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Characteristics of safety design of confectionery equipment
1. Meet food safety and production safety needs.
The purpose of the safety design of confectionery equipment is to prevent food producers from being harmed during the food production process and to ensure the safety of food processing. Food safety and production safety are two important aspects of the safety and hygiene design of food machinery. On the one hand, it lies in the food itself, and on the other hand, it pays attention to the safety of food producers. During the design process, these two aspects are indispensable.
2. Highlight the importance of safety and health.
That is to say, in the actual production process, food safety and production safety must be focused on. Safety and health should be superior to economic benefits, that is, economic benefits should be considered on the premise of achieving safety and health. The application of this design concept can well ensure food safety and is also the primary purpose of food production.
3. Safety and health design are given priority.
It refers to taking safety and hygiene as the prerequisite for the safety and hygiene design of food machinery. All designs must be carried out around safety and hygiene. Without safety and hygiene, there will be no food machinery safety and hygiene design. During the design process, the relevant technical means adopted must adhere to safety and health as the core, so as to ensure that the subsequent design can be effectively carried out.
Main design goals
1. Applicability
It mainly means that the relevant contents of the safety and hygiene design of confectionery equipment can be applied in actual production, effectively meet production needs, and ensure the safety and reliability of food. Applicability is the prerequisite for design, and it is also the prerequisite for design to function and be suitable for production.
2. Stability
During the food production process, the safety and hygienic design of food machinery must ensure stability. When food machinery is operating, it must meet production needs and perform effective work without causing production interruptions or safety hazards.
3. Normative
Pay attention to starting from the perspective of production requirements and combining relevant survival technology means with actual needs. Under such normative requirements, we can effectively ensure that the corresponding food production continues.
4. Reliability
In the food production process, food machinery can work reliably and effectively according to actual production needs, and the mechanical equipment can meet the expected service life needs.
5. Security
Safety is an important goal of design, which is reflected in both human and machine safety. On the one hand, people can use food machinery to produce normally, and the mechanical equipment will not cause harm to the human body; on the other hand, the food machinery operates smoothly without contaminating food, and the equipment failure rate is extremely low and will not cause any harm to the food. Harm to people and food.
6. Technical
The technical aspects of food machinery safety and hygiene design focus on production and economic perspectives. While meeting actual production needs, it can also ensure lower costs and meet the economic needs of food production. During the technical design process, attention is paid to comparing different design plans and the related costs incurred, so as to achieve the optimal selection of plans.
Safety and hygiene design requirements for confectionery equipment
1. Safety design
In the process of safety and hygiene design of food machinery, the safety design must first take direct safety measures to eliminate possible risks in food production and ensure that the safe production of food machinery has high safety. Secondly, from the perspective of indicative safety measures and additional preventive measures, we should make up for the shortcomings caused by direct safety measures, so as to ensure that the safety and hygiene design of food machinery meets actual production needs and avoid the existence of dangerous factors.
2. Hygienic design
From the perspective of hygienic design, we need to start from three aspects: material selection, design and manufacturing, and indicative hygienic requirements. During the material selection process, the materials used in food machinery must be non-toxic, odorless, pollution-free, and corrosion-resistant, and will not cause pollution or harm to the food raw materials produced and processed. During the design and manufacturing process, food machinery should be easily cleaned, sterilized, and disinfected, and possible sources of pollution should be processed conveniently and quickly to meet production needs. In terms of indicative hygiene requirements, it is necessary to ensure that food is protected from contamination, and there are clear regulations and requirements during equipment maintenance and cleaning.
3. Structural design
Structural design is mainly for food safety production. During the design process, three aspects should be considered: structural shape, relative position, and motion state. When designing the structural shape, it is necessary to consider that the contact position of the human body should be kept clean and tidy and meet the operational requirements. During the position design process, food machinery needs to be well controlled to prevent personnel from being harmed by the machinery when operating the machinery.
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