Wear Parts: Which Parts Wear Out and Which Spares to Keep

Which Parts Wear Out

Parts on food machinery fall roughly into two groups: structural parts (frame, housing, main shaft) are usually very durable, while wear parts gradually deteriorate from friction, repeated loading, washing, and contact with chemicals. Common wear parts on food forming equipment include:

• Seal rings, O-rings, gaskets: Taken apart and reassembled every day and exposed to cleaning agents and temperature changes, they harden, crack, and deform.
• Scrapers and scraper blades: They rub against the hopper or roller surface, and the edges get rounded or chipped.
• Cutters and cutting parts: Repeatedly cutting dough dulls the edges.
• Conveyor belts: Surface wear, fraying edges, loose joints; see conveyor belt maintenance and replacement.
• Bearings: Wear accumulates with operating hours, causing abnormal noise and heat.
• Belts, chains, sprockets: Stretching, wear, and deformed teeth.
• Plastic or resin parts: Guides, bushings, and forming molds may wear or age from cleaning agents.
• Electrical components: Switches, sensors, and relays fail after exposure to moisture or repeated operation.

The actual wear parts list and specifications for each model follow the manufacturer's documentation. For wear parts on Dong-Yih models, please call 06-257-4644.

Signs of Wear

Parts usually don't fail suddenly; they "talk" first:

• Unstable weight, getting heavier or lighter: Worn feeding parts or seals cause leakage or backflow.
• Poorer forming: Seams not sealing, crooked shapes, uneven surfaces; the cutting parts or molds may be worn.
• Product or oil leaks: Aging seals.
• Abnormal noise, vibration, heat: Worn bearings, gears, or chains.
• Conveyor belt mistracking or slipping: Insufficient tension or a deformed belt.
• Changes visible during cleaning: Cracks, chips, discoloration, rough surfaces.

A visual check during daily washing is the cheapest and most effective way to catch problems early.

How Often to Replace

People usually want a number for this, but the real answer is "follow the manufacturer's recommendation and adjust to actual conditions." Factors that affect replacement intervals:

• Operating hours: Two shifts a day versus half a shift is more than a twofold difference.
• Product characteristics: Doughs or fillings with particles, high sugar content, or a firm texture cause faster wear.
• Cleaning method: The type and concentration of cleaning agents and the water temperature affect the life of rubber and plastic parts.
• Operating habits: Whether parts are removed and installed with the right tools, and whether too much force is used.

The recommended approach: set an initial interval based on the manufacturer's recommendation, record the date and condition at each replacement, and after a few cycles you'll find a reasonable interval for your own plant. Condition-based replacement (replace when you see wear) and time-based replacement (replace when due) can be combined: replace critical, inexpensive parts on a schedule and expensive parts based on condition.

Which Spares to Stock

More spares isn't always better; money and storage both cost something. Prioritize with two questions:

1. If this part breaks, will the machine stop? Parts that stop the machine come first.
2. How long does it take to get this part? Parts with long lead times (for example, imported or made to order) should be stocked in larger quantities.

It's usually recommended to keep on hand:

• Seal rings and O-rings in every size (cheap, frequently replaced, and they leak when they fail).
• Scrapers, cutters, and other parts that directly affect forming.
• One spare conveyor belt (if replacements have a long lead time).
• Fuses and sensors in commonly used specifications.

Also remember: label spare parts with their part numbers and store them in a clean, dry place; keep rubber parts out of direct sunlight and high temperatures, since they age in long storage too; use first-in, first-out.

What to Do After Replacement

1. Confirm the new part has the same part number and material as the original; for parts that contact food, confirm the material is food grade.
2. After installation, do a no-load test run, then a small test batch to confirm weight and forming.
3. Count the old parts after removal so nothing is left inside the machine.
4. Record the date, part, quantity, reason, and person responsible.

FAQ

Q: Which parts on an encrusting machine are replaced most often?
A: Typically seal rings, O-rings, scrapers, cutters, conveyor belts, and other parts subject to direct friction or repeated motion; the actual list follows the manufacturer's documentation.

Q: How often are wear parts replaced?
A: Set an initial interval based on the manufacturer's recommendation, then adjust it according to operating hours, product characteristics, and actual wear.

Q: Weight is getting more and more unstable. Is a part broken?
A: It may be worn feeding parts or seals, or a change in the condition of the raw materials. Check parts for wear first.

Q: How many spares should we keep?
A: Prioritize parts that will stop the machine when they fail and have long lead times, then inexpensive seals that are replaced often.