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ASME Heat Jackets for Cookers – Explained

Mepaco® cookers are designed with ASME thermal jackets. The jackets are pressurized and therefore regulated by ASME standards. The ThermaBlend® Cooker features an ASME stay bolt (also called stay-rod) constructed jacket. Mixer-cooker equipment may also have stay-bolt or dimple jacket construction. 

Specifically, ASME engineering and construction requirements include approved calculations, ASME-certified techniques and fabricators, testing, and ASME stamps and documentation.

ThermaBlend® Cooker
With indirect steam heating, pressurized steam flows through a wrap-around ASME thermal jacket that cooks the product through conduction. Since the potential exists for burn-on, Mepaco’s patented scraper system keeps the surface clean to maximize heat transfer and mitigate sanitation issues. Product applications for indirect steam heating include stews, sauteed vegetables, scrambled eggs, granola, ground beef, and other food products that do not require additional moisture. The indirect steam cooking option can also provide caramelization if needed for the application. 

Stay-bolt rods are individually welded between the inner and outer jackets providing a robust jacket design. Due to expansion and contraction caused by heating and cooling with constant blending agitation, the 90+ psig, ASME-rated stay-bolt jackets are recommended for demanding applications of the ThermaBlend® cooker. 

Thermablend® cookers are also offered with direct steam injection (DSI). DSI is quick and efficient and eliminates burn-on and the need for a scraper system. Since steam is directly injected into the product, culinary steam filters provide clean steam for your process. Application examples include moist pet food, thick sauces, soups, fillings, and spreads.

Thermablend® cookers can utilize direct, indirect, or both steam heating techniques. Using both indirect and direct steam options will substantially increase batch cycle cooking efficiencies. The viscosity and make-up of the food product, processing, and production requirements dictate which type of Thermablend® and agitator option is the best solution for the application. 

Mixer-Cookers are designed with either ASME stay-bolt or dimple jackets that heat product indirectly. Dimple jackets utilize a thin gauge stainless steel layer welded to the tub shell in a regular pattern. The punched and spot-welded areas are called dimples, which create turbulence of the heating or cooling steam or fluid flowing through the jacket. 

Mixers, Pump Feeders, and covered Screw Conveyors may utilize ASME dimple jackets to maintain temperature control. 

An equipment nameplate will display the ASME stamp and compliance information, and the final certification will be registered with the National Board and made available to the customer. Pressured stay-bolt or dimple jackets over 15 psi, will require ASME compliance. 

Should there be a need for refurbishment or repair, please get in touch with Mepaco®, so your ASME jacket will remain compliant and altered by certified ASME specialists who will validate an R-stamp repair. Mepaco® also has compliance expertise with CRN (Canada Registration Number).

Fine-Tuning a Cooking Solution for your Application

Mepaco® engineers equipment for the specific application in every project, providing high-performance equipment.  The ThermaBlend ® Cooker has a lot of customization options to fulfill the production goals of the food processor.  In fine tuning the specifications for a cooking solution, Mepaco® provides a consultative approach to the parameters around production, operation, product, process, safety, and automation.

Discussions around production goals will define the capacity and size of the unit.  Other considerations that also factor into the capacity of the equipment are mixing time, cooling time, and how long it takes to load and unload the cooker.  Mepaco® will consider the total batch time and how many batches in an hour / day can be maximized for the new cooking solution.

Operational considerations are the physical requirements of the equipment.  What equipment is loading the cooker? How is it loading and what is the loading height?  Are there footprint limitations or existing plant requirements?  Which configuration, the single or the double agitator, is best for the application?  What equipment will the cooker discharge into and what is the discharge height?

Mepaco® has significant experience in many food processing industries which may influence application direction. Considerations also include product type and size, moisture, protein, density, viscosity, and composition. With new products, Mepaco® encourages customers use our test cooker at their facility to determine the process and effectiveness of the ThermaBlend® cooker.

Next, Mepaco® must discover the processes required for the cooking application. The ThermaBlend® Cooker is a versatile unit that is capable of mixing, blending, cooking, cooling, searing, caramelizing, sautéing.  The mixing or blending action and speeds are determined in defining the process. Also, scraper systems may be considered depending on the food product and process. The loading temperatures, cooking temperature, and unloading temperatures are all calculated to determine how the equipment will process the batch. Depending on the application, the process may require vacuum, cryogen, direct and/or indirect steam.

Under safety, Mepaco® will collect food safety and personnel safety requirements for the system.  Sanitary design and sanitation requirements are determined, as well as construction materials, exterior and weld finishes, and guarding needs are all added to the project scope.

After the equipment solution is determined, the controls and automation strategy can be developed. Controlled processes, recipe programming, steam, glycol, or water control, and certifications, if necessary, are planned for the controls solution.

The ThermaBlend® Cooker is designed specifically for large-scale batch operations. All components from the tub to the agitators are custom designed to meet the needs of the application.  The ThermaBlend® is designed with standard and modifiable options that include:

  • A wrap-around steam jacket that provides up to 50% more heat transfer area than hemispherical kettles or other conventional jacketed cookers which results in highly efficient cooking cycles.
  • Industry proven, application-specific agitator designs that provide quick homogeneous blending while minimizing shear.
  • A durable, bi-directional scraper system that keeps the heat exchange surface clean, minimizing burn-on while optimizing heat transfer.
  • The massive heat transfer area, highly efficient agitators and patent pending scraper system dramatically reduce process time over conventional batch cookers.
  • Optional vacuum cooking and cooling can reduce process time.
  • Reversing agitators w/VFD Speed Control from 6-30 RPM

Start a conversation with one of our consultative sales managers for more information. 

Click here to download infographic above.

Are Labor Shortages Driving Your Automation Needs?

A recent article, “It’s About Labor”, published in Food Engineering magazine, processors were interviewed about the ongoing difficulties finding and retaining workers, even beyond the post pandemic labor levels. Mepaco®’s customers, too, have been driving automation conversations, so we are developing resources to share our application expertise with solutions that are semi- or fully automated.

Some applications lead food manufacturers to consider equipment that allows for versatile functions to reduce labor and manual processes that can either be locally controlled or fully automated. 

ThermaBlend®: Cooking/Blending/Chilling

The ThermaBlend® Cooker is a highly efficient cooking/blending solution with a substantial heat transfer area featuring highly efficient agitators and a patented scraper system that proves fast processing times. The ThermaBlend® Cooker is engineered for specific customer goals and is capable of cooking, searing, caramelizing, chilling, sautéing, and blending. Mixers, cookers, and blenders are highly engineered and highly controlled systems for large-scale batch operations up to 1000-gallon capacity.

In one example, Mepaco’s customer, a chicken processor, used manual processes for tenderizing, cooking, and shredding. The labor was nearly eliminated with the introduction of the ThermaBlend® which combined five processes to temper the meat, massage, tenderize, cook, shred and blend with thickening sauce.

Mixer-Blenders and Buffering Mixers: Product Temperature Control

Mixing equipment can be modified for the needs of the application to include direct or in-direct steam options. Cooling jackets, insulation/cladding, or injection systems (CO2 or N2) also add versatility to mixing and blending efficiencies.

Mepaco has engineered buffering mixers to streamline operations. In one application, Mepaco engineered heated buffering mixers which kept the particulates in various densities in suspension until downstream operation signaled for more product.  In this example, the buffering mixers solve for automation, and maintain the integrity of the product. 


Screw Conveyor Systems:  Versatile loading while maintaining product temperature

Another application specific solution, screw Conveyors are among the most modifiable equipment solutions to suit the processing layout and versatile loading positions in an automated line.  Screw conveyors can have automatic loading based on product weight or downstream signals, as well as automated pivoting between equipment. 

To learn more about automation, or upgrades to controls packages, discuss your application and goals with Mepaco.

Guide to Planning for Just-in-Case Parts

  1. Even with digitized maintenance programs, taking an inventory of the food processing equipment in your plant is essential.

The inventory list will give you a clear understanding of the possible maintenance and parts needs throughout all processing equipment and provide scale and efficiency opportunities in your maintenance program.   

It is not uncommon for stainless processing equipment to still be in production for over 20 years, so assessing age-related wear and usage wear is important.

  1. Next, prioritize the equipment based on risk. In the event of a breakdown, which machines will likely cause significant production losses?

In Mepaco's product line, cookers, blenders, and mixers are often the critical part of the processing line that causes the highest losses during downtime repair. 

  1. Cross-reference long lead times parts and components against your critical processing equipment.

Agitators, motors, and cylinders have the longest lead times for parts replacement on Mepaco's Mixers ("How to Plan for Mixer Blender Parts"), Blenders and Cookers.

Delivery of agitator replacements is 3 – 6 months due to the availability of stainless material, and they are custom fabricated for the application. Make sure you have a spare to avoid unnecessary downtime.

Motor and gearbox availability is dependent on the manufacturer. Some motors and motor components are manufactured overseas, so it is recommended to have a spare in the event of an emergency.

Cylinders are also manufactured overseas and may require long replacement lead times. Plan spares accordingly.

  1. Review preventative maintenance recommendations. In addition to long lead items for Mepaco's cooking and blending equipment, recommended replacement parts include gaskets, safety switches, seals, bearings, and scraper assemblies. 

Preventative maintenance protocols will include checks of seals, and gaskets, lubrication schedules, and checking for worn scrapers on cookers.  

Mepaco recommends a complete spare set of scraper assemblies ("7 Upgrades that Increase Cooker Production") to prevent cooker downtime associated with worn scrapers. Note the hours of operation to manage scraper replacements.

  1. Schedule an efficiency audit or training - or both. High-volume automation brings a high degree of risk for machinery fatigue and puts pressure on maintenance programs to cover fast repairs and replacements. A service audit of crucial processing equipment with a training overview of equipment can provide best practice maintenance and troubleshooting tips and teach operators to understand every facet of the equipment, including the symptoms when it isn't running properly. 

Contact Josh Schladweiler, Field Services and Parts Manager, for more information at (920) 344-1465.

10 Ways Dumpers Can Impact Safety

Mepaco offers equipment products that are engineered specifically for the application required for processing, material handling, or an integrated system.  Due to the food safety and personnel safety goals across food processors, Mepaco has innovated options to solve for these goals.  Here are 10 modifications to Dumper designs that can impact safety goals starting at the beginning of the processing line.

1.            PRS (Pallet Retention System)

The PRS design feature allows the combo to complete the dump cycle while separating from the pallet, limiting the potential for contamination in the food stream. Upon completion of the dump cycle, the dumper and frame are reunited, and the carriage assembly returns to the start-load position. 

2.            LRS (Pneumatic Liner Retention System)

The LRS controls a device that prevents the liner from separating from the combo and falling into the hopper and food stream. The liner hold-down prevents operators from having to reach and try to control the liner by hand.

3.            Elevated Load Height

Whether it benefits production or personnel maneuverability, elevated load heights can be customized into the dumping equipment solution.

4.            Stainless Cylinders

Upgrading cylinders to stainless will provide sanitation performance and longevity.

5.            Stainless Steel pivot bearings

Stainless pivot bearings are another critical component option that are often used in harsh food processing and sanitation environments.

6.            Electropolished Chute

Another option is an electropolished chute which promote food safety with efficient sanitation that is cleanable to a microbiological level.

7.            Beacon Light

Adding a signaling light alerts faults in applications where safety is an issue.

8.            Safety Side Shields

Safety shields are designed to protect personnel from moving components and pinch points. 

9.            Enclosed Guarding

Personnel guarding can also be designed for the entire dump-zone footprint, optional pocket door designs allow for safe fork truck access for loading and unloading.

10.          Automation & Controls

With a full safety enclosure and controlled dumper system, the load set point, detraction, and down control can be integrated into the HMI (Human Machine Interface). The dump function can also be automatically timed to feed downstream equipment using loss-in-weight or level sensor technology. The safety enclosure can also be designed and controlled to open automatically for loading and pallet removal.

Mepaco offers dumpers with a range of versatility from 48” to 175” dump heights.  We also manufacture accessories including lifts, vats, tubs, and buggies for your material handling needs. The tote dumpers (DP3000, HD3000 and LD3000) have a working capacity of 3,000 lbs. (1,361 Kg) and a 45-degree dump angle.

Visit Mepaco’s Dumping Equipment for more information.

Infographic PDF

5 Ways to Increase the Life of Bearings

With the complex demands in food processing and production, safety, and quality, performance of every component within food equipment is critical.

The bearing type and style for your Mepaco equipment has been determined by application and plant preference.  Many food processing facilities utilize stainless bearings which provide corrosion resistance in wet environments. Here are some tips to reduce wear issues and extend stainless food-grade bearing life:

  1. Mount the bearing correctly after maintenance. Make sure shims are re-installed and that the shaft is correctly positioned, and that the shaft and bearing housing have the correct tolerance. A bearing sitting loose on a shaft will cause significant damage.
  2. Grease bearings according to manufacturer recommendations. One grease schedule does not fit all bearings. For example, a low RPM bearing on a mixer will not require grease as often as a grinder gearbox bearing.
  3. Use the correct food-grade lubrication in the right quantity. Over-lubrication can blow out the grease seal, under lubricating can increase friction and cause failure.
  4. Check bearings regularly for excessive play and replace bad bearings before they cause damage to the equipment. Replacing a bearing is much less expensive than replacing a worn and grooved shaft.
  5. Seals provide extra protection for bearing lubrication while preventing contaminant entry.  Seals protect bearing lubrication by keeping moisture, dust, and dirt out of the bearing; make sure seals are inspected and maintained properly. End covers for housed units solve for issues for exposed shaft ends and workplace health and safety.

Choose the bearing type that will uphold to the food processing application. Standard steel ball bearings are mounted in a painted cast iron housing. Mepaco’s coating on standard bearings is a sealant with anti-corrosive benefits.

In aggressive and gritty food product applications, food processors often choose polymer bearings. The polymer bearing has a moderate up-front investment – but the total cost of ownership is lower because it requires less maintenance when used in aggressive applications.

3 Ways Agitators Impact Thermal Processing Solutions

The type and viscosity of food product, thermal processing technology, desired texture, and cooking/processing cycle times are considerations for the applied cooking/blending solution. When selecting an agitator or changing an application, review the thermal processing and blending goals. The proper agitator selection, blending action and recipe controls provide the highest level of batch productivity and efficiently.

Agitator Selection

Mepaco has engineered several types of agitator configurations. Ribbon style blenders provide a lower level of shear.  Single or double agitators with paddles provide a more aggressive blend.   

The desired system expectation is also a factor.  Agitators can be designed to reduce product discharge waste; designs can also provide suspension to hold product until downstream equipment is ready.

The type of thermal heat solutions and type of food product will drive the need for scrapers.  Indirect heating applications typically require scrapers to prevent burn-on during the heating process.

For more information about mixing and blending applications, check out our e-book on “Comparing Agitator Solutions.”

Intended Use

The agitator and controls package for the cooker have been specifically engineered for a particular set of batch parameters.  It is critical that operators understand the expected performance of the cooker and blending settings.

After commissioning, when a change is made in the food product, temperature, or recipe alteration, it may affect agitator effectiveness and overall efficiency of the cooker. If any delays or inefficiencies are noticed, contact the factory to provide a system check, or provide system adjustments to the application changes.

Maintenance Strategy

It is vital to keep agitators well maintained. Flexed or stressed agitators do not perform efficiently, and in some cases, minor efficiencies turn into critical downtime scenarios when not maintained properly.

If plant personnel make a repair to an agitator, it is important to schedule an after-event service call to make sure the repairs hold up to stainless welding fortifications and proper straightening to prevent future issues.

Scraper systems may degrade over time. Check scraper assemblies during maintenance intervals, and replace scrapers that become ineffective. Worn scrapers are a liability to food safety and product quality that can cause a critical shut-down if scrapers crack or break up into the food product; or become ineffective due to excessive wear.

Agitators are one part of the overall solution for cooking and blending. Visit our web page to learn more about thermal processing equipment.

7 Upgrades That Increase Cooker Production Right Now

Over time, processors might see changes in product integrity and timing that does not reflect the quality and production times intended when the equipment was commissioned.

Why is this happening?  When a decrease in cooker production occurs, it points to a change in the operation, process, procedure, equipment, or even operator error.

  1. Controls Monitoring and Verification.

If the processing scope and thermal calculations have not changed since the equipment was commissioned, check the alarm screen for faults and verify that operators have not ignored the alerts.

Check the controls setting to confirm that are the original programming. These checks include agitator speeds, pauses, direction, steam and/or cryogen performance and temperature set points. If these checks are okay, the issue may point to an operator error or mechanical problem.

In the event of a scope change which may include different product or process, the program may need to be updated to accommodate new variables.

The controls monitoring may also provide feedback on plugged injectors, steam pressure loss and lead to component updates to improve cooker performance.

Further, upstream, or downstream equipment change can affect cooker efficiencies. Consult the factory for program updates to pace the cooker with the rest of the system. Add communications and readiness relays for feedback with supporting equipment control systems to facilitate continued production.

  1. Agitator Control.

Changes in batch size ingredients, product temperatures or other recipe alterations can affect agitator effectiveness and efficiency. Agitator directions, speeds and pauses may not be optimized for new or changed applications.

Consult the factory for the proper batch controls settings for any changes made to product or process to maximize efficiencies. 

  1. Scraper Maintenance.

When cooking using an indirect steam jacket, worn scrapers can cause blended food products to burn onto the tub's edge. Burn-on will decrease heat transfer and increase cook cycle times.  

Excessively worn scrapers can also break apart into the food product stream, causing critical downtime and food production waste. 

Note the hours of use for your application and consider regular order intervals to ensure you have sufficient scraper assembly parts in your preventative maintenance program.

  1. Seal Maintenance.

Product seepage out of the seal, downstream food contamination or loss of vacuum are signs of a damaged or worn seal and will directly affect cooking and blending efficiency.

Proper installation, seal maintenance, disassembly for sanitation or using the correct seal can lead to a quick fix.  Thorough seal sanitation and maintenance protocols will increase efficiencies long term.

  1. Vacuum Monitoring.

When vacuum is being used, it is critical the cooker be sealed and will hold vacuum. To check this, we recommend pulling vacuum to ~28 in-Hg. The unit should be able to hold that vacuum on its own without losing more than 1 in-Hg in 5-minutes.

If the equipment is not pulling the targeted vacuum, it may point to a damaged, improperly installed, or incorrect seal. 

Once the correct seal and installation are verified and other components have been verified, the pump may be is ineffective and need replacement.

  1. Increase sanitation efficiencies.

Determine if production time can be gained by a faster sanitation and changeover process.  This improvement may be a combination of automatic Clean-In-Place processes (CIP), upgrading to electropolished food contact surfaces, tool-less maintenance, and sanitation equipment access.

  1. Training Refresher.

In the current manufacturing labor environment, several operators may operate the equipment over the course of a few years who did not have the advantage of operator training. 

To improve your cooker blender efficiencies, contact Mepaco field services for an efficiency audit, parts review, and training update on your equipment.

Overcoming the 5 Most Common Processing System Bottlenecks

Our service techs, engineers, and application experts have pinpointed the five most congested production areas in food manufacturing plants. Here are their tips for mitigating these delays, starting with the loading of a system:

#1 Bottleneck: Inefficient and Ineffective Loaders

A common bottleneck is slow loading times preventing the start of batch mixing or blending. Some processors struggle with effective loading using non-integrated, manually intensive equipment causing higher than expected load times and product waste due to ineffective design for the application.

Ineffective feeding methods also add to processing bottlenecks including delays in food product barreling and other issues with non-positive conveyance.

Mitigation:  While some efficiencies may be gained from an efficiency audit, new equipment solutions might be considered with an integrated recipe and process control package that drives automation. Depending on the consistency of the product, Screw conveyor and Belt Conveyor systems can be designed for the application to provide the necessary feed rate to load quickly and efficiently while maintaining product integrity and temperature. If the product must be delivered from a buggy, combo or vat, Column Dumpers or Vat Dumpers can also be designed for the application and fully integrate with the system.

#2 Bottleneck: Over-blending

While it seems like systems will gain more throughput from over-filling, it creates the opposite effect of over-blending and is a waste of production time and efficiencies. The consequences of over-blending are extended load/discharge and blend cycle times. A slight increase in the batch size leads to losses in the overall production rate, sacrificing quality and accuracy.

Some production bottlenecks are caused by inefficient feed rates or lack of surge, causing another case of over-blending.

Mitigation: The process may benefit from a different agitator to produce a quicker, more effective blend. It may also be a process issue where the recipes and timing require tuning to control the blender more efficiently.

The system may warrant an efficiency audit and adjustment to reach the gains and efficiency possible from the equipment. Some customers schedule yearly efficiency audits, having discovered that the service calls pay for themselves in improved quality, accuracy, and throughput.

An efficiency audit may address inefficient feed rates, or a new equipment solution with surge loading may offer more automation.

#3 Bottleneck: Overtaxed Agitators

Mixers and Blenders are the workhorses of a food processing line. It is vital to keep them well maintained. Flexed or stressed agitators do not perform efficiently and in some cases minor efficiencies turn into critical downtime scenarios when not maintained properly.

Mitigation: The drive end motor may not be shimmed properly. A bad bearing on the idle side may be creating flexing in the agitator. Over chilled food product will cause additional stress on the agitation process.

It is critical to understand the expected performance of your mixer or blender as well as the maintenance and inspection of the agitator(s). If plant personnel make a repair, it is important to schedule an after-event service call to make sure the repairs hold up to stainless welding fortifications and proper straightening to prevent future issues. There is a 3-month to 6-month lead time on replacement agitators. High volume processors often keep a spare agitator in inventory in the event of a critical agitator repair, so production can continue using the inventoried agitator.

#4 Bottleneck: Cooker Scraper Damage and Performance

Batch cookers set the pace for downstream processes and production goals in a prepared foods production line. It is not uncommon to run cookers for long periods, especially by high-volume producers. Scraper systems may degrade prematurely when preventative maintenance is stretched too far between intervals. Worn scrapers are a liability to food safety and product quality that can cause a critical shut-down if scrapers crack or break up into the food product; or become ineffective due to excessive wear.

Mitigation: Mepaco® field services experts recommend always having a complete set of scraper assemblies (including springs) in inventory.  High volume processors often create blanket orders to maintain a steady inventory of scraper assemblies. 

A preventative maintenance check on the scrapers is just as important to prevent downtime associated with scrapers.  Evidence of product burn-on and product build-up is a sign that the scrapers are worn. It is important to note scraper usage compared to the hours of operation.  Maintenance checks and sanitation protocols should include checking scrapers for cracks, missing pieces, and other signs of stress or wear.

#5 Bottleneck: Manual or Inefficient Unloading

When cookers or mixers are manually unloaded into buggies or vats, several minutes of production are lost compared to automatic solutions. The equipment must be shut off, the operator must manually remove product around the doors, then close the doors before taking the tote by fork truck to the dumper.

Mepaco® techs have also seen delays with unloading when downstream equipment is not ready or can’t keep up with the cooker or mixer.

Mitigation: In manual unloading situations, equipment such as screw conveyors, metering screws or pump feeders may be able to be planned into the system to automate the process, even as a retrofit, if the floor layout allows. 

In situations where downstream equipment does not allow for product, Mepaco® has engineered buffering mixers, which will maintain the mix and the temperatures, in a holding state until signaled by downstream equipment. The blender can continue production when the previous batch is discharged into the buffering mixer.

The greatest efficiencies in a processing system result from a coordinated effort to automate the processes in the system by determining:

  • Feasibility for combined cooking and blending operations utilizing fewer equipment solutions
  • Reduced cooking and cooling cycles integrating CO2 or vacuum
  • Integrating accumulation and buffering to drive continuous production
  • Smart controls that engage simultaneous processes to prevent gaps in machine processing time
For efficiency study inquiries, contact Josh Schladweiler, Mepaco® Field Services, or contact our technical sales team.

7 Parts to Consider for a Planned Shutdown

According to Deloitte Institute, production has significantly increased all manufacturing sectors in the United States and continues to grow at a rate of 4% in 2022. This uptick in the manufacturing economy coupled with labor shortages across the globe continue to make material sourcing and parts management unpredictable.

For planning purposes, parts that rely on overseas suppliers have longer lead times. Pipes, fittings, and electrical components are often produced overseas.  Agitators, cylinders, motors, gear motors and gearboxes are at risk for longer delays. 

Here's an infographic showing seven common parts in food processing equipment that should be in stock for the next planned shutdown. If a July shutdown is being planned, order parts now so you are fully stocked for a successful maintenance shutdown.


  1. Safety Switches:  Safety switches used to open and close a circuit as a disconnecting means for service entrance or to engage lock-out/tag-out procedures are at risk for damage by personnel. Foreign manufacturers supply safety switches, so it is important to keep an ample supply to prevent downtime.
  2. Bearings: Mepaco’s recommendation for bearings is one or two backups.  Check if the bearing is a common stock item; if it is not common, plan for longer lead times.


  1. Shaft Seals / Split Type:  As part of your maintenance program, plan for two to four extra seals in parts inventory, depending on usage.
  2. Gaskets:  Gaskets are usually sold in bulk by the foot; check your inventory to be sure you have enough footage for one or two replacements, depending on your application.


  1. Agitators:  Agitators are custom fabricated to your machine specification.  Delivery of agitator replacements are 3 – 6 months out due to the availability of stainless material.  Make sure you have a spare to avoid unnecessary downtime.
  2. Cylinders:  Cylinders are another component that relies on foreign supply.  Make sure you have backups that support your usage.


  1. Motors: Motor and gearbox availability is dependent on the manufacturer. Some motors and motor components are manufactured overseas, so it is recommended to have a spare in the event of an emergency.

We are working closely to leverage our relationships and buying power with vendors to manage sourcing needs.  We continue to partner with manufacturers who fulfill our quality and application specifications but have flexible sourcing solutions to meet our customers’ needs.

Mepaco is working on proactive solutions to help equipment owners better plan for replacement parts.  We are looking into more tech tip education, systematic reminders, maintenance technology, and service offerings to help customers stay ahead of parts replacements.

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