Attention should be paid to various aspects such as equipment installation and commissioning, operation specifications, maintenance, safety protection, and production environment during the use of the powder strip equipment. The following is a specific introduction:

Equipment installation and debugging

Reasonable layout: When installing equipment, it is necessary to strictly follow national regulations for the layout of water and electricity pipelines to ensure safe use of electricity. For example, the laying of wires and cables should comply with safety standards, avoid disorderly wiring or proximity to high temperature and humid areas, and prevent safety hazards such as electrical leakage.

Equipment debugging: Before formal production, the main operators should be present to conduct equipment debugging. Check if there are any debris at the feeding area, powder cutting blade area, bearings, screen mesh, chain, conveyor belt and other parts to prevent them from getting caught up in the core components of the equipment and causing operational failures. At the same time, adjust equipment parameters such as the height of the powder leakage machine and the distance between the bottom of the ladle and the water surface to ensure consistent thickness of the leaked powder strips.

Operating Specifications

Pre operation inspection: Before starting up and using, carefully check whether all components of the equipment are normal. Check whether the motor, gearbox, and bearing seat are overheated and have abnormal sounds to ensure that the equipment is in good operating condition. It is also necessary to check whether the thermocouple socket is firmly inserted to prevent loosening or improper insertion from affecting the accurate temperature value and misleading normal production.

Mixing materials according to proportion: strictly mix starch, water, additives and other materials according to the prescribed proportion. For example, when making a paste, mix a small amount of starch with warm water, stir while adding a certain amount of boiling water or heating with steam until it is gelatinized. The paste should be crystal clear and transparent. When making dough, add weighed starch and food additives to the paste, stir evenly, and be careful to avoid forming bubbles in the starch dough.

Control process parameters

Water temperature: The water temperature in the pot should be controlled above 90 ° C and kept consistent to ensure that the vermicelli is fully cooked. After entering the pot, the vermicelli stays in the pot for 3-5 seconds. If the time is too short, the vermicelli will not be cooked, and after forming, it will have poor toughness, no luster, and is prone to dry white strips; If the time is too long, it is easy to stack in the pot, resulting in messy strips. This not only reduces the flour yield, but also results in high viscosity and low tensile strength of the cooked vermicelli, making it difficult to dry and reducing production.

Dough state: When kneading, the temperature of the starch balls should be controlled at around 40 ° C, and the moisture content of the kneaded starch balls should be within the range of 48% -50%; The vacuum degree of the dough during the powder leakage process should be maintained at around 95kpa to ensure consistent thickness of the leakage strips.

Pulling speed: When pulling the pot, pay attention to the pulling speed and promptly remove the broken vermicelli from the boiling pot and cold water tank.

Equipment maintenance and upkeep

Daily cleaning: After each use or shutdown, clean the equipment and remove any remaining broken residue. Starch has a high viscosity, and when mixed with water to make starch paste, it is easy for residue to adhere to the equipment and needs to be cleaned in a timely manner. When cleaning and wiping, it is necessary to cut off the power before proceeding. Use a soft bristled brush, clean cloth, and clean water to carefully wipe the parts that are prone to material retention, such as the inlet, outlet, and conveyor belt, to prevent drying and blockage. Regular deep cleaning is also required.

Regular lubrication: Clearly define the lubrication parts and cycles for motor bearings, transmission chains, etc., and it is recommended to lubricate high running components once a week or every two weeks. Select appropriate lubricants based on the location, such as special lubricating grease for bearings and lubricating oil with moderate viscosity for transmission chains, and add them according to the specified amount to ensure smooth operation and reduce wear.

Component inspection and replacement: Regularly check for damage and deformation of vulnerable parts such as filters and molds, and replace them promptly if any problems are found. At the same time, tighten the screws and nuts of each connecting part of the equipment every two weeks to prevent loosening due to vibration and ensure overall stability. Regularly inspect and maintain the cutting edges of the horizontal and vertical knives to prevent premature damage that may affect normal operation.

safety protection

Personal protection: Operators should wear labor protection equipment that meets national standards, including but not limited to safety helmets, work clothes, anti slip shoes, gloves, goggles, etc., to prevent accidental injuries during operation.

Equipment protection: Ensure that the safety protection devices of the equipment are intact and effective, such as guardrails, protective covers, etc. During the operation, it is strictly prohibited to touch the running components to prevent mechanical injury. It is strictly prohibited to add or remove materials while the machine is running to avoid accidents.

production environment

Temperature and humidity: Control the temperature and humidity of the production environment to avoid affecting the quality of equipment and noodles. For example, in the drying process, if hot air drying is used, the temperature of the hot air should generally be below 60 ° C to prevent the noodles from deforming or affecting their quality due to excessive temperature.

Hygiene conditions: Keep the production environment clean and hygienic, regularly disinfect equipment and work areas. Prevent dust, impurities, etc. from mixing into the noodles, which may affect the hygiene quality of the product.