Food machinery and equipment use more tools | use maintenance is a big deal

Who did not have two or three knives at home? When I was a kid, I knew that I had to use a knife to cut vegetables. I always thought that a knife would go in the hand. However, I saw my mother cutting vegetables, and used meat and vegetables to cut vegetables. In order to change it, you can only know if it is a blunt knife with a blunt knife, and there will be no gaps at random. The sharpness of the fruits and vegetables is very sharp, and it's easy to create the effect of a rake. And the knife for uncle meat on the meat stalls is both sharp and heavy, and it is necessary not to be exhausted.

Food machinery and equipment deal with ingredients, will inevitably have a variety of chop cutters, cutters naturally occupy a higher position in them. Cutting equipment, juice extraction equipment, pasta cut off and other processing equipment can not do without cutting tools, Poultry meat slaughter In addition, cutting and cutting machines and other equipment in the food packaging stage also need to cut off the film packaging. These tools have different sharpness and use conditions and can deal with them. The food situation is also different. For example, a multi-purpose vegetable cutter produced by a company in Zhejiang can deal with root vegetables and leafy vegetables, but there is no way for all broken cauliflower and tomatoes that are difficult to shape after cutting. Despite this, the tool position Whether correct, how to change the knife ... These are the common problems that food machinery and equipment need to face.

The rationality of tool setting is a problem that the relevant food machinery and equipment manufacturers need to consider when designing and manufacturing food machinery equipment. This includes the cutting methods of cutting tools, the number of tools and other factors. Still taking the vegetable cutter as an example, a company developed The third-generation vegetable cutter equipment, the first generation of vegetable cutters to imitate manual labor, use the crankshaft to drive the cutter to move up and down, but this kind of tool setting makes the production efficiency not high enough, and the cutter and the conveyor belt rub against each other, and it is easy to take the rubber belt. Mixed into the vegetables; the second generation of equipment to improve the tool, the use of dual-cutting tools to cut the dishes, the width, the length of the two dimensions are limited, but the degree of regulation of this device is limited, can not complete a small grain of food Cutting; The third-generation vegetable cutter adds tools on the basis of the second generation. Through three processes, the combination of four knives solves the problem that the second-generation equipment cannot cut small particles. After the finished product was successfully produced, it was greatly welcomed by the market. .

According to the daily life experience, we can easily know that the tool will wear to a certain extent during use. This kind of wear can not be avoided. After the wear, the processing speed and accuracy of the ingredients will be easily affected. The cutters like cutting machines are not sharp enough. It is easy to cause the phenomenon that the ingredients are still sticking after cutting, which affects the subsequent processing of the ingredients. In addition, the abnormal operation of the cutters of the food machinery equipment may cause certain damage to the tool holder system.

How to solve this phenomenon? At present, there are two ways to solve the problem. One is the use of intelligent equipment to achieve the monitoring and adjustment of the tool. By loading the software or equipment for intelligent recognition of the production line, etc., can be achieved through analysis. Relevant information (such as the degree of food processing) judges the remaining service life of the tool and automates the tool change program. This automatic judgment of the machine can make the tool change more timely than manual and accurately find the equipment shortage.

However, at present, the degree of intelligentization of food machinery equipment using tools is not high, and most equipments need to be replaced manually when replacing tools. Therefore, more food machinery equipment manufacturers choose to provide training, equipment manuals, etc. to inform the use of equipment. How to reduce tool wear and tool change. Generally, how to reduce tool wear has become a necessary knowledge for food machinery equipment manufacturers and equipment users.

Improper installation, improper device selection, and incomplete cleaning are the culprits in accelerating the wear of the cutting tool. Therefore, the tool part of the food machinery equipment needs to pay attention to the daily thorough cleaning. Some food machinery equipment is equipped with a self-cleaning system for this purpose. The hygiene of self-cleaning protection equipment; in addition to the use of the manual to specify the different tools in different situations, and require equipment users to check the wear of the tool and the corresponding components, the tool part of the equipment is designed to be easily removable form; Finally, it is required to check whether any foreign materials are present in various parts before the tool is installed. Use appropriate tools during the installation. Check the rotation of the tool after installation and start the equipment.

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