Operation after the multi-functional stuffing machine is stopped
The multi-functional filling machine is a highly efficient and convenient food processing equipment widely used in the food production field. Its working principle is relatively simple and efficient. The kneaded dough and mixed filling are placed into the dough hopper and filling hopper respectively. After starting the switch, the machine automatically wraps the filling inside the dough. By adjusting the dough and filling control switches, the machine can produce the required weight of products through shaping and conveying via a conveyor belt.
Shutting down the multi-functional filling machine:
1. Gradually reduce the load
Stop feeding: After completing a batch of production, first stop the supply of dough and filling. Close the hopper valves or stop the conveyor belt to allow the material in the equipment to be gradually consumed, avoiding sudden shutdown that could cause blockage or residue. For example, when making steamed buns, first stop adding new ingredients to the dough and filling hoppers. Only proceed to the next step after the dough and filling have been wrapped.
Reduce operating speed: Slowly reduce the operating speed of the equipment, gradually transitioning it from high-speed production to low-speed operation. This reduces the impact on equipment components caused by sudden shutdowns and also facilitates the cleaning of residual materials inside the equipment. For example, gradually slow down the conveyor belt speed and gradually reduce the rotation speed of the mixing device.
2. Thorough Cleaning and Maintenance
Disassembly and Cleaning: After shutdown, disassemble and clean all components of the equipment. This includes key components such as the dough extrusion device, filling pump, and cutting blades. Use appropriate cleaning agents and tools for thorough cleaning to remove oil, flour, and filling residue. For example, remove the screw of the extrusion device, clean it with hot water and detergent, and then brush away any residue from the crevices.
Inspecting Component Condition: During cleaning, check the wear and tear of each component for signs of damage. If any wear or damage is found, replace or repair it promptly. Also, check the seals for integrity; replace any faulty seals to ensure the equipment's sealing performance.
3. Recording and Summary
Production Records: Record relevant data for this production run, including production time, output, raw material consumption, and equipment parameters. These records help analyze trends in production efficiency and product quality, providing a reference for subsequent production. For example, record parameters such as filling weight and dough thickness for different batches of products for comparison and improvement.
Experience Summary: Summarize the problems encountered and their solutions during this operation, as well as the equipment's operating status and maintenance points. This can help operators improve their operating skills and maintenance levels, and also provide a basis for equipment optimization and improvement. For example, if it is found that a certain filling is prone to clogging during production, preventative measures can be taken in future production.