Clean-in-place fluid contaminates product
Clean-in-place (CIP) is a critical process to maintain the quality of food products. If not done correctly, bacteria can live inside pipes, pumps, tanks, etc. and potentially injure people. Temperature and pressure of the water and cleaning agents are important to maintain tight control and ensure wetted surfaces are all cleaned properly.
In this example, Manufacturer A found that their valves were not closing completely due to seal wear. CIP fluid entered their product tanks and, therefore, they were forced to scrap huge amounts of product and dump it down the drain.
The MVQ is able to detect drift of the closed position and alert the plant before cross-contamination occurs.
Product stops due to clogged valves
Precise volumes of glue are required when dispensing onto a work piece. Commonly, valves are used to control the amount of glue being dispensed. Unexpectedly, Manufacturer B finds that their operation has stalled and discovers glue causing the valve to stick. The MVQ continuous feedback informs the controller that the time-to-close is increasing. This allowed the manufacturer to clean the system before an unplanned stop occurred.
Manufacturer C produces black tar, which clogged a valve. The pump continued to run even though no tar was flowing. Once a critical state was reached, the valve physically broke. Afterward, the MVQ was implemented, preventing this from occurring again.