1. Differences in core process steps: determining the direction of equipment functionalityAlthough the production processes of chocolate and candy both involve "raw material processing → molding → packaging", the fundamental differences in equipment configuration are directly caused by the completely different characteristics of the raw materials in the intermediate core linksRaw material pretreatment stageThe raw material pretreatment in chocolate production focuses more on "particle refinement and flavor release": cocoa beans need to be roasted (to stimulate cocoa flavor), shelled (to separate cocoa kernels and bean shells), and then ground into cocoa liquid blocks - this step lays the foundation for subsequent refinement, and the equipment needs to be adapted to the physical characteristics of cocoa beans (such as the baking machine needs to be precisely controlled at 120-150 ℃ to avoid burning).The pre-treatment of raw materials in candy production focuses on "dissolution and impurity removal": the core is to dissolve raw materials such as sucrose and glucose syrup in water, and then filter out impurities (such as sugar residue and foreign objects) in the sugar - no complex particle treatment is required, only the purity of the sugar material needs to be ensured, and the equipment design is simpler (such as a dissolution tank with a filter screen).Core process stage (most critical difference point)Chocolate has a three-step core process of "precision grinding refining temperature adjustment" that is completely absent in candy production: precision grinding is the process of mixing cocoa liquid blocks, sugar, and cocoa butter to further refine the particles (reaching 15-30 μ m to ensure a non grainy taste); Refining is based on fine grinding, which involves stirring for a long time (4-24 hours) to make the particles more uniform, while releasing the silky texture of cocoa butter; Temperature regulation is to control the crystallization of cocoa butter (through a temperature cycle of "heating → cooling → reheating" to form stable β - V-shaped crystals), avoiding subsequent surface frosting and rough texture of chocolate. These three steps directly determine the quality of chocolate and are also the unique functional direction of chocolate equipment.The core process of candy is "boiling cooling/aging": boiling is achieved by heating and evaporating the moisture in the sugar material (hard candy needs to be boiled until the moisture content is ≤ 1.5%, soft candy ≤ 18%), while controlling the viscosity and hardness of the sugar material (hard candy boiling temperature is 140-150 ℃, soft candy boiling temperature is 105-110 ℃); Cooling/aging is the process of cooling the sugar material after boiling to a plastic state (hard sugar needs to be cooled to 60-70 ℃ for stamping, while soft candy needs to be mixed with colloids such as gelatin and pectin after cooling to adjust its soft and elastic taste) - without the need to process lipid crystallization, only the physical state of the sugar material needs to be controlled by temperature, and the equipment function is more focused on "temperature control and water evaporation".Preparation stage before moldingBefore chocolate is formed, it needs to be "insulated and temperature controlled": the chocolate slurry must be stabilized at 30-32 ℃ (corresponding to the stable temperature of cocoa butter β - V crystallization) before forming. If the temperature is too low, cocoa butter will crystallize prematurely, causing the slurry to solidify and unable to form; If the temperature is too high, the crystal structure will be damaged, and subsequent products are prone to frosting - therefore, the equipment needs to be equipped with a continuous insulation system to ensure the stability of the slurry state.Before candy molding, "rapid cooling and shaping preparation" is required: After boiling, the sugar material temperature is extremely high (hard candy can reach 150 ℃ or above), and it needs to be quickly cooled to the operable temperature (hard candy 60-70 ℃, soft candy 40-50 ℃) to avoid scalding equipment or operators; After cooling, add essence, pigment, colloid and other auxiliary materials to mix evenly to form a stretchable and extrudable plastic property - equipment design focuses on "rapid heat dissipation", without heat preservation function.Forming process stageChocolate molding is mainly based on injection molding, with temperature control as a supplement. The commonly used injection molding method is to inject the insulated chocolate slurry into the mold, and then send it into a cooling tunnel (temperature 5-10 ℃) for rapid solidification molding. The entire process requires precise control of the mold temperature (28-30 ℃) and cooling speed to prevent premature solidification or abnormal crystallization of the slurry in the mold. The equipment needs to integrate the functions of "injection molding+insulation+rapid cooling".Candy molding is mainly based on "stamping/extrusion, with rapid shaping as a supplement": hard candy is commonly stamped (by placing cooled sugar blocks into a mold and extruding them through a punch), while soft candy is commonly extruded (by extruding plastic sugar blocks into strips or blocks through an extruder mold) - the core requirement is "rapid shaping" to avoid sugar sticking to the equipment, so the equipment needs to be equipped with anti stick coatings (such as PTFE coatings) and rapid release structures, without the need for temperature control and insulation components.2. Core equipment differences: essential differences from the perspective of functional designThe core equipment for chocolate and candy production has significant differences in "processing methods," "control parameters," and "core components." The following will analyze each key equipment one by one:Raw material refinement equipmentChocolate production must be equipped with specialized grinding machines (three roll grinding machine, five roll grinding machine or ball mill): their core function is to refine cocoa and sugar particles to 15-30 μ m through multi roll rolling or ball grinding - the roller spacing inside the equipment can be accurately adjusted (the minimum spacing can reach below 10 μ m), and a temperature control system is required (the grinding process generates heat and needs to be cooled to 50-60 ℃ to avoid excessive melting of cocoa butter).Candy production does not have dedicated refining equipment: because sucrose and syrup dissolve in a delicate liquid state, impurities only need to be removed through the filter screen (pore size 50-100 μ m) of the dissolution tank, without additional refining steps, and the equipment configuration is simpler.Core process equipmentChocolate Exclusive: Refiner and ThermostatRefining machine: divided into intermittent ball mill and continuous refining machine, equipped with stainless steel balls or special grinding media inside. Through long-term low-speed stirring (speed 10-30r/min), the raw material particles are further homogenized, while releasing the silky texture of cocoa butter - the equipment needs to have long-term stable operation ability, and can accurately control the stirring time and temperature (50-60 ℃) to avoid raw material overheating and deterioration.Thermostat: It is a landmark equipment in chocolate production, divided into continuous and intermittent types, with multiple temperature control zones (heating zone 45-50 ℃, cooling zone 27-28 ℃, reheating zone 30-32 ℃) inside. The slurry is driven through each zone by a conveyor belt or stirring blade to forcibly control cocoa butter crystallization - the equipment needs to have extremely high temperature control accuracy (± 0.5 ℃), otherwise it will cause crystallization failure and product scrap.Candy Core: Sugar Boiling PotThe core equipment for candy production is the sugar pot (vacuum sugar pot, atmospheric pressure sugar pot, or continuous sugar pot), with the core function of "evaporating water+concentrating sugar materials":A vacuum sugar pot is commonly used in the production of hard candy, which reduces the boiling point by vacuuming (water can be evaporated at 100-120 ℃), avoiding high-temperature burning of sugar materials, and accurately controlling the moisture content (≤ 1.5%);The commonly used sugar boiling pot in the production of gummies is at atmospheric pressure, with a temperature controlled at 105-110 ℃, retaining more moisture (15-18%) to ensure a soft and elastic texture;The core components of the equipment are heating devices (electric heating or steam heating) and moisture control systems (such as humidity sensors), which do not need to consider lipid crystallization issues and focus more on "temperature control and moisture evaporation".Forming equipmentChocolate molding machine: injection molding is the main focus, temperature control is the keyChocolate molding is mainly carried out by injection molding machines, which need to integrate three core functions:Insulation system: The slurry storage tank and injection head before injection molding need to be continuously insulated at 30-32 ℃ to prevent premature crystallization of cocoa butter;Precision injection molding: The aperture and injection speed of the injection molding head can be adjusted to ensure that the slurry filling amount of each mold is consistent (error ≤ 2%), avoiding product weight deviation;Rapid cooling: After injection molding, the mold needs to be sent into a cooling tunnel (temperature 5-10 ℃, cooling time 5-10 minutes) to allow the chocolate to quickly solidify and form - the temperature gradient of the cooling tunnel needs to be uniform to prevent cracks in the product.Candy molding machine: mainly stamping/extrusion, anti sticking is the keyCandy molding equipment is divided into two categories according to their categories:Hard candy commonly used stamping forming machine: The equipment includes a sugar conveying device, a mold turntable, and a punch assembly. The cooled sugar blocks are fed into the mold and quickly extruded (pressure 5-10MPa) by the punch to shape. The surface of the mold needs to be coated with an anti stick coating (such as Teflon) to avoid sugar adhesion;Commonly used gummy candy extrusion molding machine: The equipment includes a screw conveying system, a molding mold, and a cutting component. The plastic sugar material is extruded into the mold through a screw, and then cut into strips or blocks. It is then cut into a fixed length by a cutting knife - the extrusion speed (1-3m/min) and cutting frequency need to be controlled to ensure consistent product size, without the need for insulation or cooling components.3. Key technological differences: determining the core parameters of the equipmentTemperature control accuracyChocolate equipment requires extremely high precision in temperature control: whether it is precision grinding (50-60 ℃), refining (50-60 ℃), temperature regulation (heating 45-50 ℃/cooling 27-28 ℃/reheating 30-32 ℃) or molding (injection molding head 30-32 ℃/cooling tunnel 5-10 ℃), temperature deviation must be controlled within ± 0.5-1 ℃, otherwise it will directly damage cocoa butter crystallization, resulting in rough taste and surface frosting of the product.The temperature control accuracy of candy equipment is relatively loose: during the boiling stage (hard candy 140-150 ℃, soft candy 105-110 ℃), the temperature deviation is allowed to be ± 2-3 ℃, and during the molding stage, only the cooling temperature needs to be controlled (hard candy 60-70 ℃), without the need for precision to decimal places - as long as it does not affect the hardness or plasticity of the sugar material, slight temperature fluctuations will not cause product scrap.Anti stick and lubrication designThe anti sticking design of chocolate equipment focuses on "avoiding cocoa butter adhesion": due to the large amount of cocoa butter contained in chocolate slurry, during the injection and demolding stages, the mold needs to be kept smooth and temperature stable (28-30 ℃), without the need for additional anti sticking agents, only through temperature control to reduce adhesion; Food grade lipid lubricants (such as cocoa butter based lubricants that meet FDA standards) should be used for lubrication to avoid conflicts with cocoa butter systems.The anti sticking design of candy equipment focuses on "avoiding high-temperature adhesion of sugar materials": sugar materials have extremely strong viscosity at high temperatures (especially hard candy around 150 ℃), so stamping molds and extruder screws need to be coated with PTFE anti sticking coatings, and some equipment also needs to spray a small amount of food grade anti sticking oil (such as palm oil) before forming; Ordinary food grade lubricants can be used for lubrication without considering compatibility with lipid systems.Material conveying methodThe material transportation of chocolate equipment requires "insulation+low speed": whether it is the slurry after precision grinding, refining or before forming, it needs to be transported through pipelines or conveyor belts with insulation layers, and the conveying speed needs to be slow (1-2m/min) to avoid the slurry from generating heat due to friction or temperature drop, which may damage the crystalline state.The material transportation of candy equipment requires "fast+heat dissipation": the boiled sugar material needs to be quickly transported through a conveyor belt with a cooling interlayer (3-5m/min), and at the same time, it needs to be cooled by a fan to avoid solidification or adhesion of the sugar material during transportation. The conveying pipeline does not need insulation, but instead needs to have heat dissipation function..EditContent ul{margin-left: -.4rem;padding-inline-start: .4rem;}.EditContent ul ul{margin-left:0;}
09-09Knowledge
The daily maintenance of all equipment should be carried out in a shutdown and power-off state to avoid safety accidents, and maintenance tools (such as cloths, wrenches, lubricants) should be disinfected in advance to prevent contamination of food contact parts.1. Cleaning: Eliminate residual pollution and ensure food safetyCleaning is the foundation of candy machinery maintenance - candy raw materials (sugar, syrup, additives) are prone to adhere to the surface of the equipment, and long-term residue can cause equipment corrosion, component jamming, and may also breed microorganisms, affecting product hygiene.Cleaning of food contact parts:Wipe or rinse the inner wall of the sugar pot, conveyor belt, molding mold, feeding port, and other parts that come into direct contact with candy with 70-80 ℃ hot water and food grade cleaning agent (such as food grade sodium hydroxide solution, with a concentration that meets food safety standards) to remove sugar stains and burnt residue.After cleaning, rinse thoroughly with purified water or sterile water to avoid residual cleaning agents. Finally, wipe and disinfect with food grade disinfectant wipes (such as chlorine containing disinfectant wipes, with a concentration of 50-100ppm), air dry, and then turn on the machine.Cleaning of non food contact parts:Wipe the dust and oil stains on the equipment casing, control panel, and motor surface with a dry cloth to prevent dust from entering the motor or circuit and causing malfunctions.Clean up the sugar residue and waste on the ground below and around the equipment to avoid attracting insects and rodents or affecting the heat dissipation of the equipment after accumulation.2. Inspection: Identify potential hazards in advance to avoid sudden malfunctionsBefore and after daily startup and shutdown, it is necessary to conduct a comprehensive inspection of the equipment, with a focus on components that are prone to wear, looseness, and leakageStructural component inspection:Check whether the connecting parts such as screws, nuts, and buckles are loose (such as the mold fixing screws of the molding machine and the tension bolts of the conveyor belt). If they are found to be loose, they should be tightened with a torque wrench according to the standard torque in a timely manner (refer to the equipment manual for different component torques).Check the wear of the conveyor belt and transmission belt: If there are cracks or deformations on the surface of the conveyor belt, or if the belt slips or deviates, adjust the tension or replace it in a timely manner (to avoid candy conveyor jamming and molding misalignment).Electrical system inspection:Check whether the insulation layer of the power and signal lines is damaged, and whether the plugs and sockets are in good contact to avoid short circuits or leakage.Observe whether the control panel indicator lights and instruments (such as temperature gauges and pressure gauges) are displaying normally: If the reading deviation of the sugar pot temperature gauge exceeds ± 2 ℃, it needs to be calibrated before use to prevent excessive boiling or failure to meet the standard of sugar ingredients.Safety device inspection:Confirm the effectiveness of the emergency stop button, protective barrier, and photoelectric sensor: After pressing the emergency stop button, the equipment needs to be immediately powered off; When the protective fence is missing, it is forbidden to turn on the machine to avoid the operator's hands getting caught up in the transmission components.3. Lubrication: Reduce component wear and reduce operating noiseThe transmission components of candy machinery, such as gears, bearings, and chains, need to be regularly lubricated to reduce friction losses during long-term high-speed operation. When lubricating, attention should be paid to the "food grade" requirements to avoid lubricating oil contamination of candy.Lubrication parts and grease selection:Gears and chains: Use food grade chain lubricants (such as mineral oil-based lubricants that meet FDA standards) and avoid using industrial grade lubricants (containing heavy metals or harmful additives).Bearings: Use food grade grease (such as polytetrafluoroethylene based grease), replenish every 3-5 days, and clean the old grease and dust on the surface of the bearings before replenishment.Key points of lubrication operation:The lubrication amount should be "covering the surface of the component without dripping": too much can cause oil stains to adsorb dust and increase component resistance; If it is too small, it cannot provide lubrication.Lubricating components near the food contact area (such as the mold transmission bearings of the molding machine) should be wiped with a clean cloth after lubrication to prevent excess grease from dripping onto candy.4. Adjustment: Ensure equipment accuracy and stabilize product qualityDuring the production process, equipment parameters may deviate due to component wear or changes in raw materials, and need to be adjusted in a timely manner to ensure that the shape, weight, and hardness of the candy meet the standards.Common adjustment items:Molding machine: If the candy has burrs or incomplete shape, the closing gap of the mold needs to be adjusted (generally controlled at 0.1-0.3mm); If the weight deviation of the candy exceeds ± 5%, the flow valve of the feeding port needs to be calibrated.Sugar pot: If the viscosity of the sugar material is abnormal (too thin or too thick), the heating temperature or stirring speed should be adjusted (such as when boiling hard sugar, the temperature should be controlled at 140-150 ℃ and the stirring speed should be 50-80r/min).Packaging machine: If the packaging film has wrinkles or the seal is not firm, the film feeding speed and heat sealing temperature need to be adjusted (the heat sealing temperature is adjusted according to the packaging film material, such as 120-140 ℃ for PP film and 100-120 ℃ for PE film).5. Record: Establish and maintain records, trace equipment statusAfter daily maintenance, it is necessary to fill out the "Candy Machinery Daily Maintenance Record Form", which includes:Maintenance date, maintenance personnel, equipment number;The specific contents of cleaning, inspection, lubrication, and adjustment (such as "replacing one conveyor belt" and "calibrating the sugar pot temperature gauge");Discovered problems and their solutions (such as "loose screws on the molding machine mold, tightened");Equipment operating parameters (such as startup time, production quantity, downtime due to malfunctions).By recording the historical status of traceable equipment, it facilitates subsequent troubleshooting of periodic failures (such as counting the number of failures of a certain device every month to determine whether major repairs are needed)..EditContent ul{margin-left: -.4rem;padding-inline-start: .4rem;}.EditContent ul ul{margin-left:0;}
09-09Knowledge
The maintenance quality of fruit machinery directly determines the service life, production continuity, and candy product quality of the equipment. Its core lies in "targeted protection (adapting to the viscosity and high temperature characteristics of sugar materials), compliant operation (complying with food safety and equipment specifications), and risk prediction (avoiding potential faults in advance)". Considering the characteristics of equipment involved in multiple stages such as boiling, forming, and packaging in candy production, it is important to pay attention to the following five dimensions of precautions:1. Safe operation is a prerequisite: eliminate personal and equipment risksStrictly follow the principle of "shutdown and power-off"All maintenance operations (such as cleaning, lubrication, and parts replacement) must be carried out after the equipment has been completely shut down and the main power supply has been cut off. It is strictly prohibited to perform "live maintenance" or "maintenance while running" - especially for sugar pans (high temperature of 140-150 ℃) and high-speed transmission components of molding machines (such as turntables and conveyor belts). Live operations can easily cause safety accidents such as burns and hand entanglement, and may cause sudden equipment start-up due to accidental button contact, resulting in part damage.Take good personal and equipment protection measuresMaintenance personnel are required to wear food grade gloves (to avoid hand grease contamination of equipment), heat-resistant gloves (when in contact with boiling systems), goggles (to prevent splashing when cleaning sugar residue), and are prohibited wearing loose clothing or accessories (such as bracelets and watches) to prevent entanglement with transmission components.Before maintenance, it is necessary to cover the electrical control panel, motor junction box and other key parts of the equipment with waterproof cloth or plastic film to avoid the infiltration of cleaning water and lubricants, which may cause short circuits or circuit failures.Standardize the use and maintenance toolsAvoid using tools that do not meet equipment requirements: for example, when disassembling mold screws, use a torque wrench that matches the specifications (operate according to the torque values indicated in the equipment manual), and prohibit the use of brute force or wrenches that do not match the size to prevent screw slippage or mold deformation; When cleaning the sugar residue inside the equipment, it is necessary to use food grade nylon brushes and plastic shovels. It is strictly prohibited to use hard tools such as steel wire balls and sandpaper to avoid scratching the anti sticking coating of the equipment (such as the inner wall of the sugar pot and the mold of the molding machine), which may cause more serious adhesion of the sugar material in the future.2. Cleaning and maintenance should meet "dual standards": balancing food safety and equipment protectionCleaners and cleaning methods must comply with food regulationsFood contact parts (such as the inner wall of the sugar pot, forming molds, conveyor belts, and discharge ports) must use food grade cleaning agents (such as neutral detergent that meets the GB 14930.1 standard, low concentration food grade sodium hydroxide solution), with a concentration controlled at 0.5% -1% (too high can corrode stainless steel equipment, too low cleaning power is insufficient). Industrial cleaning agents (such as laundry detergent, degreaser) are strictly prohibited, as their chemical residues can contaminate candy and endanger food safety.Avoid "high temperature rapid cooling" during cleaning: High temperature components such as stainless steel sugar pans and molding machine molds should be naturally cooled to below 40 ℃ and then cleaned with warm water (40-60 ℃). It is forbidden to directly rinse high-temperature equipment with cold water to prevent equipment cracking or deformation caused by thermal expansion and contraction; Silicone molds (such as gummy molds) should be gently wiped with 30-40 ℃ warm water to avoid accelerated aging of the mold due to high temperature water.Cleaning requires' no dead corners, no residue 'Key areas that are prone to storing sugar residue should be cleaned up, such as the root of the mixing blade in the sugar pot, the pattern of the mold cavity in the molding machine, the joint gap of the conveyor belt, and the edge of the heat sealing knife in the packaging machine. If there is residual sugar residue in these areas, it will carbonize and zoom under high temperature for a long time, which not only affects the subsequent candy taste, but also may block the equipment channel (such as the feeding port), leading to production lag. After cleaning, rinse 2-3 times with purified or sterile water to ensure no residue of the cleaning agent. Finally, invert and drain or dry with a food grade cloth.3. Lubrication maintenance requires precise adaptation to avoid contamination and component wearStrictly select 'food grade lubricants'The lubrication of candy machinery needs to distinguish between "food contact area" and "non-contact area":Components near the food contact area (such as molding machine mold transmission bearings, conveyor belt rollers) must use food grade lubricants that comply with FDA or GB 4806.1 standards (such as polytetrafluoroethylene based lubricants, cocoa butter based lubricants). Industrial grade lubricants (containing heavy metals and harmful additives) are strictly prohibited to prevent lubricant leakage and contamination of candy;Non contact areas such as motor bearings and gearboxes can use ordinary industrial grade lubricants, but it is necessary to avoid lubricants splashing onto food contact parts. It is recommended to install splash guards in these areas.Control lubrication 'quantity and frequency'The lubrication amount should be "covering the surface of the component without dripping": too much will adsorb dust and form oil sludge, increasing component resistance (such as gear rotation jamming); Too little can prevent the formation of an effective oil film, leading to dry wear of components (such as chain wear and breakage). For example, when lubricating a chain, it is necessary to evenly apply lubricating oil to the chain link pin shaft and replenish it every 3-5 days; When lubricating bearings, the amount of grease filling should be 1/3-1/2 of the internal space of the bearing.Before lubrication, it is necessary to clean up old grease and impurities: Use a clean cloth to wipe off the old grease and dust on the surface of the components, and then apply new lubricant to avoid the mixing of new and old grease, which may cause a decrease in lubrication effect (such as grease deterioration or poor fluidity).4. Equipment inspection should focus on key points: predicting potential faults in advanceKey inspection for components that are prone to wear and high riskTransmission system: Check the tension of the conveyor belt and transmission belt daily (the sag of the conveyor belt should not exceed 5mm, and the belt should not slip or deviate). If there are cracks or surface wear (such as the surface of the conveyor belt becoming fuzzy), it should be adjusted or replaced in a timely manner; Check the tightness of the chain and the wear of the links. If the links are loose or stuck, adjust them with a tensioning device or apply lubricant to reduce friction.Temperature control system: Calibrate the temperature sensors of the sugar pot and packaging machine's heat sealing knife daily (compare with a standard thermometer, adjust if the deviation exceeds ± 2 ℃), to prevent excessive boiling of sugar materials (hard sugar burnt) or inadequate packaging sealing (sugar leakage) caused by temperature control; Check if there is any burnt residue on the surface of the heating tube. If it accumulates too much, it will cause uneven heating and needs to be cleaned regularly.Safety devices: Daily testing of emergency stop button (press to immediately power off the equipment), protective barrier photoelectric sensor (stop the equipment if blocked), overload protection device (such as automatic power off when the motor is overloaded), to ensure that all safety devices are effective and avoid accidents caused by safety failure.2、Record 'device operation data' and trace anomaliesEstablish a Candy Machinery Maintenance Record Form, detailing daily maintenance tasks such as "replacing one conveyor belt", "calibrating the sugar pot temperature sensor", and "replenishing gearbox lubricating oil"; Simultaneously record the operating parameters of the equipment (such as startup time, production quantity, and number of failures and shutdowns) - through data, periodic failures can be predicted (such as a molding machine experiencing mold jamming twice a month, and checking whether the mold fixing screws are loose or the mold is worn), to avoid sudden failures causing the production line to shut down.5. Differentiated maintenance for special scenarios: adapting to device characteristicsMaintenance after long-term shutdown (such as holiday shutdown)Thoroughly clean: All equipment needs to dismantle food contact parts (such as molds and mixing paddles), thoroughly clean them with food grade cleaning agents, and then disinfect and dry them with disinfectant water to prevent residual sugar residue becoming moldy;Rust prevention protection: Stainless steel components (such as boiling pots and conveyor belt brackets) need to be coated with food grade rust prevention oil to avoid long-term idle rusting; Lubricants should be added to components such as motors and bearings to prevent internal rusting and sticking;Moisture and dust prevention: Cover the equipment with a dust cover to keep the workshop ventilated and dry, and avoid damp environments that may cause electrical systems to become damp (such as control panel short circuits).Seasonal maintenance (such as high temperature in summer and low temperature in winter)Summer: Focus on inspecting the equipment cooling system (such as motor fans, cooling tunnel fans), cleaning the dust at the cooling ports, and preventing motor overload caused by high temperatures; Summer specific lubricants can be used for lubrication (with slightly higher viscosity to avoid oil melting and loss at high temperatures).Winter: Check whether the equipment pipelines (such as raw material conveying pipes and steam pipes) are frozen and blocked. If the workshop temperature is too low (below 10 ℃), insulation layers need to be added to the pipelines; Before starting the equipment, it is necessary to idle for 5-10 minutes to allow the lubricating oil to flow fully and avoid component jamming caused by low temperature.Maintenance of easily corroded components (such as sugar pans and syrup conveying pipes)These components are exposed to high concentration sugar materials (acidic or alkaline) for a long time, and regular inspections should be carried out to check for corrosion spots on the surface (such as spot rust on the inner wall of a stainless steel sugar pot). If corrosion is found, food grade polishing paste should be used to gently polish and repair it; After daily cleaning, it is necessary to thoroughly dry it to avoid the combined effect of moisture and residual sugar to accelerate corrosion.6. Personnel and Training: Ensuring Maintenance ProfessionalismMaintenance personnel must undergo professional training and be qualified before taking up their posts. They should be familiar with the structural principles of the equipment (such as the mold transmission mechanism of the molding machine, the temperature control logic of the sugar pot) and safety operating procedures. Non professionals are prohibited disassembling core components (such as motors and PLC control systems); Regularly organize maintenance skills training and update maintenance knowledge (such as the use of new food grade lubricants and the operation process of automatic cleaning systems) to avoid equipment damage or food safety risks caused by improper operation.
09-08Knowledge
Efficient production capacity output: Breaking through the efficiency bottleneck of manual operation, achieving continuous and large-scale production. The daily output of a single production line can reach several tons or even tens of tons, greatly shortening the production cycle and meeting the demand for large-scale order delivery.Precise quality control: Through precise parameter control of automated equipment (such as temperature, ratio, molding accuracy, etc.), ensure that the taste, color, and shape of each batch of candy are highly uniform, reduce quality fluctuations caused by manual operation, and improve product qualification rate.Cost optimization and upgrading: In the long run, it can significantly reduce labor costs, while reducing raw material waste (precise feeding) and energy consumption (intelligent energy-saving design), optimizing various cost expenditures in the production process, and enhancing the profit margin of enterprises.Safety and Health Assurance: Adopting fully enclosed or semi enclosed production structures to reduce the risk of contamination caused by manual contact, complying with strict hygiene standards in the food industry, and the equipment is easy to clean and disinfect, reducing food safety hazards.Flexible adaptation of production: supports rapid switching of multiple varieties and specifications of candies (such as hard candy, soft candy, chocolate, etc.), and can achieve the production of different products by adjusting equipment parameters, adapting to diverse market demands and enhancing enterprise adaptability.Intelligent management convenience: Combined with the Internet of Things and data monitoring system, it can track production progress, equipment operation status, material consumption and other data in real time, facilitating production scheduling, equipment maintenance and cost accounting for enterprises, and achieving refined management.Reduce labor intensity: Replace manual labor to complete repetitive and high-intensity tasks such as batching, molding, and packaging, improve the working environment for workers, reduce labor dependence, and alleviate the problems of difficult and expensive recruitment for enterprises.
09-08Knowledge
1. Differences in core process steps: determining the direction of equipment functionalityAlthough the production processes of chocolate and candy both involve "raw material processing → molding → packaging", the fundamental differences in equipment configuration are directly caused by the completely different characteristics of the raw materials in the intermediate core linksRaw material pretreatment stageThe raw material pretreatment in chocolate production focuses more on "particle refinement and flavor release": cocoa beans need to be roasted (to stimulate cocoa flavor), shelled (to separate cocoa kernels and bean shells), and then ground into cocoa liquid blocks - this step lays the foundation for subsequent refinement, and the equipment needs to be adapted to the physical characteristics of cocoa beans (such as the baking machine needs to be precisely controlled at 120-150 ℃ to avoid burning).The pre-treatment of raw materials in candy production focuses on "dissolution and impurity removal": the core is to dissolve raw materials such as sucrose and glucose syrup in water, and then filter out impurities (such as sugar residue and foreign objects) in the sugar - no complex particle treatment is required, only the purity of the sugar material needs to be ensured, and the equipment design is simpler (such as a dissolution tank with a filter screen).Core process stage (most critical difference point)Chocolate has a three-step core process of "precision grinding refining temperature adjustment" that is completely absent in candy production: precision grinding is the process of mixing cocoa liquid blocks, sugar, and cocoa butter to further refine the particles (reaching 15-30 μ m to ensure a non grainy taste); Refining is based on fine grinding, which involves stirring for a long time (4-24 hours) to make the particles more uniform, while releasing the silky texture of cocoa butter; Temperature regulation is to control the crystallization of cocoa butter (through a temperature cycle of "heating → cooling → reheating" to form stable β - V-shaped crystals), avoiding subsequent surface frosting and rough texture of chocolate. These three steps directly determine the quality of chocolate and are also the unique functional direction of chocolate equipment.The core process of candy is "boiling cooling/aging": boiling is achieved by heating and evaporating the moisture in the sugar material (hard candy needs to be boiled until the moisture content is ≤ 1.5%, soft candy ≤ 18%), while controlling the viscosity and hardness of the sugar material (hard candy boiling temperature is 140-150 ℃, soft candy boiling temperature is 105-110 ℃); Cooling/aging is the process of cooling the sugar material after boiling to a plastic state (hard sugar needs to be cooled to 60-70 ℃ for stamping, while soft candy needs to be mixed with colloids such as gelatin and pectin after cooling to adjust its soft and elastic taste) - without the need to process lipid crystallization, only the physical state of the sugar material needs to be controlled by temperature, and the equipment function is more focused on "temperature control and water evaporation".Preparation stage before moldingBefore chocolate is formed, it needs to be "insulated and temperature controlled": the chocolate slurry must be stabilized at 30-32 ℃ (corresponding to the stable temperature of cocoa butter β - V crystallization) before forming. If the temperature is too low, cocoa butter will crystallize prematurely, causing the slurry to solidify and unable to form; If the temperature is too high, the crystal structure will be damaged, and subsequent products are prone to frosting - therefore, the equipment needs to be equipped with a continuous insulation system to ensure the stability of the slurry state.Before candy molding, "rapid cooling and shaping preparation" is required: After boiling, the sugar material temperature is extremely high (hard candy can reach 150 ℃ or above), and it needs to be quickly cooled to the operable temperature (hard candy 60-70 ℃, soft candy 40-50 ℃) to avoid scalding equipment or operators; After cooling, add essence, pigment, colloid and other auxiliary materials to mix evenly to form a stretchable and extrudable plastic property - equipment design focuses on "rapid heat dissipation", without heat preservation function.Forming process stageChocolate molding is mainly based on injection molding, with temperature control as a supplement. The commonly used injection molding method is to inject the insulated chocolate slurry into the mold, and then send it into a cooling tunnel (temperature 5-10 ℃) for rapid solidification molding. The entire process requires precise control of the mold temperature (28-30 ℃) and cooling speed to prevent premature solidification or abnormal crystallization of the slurry in the mold. The equipment needs to integrate the functions of "injection molding+insulation+rapid cooling".Candy molding is mainly based on "stamping/extrusion, with rapid shaping as a supplement": hard candy is commonly stamped (by placing cooled sugar blocks into a mold and extruding them through a punch), while soft candy is commonly extruded (by extruding plastic sugar blocks into strips or blocks through an extruder mold) - the core requirement is "rapid shaping" to avoid sugar sticking to the equipment, so the equipment needs to be equipped with anti stick coatings (such as PTFE coatings) and rapid release structures, without the need for temperature control and insulation components.2. Core equipment differences: essential differences from the perspective of functional designThe core equipment for chocolate and candy production has significant differences in "processing methods," "control parameters," and "core components." The following will analyze each key equipment one by one:Raw material refinement equipmentChocolate production must be equipped with specialized grinding machines (three roll grinding machine, five roll grinding machine or ball mill): their core function is to refine cocoa and sugar particles to 15-30 μ m through multi roll rolling or ball grinding - the roller spacing inside the equipment can be accurately adjusted (the minimum spacing can reach below 10 μ m), and a temperature control system is required (the grinding process generates heat and needs to be cooled to 50-60 ℃ to avoid excessive melting of cocoa butter).Candy production does not have dedicated refining equipment: because sucrose and syrup dissolve in a delicate liquid state, impurities only need to be removed through the filter screen (pore size 50-100 μ m) of the dissolution tank, without additional refining steps, and the equipment configuration is simpler.Core process equipmentChocolate Exclusive: Refiner and ThermostatRefining machine: divided into intermittent ball mill and continuous refining machine, equipped with stainless steel balls or special grinding media inside. Through long-term low-speed stirring (speed 10-30r/min), the raw material particles are further homogenized, while releasing the silky texture of cocoa butter - the equipment needs to have long-term stable operation ability, and can accurately control the stirring time and temperature (50-60 ℃) to avoid raw material overheating and deterioration.Thermostat: It is a landmark equipment in chocolate production, divided into continuous and intermittent types, with multiple temperature control zones (heating zone 45-50 ℃, cooling zone 27-28 ℃, reheating zone 30-32 ℃) inside. The slurry is driven through each zone by a conveyor belt or stirring blade to forcibly control cocoa butter crystallization - the equipment needs to have extremely high temperature control accuracy (± 0.5 ℃), otherwise it will cause crystallization failure and product scrap.Candy Core: Sugar Boiling PotThe core equipment for candy production is the sugar pot (vacuum sugar pot, atmospheric pressure sugar pot, or continuous sugar pot), with the core function of "evaporating water+concentrating sugar materials":A vacuum sugar pot is commonly used in the production of hard candy, which reduces the boiling point by vacuuming (water can be evaporated at 100-120 ℃), avoiding high-temperature burning of sugar materials, and accurately controlling the moisture content (≤ 1.5%);The commonly used sugar boiling pot in the production of gummies is at atmospheric pressure, with a temperature controlled at 105-110 ℃, retaining more moisture (15-18%) to ensure a soft and elastic texture;The core components of the equipment are heating devices (electric heating or steam heating) and moisture control systems (such as humidity sensors), which do not need to consider lipid crystallization issues and focus more on "temperature control and moisture evaporation".Forming equipmentChocolate molding machine: injection molding is the main focus, temperature control is the keyChocolate molding is mainly carried out by injection molding machines, which need to integrate three core functions:Insulation system: The slurry storage tank and injection head before injection molding need to be continuously insulated at 30-32 ℃ to prevent premature crystallization of cocoa butter;Precision injection molding: The aperture and injection speed of the injection molding head can be adjusted to ensure that the slurry filling amount of each mold is consistent (error ≤ 2%), avoiding product weight deviation;Rapid cooling: After injection molding, the mold needs to be sent into a cooling tunnel (temperature 5-10 ℃, cooling time 5-10 minutes) to allow the chocolate to quickly solidify and form - the temperature gradient of the cooling tunnel needs to be uniform to prevent cracks in the product.Candy molding machine: mainly stamping/extrusion, anti sticking is the keyCandy molding equipment is divided into two categories according to their categories:Hard candy commonly used stamping forming machine: The equipment includes a sugar conveying device, a mold turntable, and a punch assembly. The cooled sugar blocks are fed into the mold and quickly extruded (pressure 5-10MPa) by the punch to shape. The surface of the mold needs to be coated with an anti stick coating (such as Teflon) to avoid sugar adhesion;Commonly used gummy candy extrusion molding machine: The equipment includes a screw conveying system, a molding mold, and a cutting component. The plastic sugar material is extruded into the mold through a screw, and then cut into strips or blocks. It is then cut into a fixed length by a cutting knife - the extrusion speed (1-3m/min) and cutting frequency need to be controlled to ensure consistent product size, without the need for insulation or cooling components.3. Key technological differences: determining the core parameters of the equipmentTemperature control accuracyChocolate equipment requires extremely high precision in temperature control: whether it is precision grinding (50-60 ℃), refining (50-60 ℃), temperature regulation (heating 45-50 ℃/cooling 27-28 ℃/reheating 30-32 ℃) or molding (injection molding head 30-32 ℃/cooling tunnel 5-10 ℃), temperature deviation must be controlled within ± 0.5-1 ℃, otherwise it will directly damage cocoa butter crystallization, resulting in rough taste and surface frosting of the product.The temperature control accuracy of candy equipment is relatively loose: during the boiling stage (hard candy 140-150 ℃, soft candy 105-110 ℃), the temperature deviation is allowed to be ± 2-3 ℃, and during the molding stage, only the cooling temperature needs to be controlled (hard candy 60-70 ℃), without the need for precision to decimal places - as long as it does not affect the hardness or plasticity of the sugar material, slight temperature fluctuations will not cause product scrap.Anti stick and lubrication designThe anti sticking design of chocolate equipment focuses on "avoiding cocoa butter adhesion": due to the large amount of cocoa butter contained in chocolate slurry, during the injection and demolding stages, the mold needs to be kept smooth and temperature stable (28-30 ℃), without the need for additional anti sticking agents, only through temperature control to reduce adhesion; Food grade lipid lubricants (such as cocoa butter based lubricants that meet FDA standards) should be used for lubrication to avoid conflicts with cocoa butter systems.The anti sticking design of candy equipment focuses on "avoiding high-temperature adhesion of sugar materials": sugar materials have extremely strong viscosity at high temperatures (especially hard candy around 150 ℃), so stamping molds and extruder screws need to be coated with PTFE anti sticking coatings, and some equipment also needs to spray a small amount of food grade anti sticking oil (such as palm oil) before forming; Ordinary food grade lubricants can be used for lubrication without considering compatibility with lipid systems.Material conveying methodThe material transportation of chocolate equipment requires "insulation+low speed": whether it is the slurry after precision grinding, refining or before forming, it needs to be transported through pipelines or conveyor belts with insulation layers, and the conveying speed needs to be slow (1-2m/min) to avoid the slurry from generating heat due to friction or temperature drop, which may damage the crystalline state.The material transportation of candy equipment requires "fast+heat dissipation": the boiled sugar material needs to be quickly transported through a conveyor belt with a cooling interlayer (3-5m/min), and at the same time, it needs to be cooled by a fan to avoid solidification or adhesion of the sugar material during transportation. The conveying pipeline does not need insulation, but instead needs to have heat dissipation function..EditContent ul{margin-left: -.4rem;padding-inline-start: .4rem;}.EditContent ul ul{margin-left:0;}
09-09Knowledge
The daily maintenance of all equipment should be carried out in a shutdown and power-off state to avoid safety accidents, and maintenance tools (such as cloths, wrenches, lubricants) should be disinfected in advance to prevent contamination of food contact parts.1. Cleaning: Eliminate residual pollution and ensure food safetyCleaning is the foundation of candy machinery maintenance - candy raw materials (sugar, syrup, additives) are prone to adhere to the surface of the equipment, and long-term residue can cause equipment corrosion, component jamming, and may also breed microorganisms, affecting product hygiene.Cleaning of food contact parts:Wipe or rinse the inner wall of the sugar pot, conveyor belt, molding mold, feeding port, and other parts that come into direct contact with candy with 70-80 ℃ hot water and food grade cleaning agent (such as food grade sodium hydroxide solution, with a concentration that meets food safety standards) to remove sugar stains and burnt residue.After cleaning, rinse thoroughly with purified water or sterile water to avoid residual cleaning agents. Finally, wipe and disinfect with food grade disinfectant wipes (such as chlorine containing disinfectant wipes, with a concentration of 50-100ppm), air dry, and then turn on the machine.Cleaning of non food contact parts:Wipe the dust and oil stains on the equipment casing, control panel, and motor surface with a dry cloth to prevent dust from entering the motor or circuit and causing malfunctions.Clean up the sugar residue and waste on the ground below and around the equipment to avoid attracting insects and rodents or affecting the heat dissipation of the equipment after accumulation.2. Inspection: Identify potential hazards in advance to avoid sudden malfunctionsBefore and after daily startup and shutdown, it is necessary to conduct a comprehensive inspection of the equipment, with a focus on components that are prone to wear, looseness, and leakageStructural component inspection:Check whether the connecting parts such as screws, nuts, and buckles are loose (such as the mold fixing screws of the molding machine and the tension bolts of the conveyor belt). If they are found to be loose, they should be tightened with a torque wrench according to the standard torque in a timely manner (refer to the equipment manual for different component torques).Check the wear of the conveyor belt and transmission belt: If there are cracks or deformations on the surface of the conveyor belt, or if the belt slips or deviates, adjust the tension or replace it in a timely manner (to avoid candy conveyor jamming and molding misalignment).Electrical system inspection:Check whether the insulation layer of the power and signal lines is damaged, and whether the plugs and sockets are in good contact to avoid short circuits or leakage.Observe whether the control panel indicator lights and instruments (such as temperature gauges and pressure gauges) are displaying normally: If the reading deviation of the sugar pot temperature gauge exceeds ± 2 ℃, it needs to be calibrated before use to prevent excessive boiling or failure to meet the standard of sugar ingredients.Safety device inspection:Confirm the effectiveness of the emergency stop button, protective barrier, and photoelectric sensor: After pressing the emergency stop button, the equipment needs to be immediately powered off; When the protective fence is missing, it is forbidden to turn on the machine to avoid the operator's hands getting caught up in the transmission components.3. Lubrication: Reduce component wear and reduce operating noiseThe transmission components of candy machinery, such as gears, bearings, and chains, need to be regularly lubricated to reduce friction losses during long-term high-speed operation. When lubricating, attention should be paid to the "food grade" requirements to avoid lubricating oil contamination of candy.Lubrication parts and grease selection:Gears and chains: Use food grade chain lubricants (such as mineral oil-based lubricants that meet FDA standards) and avoid using industrial grade lubricants (containing heavy metals or harmful additives).Bearings: Use food grade grease (such as polytetrafluoroethylene based grease), replenish every 3-5 days, and clean the old grease and dust on the surface of the bearings before replenishment.Key points of lubrication operation:The lubrication amount should be "covering the surface of the component without dripping": too much can cause oil stains to adsorb dust and increase component resistance; If it is too small, it cannot provide lubrication.Lubricating components near the food contact area (such as the mold transmission bearings of the molding machine) should be wiped with a clean cloth after lubrication to prevent excess grease from dripping onto candy.4. Adjustment: Ensure equipment accuracy and stabilize product qualityDuring the production process, equipment parameters may deviate due to component wear or changes in raw materials, and need to be adjusted in a timely manner to ensure that the shape, weight, and hardness of the candy meet the standards.Common adjustment items:Molding machine: If the candy has burrs or incomplete shape, the closing gap of the mold needs to be adjusted (generally controlled at 0.1-0.3mm); If the weight deviation of the candy exceeds ± 5%, the flow valve of the feeding port needs to be calibrated.Sugar pot: If the viscosity of the sugar material is abnormal (too thin or too thick), the heating temperature or stirring speed should be adjusted (such as when boiling hard sugar, the temperature should be controlled at 140-150 ℃ and the stirring speed should be 50-80r/min).Packaging machine: If the packaging film has wrinkles or the seal is not firm, the film feeding speed and heat sealing temperature need to be adjusted (the heat sealing temperature is adjusted according to the packaging film material, such as 120-140 ℃ for PP film and 100-120 ℃ for PE film).5. Record: Establish and maintain records, trace equipment statusAfter daily maintenance, it is necessary to fill out the "Candy Machinery Daily Maintenance Record Form", which includes:Maintenance date, maintenance personnel, equipment number;The specific contents of cleaning, inspection, lubrication, and adjustment (such as "replacing one conveyor belt" and "calibrating the sugar pot temperature gauge");Discovered problems and their solutions (such as "loose screws on the molding machine mold, tightened");Equipment operating parameters (such as startup time, production quantity, downtime due to malfunctions).By recording the historical status of traceable equipment, it facilitates subsequent troubleshooting of periodic failures (such as counting the number of failures of a certain device every month to determine whether major repairs are needed)..EditContent ul{margin-left: -.4rem;padding-inline-start: .4rem;}.EditContent ul ul{margin-left:0;}
09-09Knowledge
The maintenance quality of fruit machinery directly determines the service life, production continuity, and candy product quality of the equipment. Its core lies in "targeted protection (adapting to the viscosity and high temperature characteristics of sugar materials), compliant operation (complying with food safety and equipment specifications), and risk prediction (avoiding potential faults in advance)". Considering the characteristics of equipment involved in multiple stages such as boiling, forming, and packaging in candy production, it is important to pay attention to the following five dimensions of precautions:1. Safe operation is a prerequisite: eliminate personal and equipment risksStrictly follow the principle of "shutdown and power-off"All maintenance operations (such as cleaning, lubrication, and parts replacement) must be carried out after the equipment has been completely shut down and the main power supply has been cut off. It is strictly prohibited to perform "live maintenance" or "maintenance while running" - especially for sugar pans (high temperature of 140-150 ℃) and high-speed transmission components of molding machines (such as turntables and conveyor belts). Live operations can easily cause safety accidents such as burns and hand entanglement, and may cause sudden equipment start-up due to accidental button contact, resulting in part damage.Take good personal and equipment protection measuresMaintenance personnel are required to wear food grade gloves (to avoid hand grease contamination of equipment), heat-resistant gloves (when in contact with boiling systems), goggles (to prevent splashing when cleaning sugar residue), and are prohibited wearing loose clothing or accessories (such as bracelets and watches) to prevent entanglement with transmission components.Before maintenance, it is necessary to cover the electrical control panel, motor junction box and other key parts of the equipment with waterproof cloth or plastic film to avoid the infiltration of cleaning water and lubricants, which may cause short circuits or circuit failures.Standardize the use and maintenance toolsAvoid using tools that do not meet equipment requirements: for example, when disassembling mold screws, use a torque wrench that matches the specifications (operate according to the torque values indicated in the equipment manual), and prohibit the use of brute force or wrenches that do not match the size to prevent screw slippage or mold deformation; When cleaning the sugar residue inside the equipment, it is necessary to use food grade nylon brushes and plastic shovels. It is strictly prohibited to use hard tools such as steel wire balls and sandpaper to avoid scratching the anti sticking coating of the equipment (such as the inner wall of the sugar pot and the mold of the molding machine), which may cause more serious adhesion of the sugar material in the future.2. Cleaning and maintenance should meet "dual standards": balancing food safety and equipment protectionCleaners and cleaning methods must comply with food regulationsFood contact parts (such as the inner wall of the sugar pot, forming molds, conveyor belts, and discharge ports) must use food grade cleaning agents (such as neutral detergent that meets the GB 14930.1 standard, low concentration food grade sodium hydroxide solution), with a concentration controlled at 0.5% -1% (too high can corrode stainless steel equipment, too low cleaning power is insufficient). Industrial cleaning agents (such as laundry detergent, degreaser) are strictly prohibited, as their chemical residues can contaminate candy and endanger food safety.Avoid "high temperature rapid cooling" during cleaning: High temperature components such as stainless steel sugar pans and molding machine molds should be naturally cooled to below 40 ℃ and then cleaned with warm water (40-60 ℃). It is forbidden to directly rinse high-temperature equipment with cold water to prevent equipment cracking or deformation caused by thermal expansion and contraction; Silicone molds (such as gummy molds) should be gently wiped with 30-40 ℃ warm water to avoid accelerated aging of the mold due to high temperature water.Cleaning requires' no dead corners, no residue 'Key areas that are prone to storing sugar residue should be cleaned up, such as the root of the mixing blade in the sugar pot, the pattern of the mold cavity in the molding machine, the joint gap of the conveyor belt, and the edge of the heat sealing knife in the packaging machine. If there is residual sugar residue in these areas, it will carbonize and zoom under high temperature for a long time, which not only affects the subsequent candy taste, but also may block the equipment channel (such as the feeding port), leading to production lag. After cleaning, rinse 2-3 times with purified or sterile water to ensure no residue of the cleaning agent. Finally, invert and drain or dry with a food grade cloth.3. Lubrication maintenance requires precise adaptation to avoid contamination and component wearStrictly select 'food grade lubricants'The lubrication of candy machinery needs to distinguish between "food contact area" and "non-contact area":Components near the food contact area (such as molding machine mold transmission bearings, conveyor belt rollers) must use food grade lubricants that comply with FDA or GB 4806.1 standards (such as polytetrafluoroethylene based lubricants, cocoa butter based lubricants). Industrial grade lubricants (containing heavy metals and harmful additives) are strictly prohibited to prevent lubricant leakage and contamination of candy;Non contact areas such as motor bearings and gearboxes can use ordinary industrial grade lubricants, but it is necessary to avoid lubricants splashing onto food contact parts. It is recommended to install splash guards in these areas.Control lubrication 'quantity and frequency'The lubrication amount should be "covering the surface of the component without dripping": too much will adsorb dust and form oil sludge, increasing component resistance (such as gear rotation jamming); Too little can prevent the formation of an effective oil film, leading to dry wear of components (such as chain wear and breakage). For example, when lubricating a chain, it is necessary to evenly apply lubricating oil to the chain link pin shaft and replenish it every 3-5 days; When lubricating bearings, the amount of grease filling should be 1/3-1/2 of the internal space of the bearing.Before lubrication, it is necessary to clean up old grease and impurities: Use a clean cloth to wipe off the old grease and dust on the surface of the components, and then apply new lubricant to avoid the mixing of new and old grease, which may cause a decrease in lubrication effect (such as grease deterioration or poor fluidity).4. Equipment inspection should focus on key points: predicting potential faults in advanceKey inspection for components that are prone to wear and high riskTransmission system: Check the tension of the conveyor belt and transmission belt daily (the sag of the conveyor belt should not exceed 5mm, and the belt should not slip or deviate). If there are cracks or surface wear (such as the surface of the conveyor belt becoming fuzzy), it should be adjusted or replaced in a timely manner; Check the tightness of the chain and the wear of the links. If the links are loose or stuck, adjust them with a tensioning device or apply lubricant to reduce friction.Temperature control system: Calibrate the temperature sensors of the sugar pot and packaging machine's heat sealing knife daily (compare with a standard thermometer, adjust if the deviation exceeds ± 2 ℃), to prevent excessive boiling of sugar materials (hard sugar burnt) or inadequate packaging sealing (sugar leakage) caused by temperature control; Check if there is any burnt residue on the surface of the heating tube. If it accumulates too much, it will cause uneven heating and needs to be cleaned regularly.Safety devices: Daily testing of emergency stop button (press to immediately power off the equipment), protective barrier photoelectric sensor (stop the equipment if blocked), overload protection device (such as automatic power off when the motor is overloaded), to ensure that all safety devices are effective and avoid accidents caused by safety failure.2、Record 'device operation data' and trace anomaliesEstablish a Candy Machinery Maintenance Record Form, detailing daily maintenance tasks such as "replacing one conveyor belt", "calibrating the sugar pot temperature sensor", and "replenishing gearbox lubricating oil"; Simultaneously record the operating parameters of the equipment (such as startup time, production quantity, and number of failures and shutdowns) - through data, periodic failures can be predicted (such as a molding machine experiencing mold jamming twice a month, and checking whether the mold fixing screws are loose or the mold is worn), to avoid sudden failures causing the production line to shut down.5. Differentiated maintenance for special scenarios: adapting to device characteristicsMaintenance after long-term shutdown (such as holiday shutdown)Thoroughly clean: All equipment needs to dismantle food contact parts (such as molds and mixing paddles), thoroughly clean them with food grade cleaning agents, and then disinfect and dry them with disinfectant water to prevent residual sugar residue becoming moldy;Rust prevention protection: Stainless steel components (such as boiling pots and conveyor belt brackets) need to be coated with food grade rust prevention oil to avoid long-term idle rusting; Lubricants should be added to components such as motors and bearings to prevent internal rusting and sticking;Moisture and dust prevention: Cover the equipment with a dust cover to keep the workshop ventilated and dry, and avoid damp environments that may cause electrical systems to become damp (such as control panel short circuits).Seasonal maintenance (such as high temperature in summer and low temperature in winter)Summer: Focus on inspecting the equipment cooling system (such as motor fans, cooling tunnel fans), cleaning the dust at the cooling ports, and preventing motor overload caused by high temperatures; Summer specific lubricants can be used for lubrication (with slightly higher viscosity to avoid oil melting and loss at high temperatures).Winter: Check whether the equipment pipelines (such as raw material conveying pipes and steam pipes) are frozen and blocked. If the workshop temperature is too low (below 10 ℃), insulation layers need to be added to the pipelines; Before starting the equipment, it is necessary to idle for 5-10 minutes to allow the lubricating oil to flow fully and avoid component jamming caused by low temperature.Maintenance of easily corroded components (such as sugar pans and syrup conveying pipes)These components are exposed to high concentration sugar materials (acidic or alkaline) for a long time, and regular inspections should be carried out to check for corrosion spots on the surface (such as spot rust on the inner wall of a stainless steel sugar pot). If corrosion is found, food grade polishing paste should be used to gently polish and repair it; After daily cleaning, it is necessary to thoroughly dry it to avoid the combined effect of moisture and residual sugar to accelerate corrosion.6. Personnel and Training: Ensuring Maintenance ProfessionalismMaintenance personnel must undergo professional training and be qualified before taking up their posts. They should be familiar with the structural principles of the equipment (such as the mold transmission mechanism of the molding machine, the temperature control logic of the sugar pot) and safety operating procedures. Non professionals are prohibited disassembling core components (such as motors and PLC control systems); Regularly organize maintenance skills training and update maintenance knowledge (such as the use of new food grade lubricants and the operation process of automatic cleaning systems) to avoid equipment damage or food safety risks caused by improper operation.
09-08Knowledge
Copyright: Chaozhou Shengyang Machinery Co., Ltd
粤ICP备2025488259号-1
Copyright: Chaozhou Shengyang Machinery Co., Ltd
粤ICP备2025488259号-1
