| Title | Principles of valves and pumps in food manufacture | |
| Level | 2 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how liquid flows in pipes | 1.1. Outline key features of laminar and turbulent flow | |
| 1.2. Describe key features of orifice meters, venture meters and rotameters. | ||
| 2. Understand types of valves used in food manufacture | 2.1. Explain the following valve terms; | |
| · actuator | ||
| · seat | ||
| · valve body | ||
| · leakage | ||
| · trim | ||
| 2.2. Describe valve types used in food manufacture to include; | ||
| · butterfly | ||
| · gate | ||
| · ball | ||
| · non return | ||
| · single seat | ||
| · double seat | ||
| · mix proof | ||
| 2.3. State what valve types are best selected for particular applications | ||
| 2.4. Outline how to select valves for particular applications. | ||
| 3. Understand pump function and pump types used in food manufacture | 3.1. Define the pump terminology to include; | |
| · power input and output | ||
| · suction and delivery head | ||
| · pump curves | ||
| 3.2. Outline the function of the impellor and motor in a pump | ||
| 3.3. Describe what cavitation is and how it can be avoided | ||
| 3.4. Outline the key features of centrifugal and positive displacement pumps | ||
| 3.5. Outline the practical considerations in pump selection for food manufacture. | ||
| Additional information about the unit | ||
| Unit purpose and aim(s) | This unit supports workforce and/or vocational development for those who need to understand the principles of valves and pumps in a food manufacture business or in a learning environment. | |
| The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | ||
| Unit expiry date | 30-Apr-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| EM.105S Maintain plant and equipment in food manufacture, EM.106K Understand how to maintain plant and equipment in food manufacture. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of valves and pumps in food manufacture. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | ||
| 04 Engineering and Manufacturing Technologies | ||
| Name of the organisation submitting the unit | ||
| FDQ on behalf of Improve Awarding Organisation Forum | ||
| Availability for use | ||
| Shared | ||
| Unit available from | Apr-10 | |
| Unit guided learning hours | 16 | |
| Unit Category | ||
| Underpinning Knowledge (UK) | ||
| Unit Reference | ||
| BW.219K | ||
| RITS Reference | ||
| H/601/5216 | ||