Suggestions on the maintenance of baked food equipment

As we all know, the products produced in the bakery food industry are seasonal and seasonal. For example, producing cakes for the Spring Festival, producing dumplings for the Dragon Boat Festival, and producing moon cakes for the Mid-Autumn Festival. Whenever the production season is over, the baked food manufacturer should promptly repair and repair the processing equipment for reuse. Here, the author puts a few suggestions on the maintenance of baking processed food equipment for the reference of peers.

First, recognize the characteristics of baked food production The processing equipment used in the bakery industry is more and more advanced. Through the use of high technology, improve production efficiency, reduce energy consumption, increase added value, ensure food safety, and maintain food nutrition and flavor characteristics. After the application of high-tech to baked food processing equipment, the performance of the equipment has been greatly improved, and new equipment and new products with higher technical content and more humanization have been continuously introduced. These equipments are highly efficient, using mechatronics technology and optical, electrical, hydraulic, and automation control technologies. Continuous production equipment replaces intermittent production equipment, and specialized production equipment replaces generalized production equipment, replaced by large-scale production equipment. Small and medium-sized production equipment enables continuous production, professional operation, automatic adjustment, and large-scale operation of the production line, which significantly improves production efficiency and economic benefits. In the processing and production methods of baked goods, more and more enterprises have shifted the focus of quality assurance from the traditional inspection of final products to the control of key control points in the processing process. The purpose is to: Mistakes in the operation process to minimize human or equipment errors during food processing; secondly, to prevent unsanitary conditions, may cause pollution or deterioration of quality, and avoid the production of unqualified products by mass production. Loss. One of the mainstream developments in the processing of bakery food processing equipment is to adapt the baked food processing technology to the full control requirements of quality and safety. In line with the quality and safety requirements of baked goods, starting from the equipment itself, in order to achieve food processing and product safety.

Second, the maintenance and repair, the main prevention, the combination of planned maintenance and preventive maintenance Baked food processing equipment maintenance, we must adhere to the "maintenance and repair, prevention, planning and maintenance and prevention and maintenance combined" approach. For example, after shutdown, routine maintenance work such as refueling, cleaning, adjustment, fastening, and anti-corrosion should be done. Check and maintain the easy-to-maintain parts and key parts. Thoroughly clean the exterior, check for wear and replace consumables. Refueling, lubrication, cleaning. Adjust the matching clearance of each part and adjust the braking force. Fasten parts of each part. Check the reliability of various safety devices and steel wires. Dynamic management is performed based on the degree of wear and damage of the processing equipment. Important parts and parts should be dismantled for inspection and maintenance in time. Repair or replace worn and damaged parts. The number of all-painting and printing equipment must be standardized. Through timely and effective maintenance, ensure the applicability of the performance of the baked food processing equipment, system reliability, operational stability, human-machine safety, environmental harmlessness, structural rationality, technical economy, management Normative.

Third, the leadership attaches importance to the division of labor, the responsibility to implement the maintenance and repair work of the baked food processing equipment must be highly valued by the leaders of the enterprise, and it is a major matter for the enterprise to do so, regardless of manpower, material resources and financial resources. it is good. The maintenance of baked food processing equipment is different from the maintenance of general processing equipment. In addition to meeting the safety requirements of general processing equipment, food processing equipment must also ensure the quality assurance of food processing equipment. Safety and health is better than economic benefits. In the maintenance and repair of processing equipment, safety and hygiene are the key elements of maintenance. When safety and health technical measures conflict with economic benefits, safety and hygiene requirements should be given priority. Without safety and sanitation, it is impossible to bring economic benefits in the real sense. Therefore, safety and health should be the top priority of maintenance. It is necessary to firmly grasp this top priority and formulate a practical equipment maintenance plan, and strictly follow the plan. In the whole process of maintenance and repair of processing equipment, the leadership is valued, the division of labor is clear, and the responsibility is implemented.

Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.

Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".

Specification:

 

Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.

Top Level:≤ 250grains/50g   

Excellent Level:≤ 280grains/50g

Superfine Level:≤ 370grains/50g  

First Rate:≤ 580grains/50g

Second Rate:≤ 900grains/50g

 

2. Identification

 

Color: The color of Ningxia goji berry should be red or dark red and lack luster.

 

Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.

Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.

Goji Berry

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Ningxia Bairuiyuan International Trading Co.,Ltd , http://www.cngoji.com