Recently, the relevant departments of some places conducted supervision and spot checks on industrial and commercial electric food processing equipment, and randomly inspected 60 batches of products, of which 10 batches were unqualified. The unqualified items included protection against touching parts, structure and grounding measures. Off, moisture resistance is unqualified, input power and current are unqualified, power connection and external cord are not qualified, etc. At present, unqualified products have been properly handled. Then, for reasons of non-conformity, food equipment manufacturers How to deal with it?
Unqualified sampling of multiple projects
With the rapid development of the food industry, many food production and processing have achieved mechanization and automated production. In the face of industrialization, related food processing machinery is indispensable in production, and product categories are becoming more and more abundant. According to the survey of China Food Machinery Network At present, there are meat equipment, food packaging machinery, refrigeration equipment, commercial kitchen equipment and planting picking equipment on the market to meet the needs of different customers in the market.
As a whole, the variety of domestic food equipment, product appearance, structure, material, quality and comprehensive product performance are guaranteed, but it is not excluded that some food equipment manufacturers in order to save costs, obtain greater profits, cut corners, technical investment is not enough, This leads to unreasonable product structure, power, process design, etc. There is a certain safety risk in the use or maintenance. So, how can food equipment manufacturers prevent micro-duration and reduce safety risks?
The author understands that, in general, common industrial and commercial electric food processing equipment does not exceed 15 kW. If more power is required, a thicker power cord must be used, but the product is not qualified for protection against live parts. Does not rule out the risk of electric shock in the use or maintenance.
In this regard, food equipment manufacturers should not highlight the 'safety-safe' surfaces, parts, and parts in accessible areas, such as covers, doors, covers, and demolition, cleaning detachable parts, so that users may directly touch live parts. At the same time, the holes in the equipment, the gap should not be too large, and have a certain resistance to deformation, to ensure the use of processing equipment, maintenance and safety.
In addition, for embedded, stationary and kitchen components delivered in separate components, such as range hoods, dishwashers, integrated stoves, etc., before installation, their 'safety-safe' parts are protected with at least insulation. In addition to the insulation required, the outer casing should also be considered for moisture resistance. Otherwise, water may penetrate into the appliance, which may cause internal short circuit. On the other hand, the processing equipment belonging to the metal casing may have the risk of electric conduction and electric shock.
As mentioned above, the grounding measures are unqualified, which will also cause potential shock hazard to the product. The insiders pointed out that the grounding measures are mainly for the purpose of using the metal parts of the electrical appliances that may be charged after the insulation material is damaged or in other cases. To a certain degree of safety protection. In other words, to a certain extent, it can guarantee that the metal casing is charged in the case of insulation damage or accident, and the ground voltage generated during leakage does not exceed the safe range, ensuring personal safety.
In addition to the above-mentioned unqualified items, there are also unsatisfactory power supply connections and external cord items. Some companies use power cords that do not meet the standard requirements. The main products are commercial induction cookers (kits), step-type electric water heaters, classics. Split-type drinker. According to the professional, due to the movement, aging or improper operation of the food equipment, the power connection and the external cord are prone to damage, loose, how to strengthen the power connection and the external cord to ensure the safety of users important.
It is worth noting that commercial induction cookers (cookers) are more stringent than power supply connections and external cords. In general, commercial kitchen equipment is exposed to oily, oily environments, of course, power connections. The power cord is bound to stick to oil. If the product-related indicators are not in compliance or the user's operation is wrong, it is easy to have electric shock and fire safety hazard. Therefore, it is forbidden to use the appliance jack and the power connection and external soft. The line is reinforced.
In general, most industrial and commercial electric food processing equipment on the market can pass the quality and safety, and consumers can use it with confidence! Therefore, it is hoped that food equipment manufacturers will develop and produce food equipment, and must meet the relevant product project indicators. Guarantee user safety.