can operate but with very high operational cost. The high cost is attributed by production stoppages (Safi & Mozar, 2004)

In my own observation for companies such as food industries to save on maintenance cost proactive maintenance needs to be done. Proactive system does not provide a free provide a breakdown free system but give maintenance team control over the system rather than being controlled by it (Safi & Mozar, 2004).When I look at companies that use proactive maintenance I see saved cost. This because cost incurred from emergency repairs and maintenance is 10 times more expensive that it cost to do planned repairs (Foodengineeringmag.com, 2003).

Through organising for maintenance using different ways such as having trained operators who will do trouble shooting, outline maintenance and incorporating skilled personnel into production team and using advance tools such vibration analysis which does oil analysis proves to be effective preventive tactic in maintenance I believe that food industry can save a lot of cost incurred in unplanned system maintenance


It is now clear to me that different maintenance techniques are employed by food industry. I know that most people will agree with me that effective maintenance has a lot of advantages such as reduce the cost of production sustain equipment life , prevent losses reduce and downtime. Maintenance is paramount. Whichever kind of maintenance the food industry undertakes or planned to undertake I would like to mention that cost saving need to be taken into account. When machine run continuously with no downtime due to breakdowns food industries will realise increased production while saving on production cost otherwise incurred doing maintenance.

References

da Silva, C., Cabrita, C., & de Oliveira Matias, J. (2008). Proactive reliability maintenance: a case study concerning maintenance service costs. Journal Of Quality In Maintenance Engineering, 14(4), 343—355.

Foodengineeringmag.com,. (2003). Proactive Maintenance: You Can Bank on it. Foodengineeringmag.com. Retrieved 12 May 2014, from http://www.foodengineeringmag.com/articles/proactive-maintenance-you-can-bank-on-it

Gebarin, S. (2014). The Basics of Food-grade lubricants (1st ed.). Retrieved from http://www.technologylubricants.com/Technical/TheBasicsofFoodGradeLubricants(pdf).pdf

Koel, J. (2014). Special supplement on lubricants: Making the grade. Foodengineeringmag.com. Retrieved 12 May 2014, from http://www.foodengineeringmag.com/articles/92195-special-supplement-on-lubricants-making-the-grade

Mobley, R. (2002). An introduction to predictive maintenance (1st ed.). Amsterdam: Butterworth-Heinemann.

Safi, S., & Mozar, S. (2004). From Reactive Maintenance to Proactive Preventive Maintenance System. ICOMS-2004, Sydney, 1—8.

Stier, R. (2012). Preventive Maintenance: An Essential Prerequisite for Food Safety — Food Safety Magazine. Foodsafetymagazine.com. Retrieved 13 May 2014, from http://www.foodsafetymagazine.com/magazine-archive1/april-may-2012/preventive-maintenance-an-essential-prerequisite-for-food-safety/