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Care
and Feeding of S.U.N. Pigs
While
it is not necessary to feed a S.U.N. pig, and S.U.N.’s MDI urethane is
very durable, there are certain things that you should know for proper
care and maintenance of the pig in order to prolong its life.
Cleaning
the Pig:
To
extend the life of a S.U.N. pig, it is recommended that the pig be
cleaned after a run. Storing a pig with product residue left on
the pig promotes the deterioration of the urethane when the pig is
stored for long periods of time. The pig can be cleaned with a
power-washer and water, and does not need to be disassembled for
cleaning.
Environmental
Factors:
Long-term
exposure to sunshine, temperature extremes (both heat and cold), and
humidity will cause deterioration in the urethane.
If the pig is to be stored for long periods of time, it is best
to store it in a building or in a covered location, to limit harsh
environmental exposure.
Normal
wear and tear:
Because
of its unique design, its all polyurethane components, and the lighter
physical weight of the standard Super Pig, the scraper cups will
normally wear in an even pattern. It is, however, typical for the leading and trailing cups to
wear slightly faster than the two interior cups.
This type of wear is normal and is caused by the resulting
differential pressures across the pig as it is run in the line. In order to maximize the service life from a set of standard
scraper cups, periodically rotate the first and fourth cups with the
interior cups on the pig.
Cup
Wear Inspection:
To
determine if a cup, or a set of cups, needs to be replaced, measure
across the diameter of the cup’s
trailing edge. If the
measurement is less than one percent (1%) of the oversize of the
pipeline I.D. that it is used in, the cup should be replaced. To properly size a Super Pig for line operations, the Super
Pig scraper cups should be approximately three percent (3%) over the
nominal I.D. of the pipeline.
Another
method of determining if a scraper cups need to be replaced is to
measure the trailing edges of the cups at various points around the
circumference. If the
measurements between the cups vary by fifty percent (50%) or more, the
cups should be replaced. This
method of inspection is best applied when one or more cups have been
changed out from the original set due to damage.
Uneven
wear on one side of a cup is also an indication that the cup should be
replaced. This type of wear
is usually caused by the pig nosing down during its run due to high line
pressure pushing the pig. This
problem can usually be corrected in a solid post pig (under 16"
pig) by drilling by-pass holes in any or all
of the cups from the second through fourth positions, or in hollow post
pigs (16" and above pig) by drilling by-pass holes in the face of
the post.
The number of holes, the size of the holes, and the cups that the
holes are drilled in, are a matter of experimentation. Drilling the by-pass holes will change the pig from a pushed
weight to a pulled weight.
Post,
Spacer, Retainer Inspection:
These
other parts of the Super Pig are not subject to the same type of wear as
a scraper cup, but can fatigue after long term use.
Inspection of these parts on a routine basis is recommended.
Always check for cracks and tears in the polyurethane component
parts when inspecting or redressing the pig.
Replace the part if any
signs of cracks or tears are present.
The clamp and bolt that hold the retainer in place, keeping the
pig together, should also be inspected on a regular basis.
It should be replaced if the fastening nut and head are rounded
off, if the nut is loose fitting, or if the strap is badly corroded,
torn, deformed, or bent up from many changes.
It
should also be noted that during pigging operations, it is not unusual
for the Super Pig post to elongate slightly because of dynamic loading
and stress. After the run,
the pig will “shrink” back to its original shape.
If, however, after long-term use, the pig does not return to its
normal shape, it may be necessary to take up the slack space by shimming
with a disc(s), a tube spacer, or replacing the post.
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