Screw compressor room selection and management

  •  August 5, 2025

Screw compressor room selection and management

As an important power equipment in industrial production, screw air compressor is widely used in various industries. Reasonable selection of the installation site of screw air compressor and scientific management of air compressor room play a vital role in the efficient operation, maintenance and service life extension of the equipment. The following are the key points about screw air compressor room selection and management:

1. Site selection and spatial layout

  • spacious and bright: The air compressor room should be selected as a spacious, well-lit room to meet the space and lighting requirements for equipment operation, maintenance, repair and overhaul.
  • Ground requirements: The floor of the machine room should be flat and solid (such as cement flooring), while maintaining cleanliness, no accumulation of debris, especially to eliminate flammable and explosive substances, and equipped with an appropriate amount of fire extinguishers and other fire-fighting facilities to ensure that the machine room is safe and reliable.
  • Equipment spacing: Enough distance should be reserved between the air compressor and the wall and other equipments to facilitate ventilation and heat dissipation as well as daily inspection and maintenance operation.

2. Ambient temperature and ventilation

  • temperature control: The ambient temperature of the machine room should be controlled between 0℃~35℃, and the optimal operating temperature is 15℃~25℃. Too high a temperature is likely to lead to increased equipment operating load, heat dissipation difficulties, reduce compression efficiency and increase the failure rate.
  • well ventilated: It should be ensured that the machine room has good ventilation and air exchange conditions, and special exhaust equipment can be set up when possible, which helps to maintain the normal working temperature of the equipment and improve the efficiency and life of the air compressor.

3. Environmental conditions

  • dry and dust free: The air compressor room should be in a dry, less dusty and fresh air environment, avoiding humidity, dusty and oil contamination to minimize wear and clogging of equipment parts.
  • Prohibition of hazardous gases: Do not allow the air compressor to inhale corrosive gases, paint aerosols, explosive or chemically unstable gases to prevent damage to the equipment and jeopardize operator safety.

4. Operations and people management

  • Professional OperationsThe operation and maintenance personnel shall be professionally trained, familiar with the equipment operation manual, and master the emergency treatment process. Any abnormalities in the operation of the equipment should be promptly notified to the professional after-sales or maintenance personnel to carry out troubleshooting.
  • regular patrol: A detailed maintenance plan should be formulated to check and maintain the key components on a regular basis to ensure that the equipment is in good operating condition for a long time.

5. Pipeline and equipment safety

  • pipe protection: The pressure piping in the machine room should be properly fixed, and be alert to bumping and external damage. It is strictly prohibited to carry out any disassembling and assembling operation in the state of equipment with electricity and pressure to ensure the safety of human and machine.
  • safety alert: The machine room should be equipped with the necessary safety warning signs, standardized operating procedures, and a plan for emergency measures.

6. Air quality and purification

  • Purification systemCompressed air often contains moisture, oil and impurities, which can easily affect production efficiency and product quality. The machine room should be equipped with high-efficiency air filtration, drying and purification equipment to ensure that the output air is clean and reliable.
  • Special Gas Requirements: It is strictly prohibited to use compressed air without purification treatment directly for breathing air or direct contact with food, so as not to jeopardize health and safety.

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