Chaozhou Shengyang Machinery Co., Ltd

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 safety

Cleaning 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 malfunctions

Before 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 leakage

• Structural 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 noise

The 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 quality

During 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 status

After 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).