The pollution prevention and control of the production of puffed machinery and equipment cannot be ignored. Reading: 920 Release time: 2015/8/21 There are many factors that affect the quality of food production and processing, and the most important factors are from various pollution. How to solve the pollution problem is an important aspect to ensure the quality of food. The secondary pollution of food by puffed food machinery is extremely serious. Preventing and controlling the contamination of puffed food machinery is one of the important measures to ensure food hygiene and safety.
Hygiene and cleanliness is one of the main points of GMP. To achieve this standard, it must be in food processing. In principle, where the cleanliness of food-exposed rooms does not meet the requirements or the possibility of man-machine pollution, the purification function should be designed. Can not afford the construction cost or operating cost of the clean room, you can directly purchase "Food Dynamic Disinfection Machine", which is a more economical air disinfection and purification method. Different devices require different forms of this function.
The complexity of food processing technology determines the diversity of equipment functions, and the advantages and disadvantages of puffed food machinery are reflected in whether it can meet the requirements of use, comply with GMP and prevent and control environmental pollution. In food production, puffed food machinery is a key means to ensure food quality. The requirements of GMP equipment are mainly aimed at reducing food pollution in the production process to achieve the purpose of ensuring food quality requirements. Puffed food machinery can be used in function, appearance structure, Prevent and control pollution in material selection and equipment verification.
The use of puffed food machinery involves varieties, batch changes, and is very frequent. In order to avoid cross-contamination of materials and the reaction of ingredients, operations and inspections such as removing dust and cleaning adherents inside and outside the equipment are essential, and the requirements are extremely strict . GMP requires that the appearance of the equipment be clean and tidy, which is stipulated for easy and thorough cleaning.
(1) The covered structure is the most common in food equipment and a convenient method. Wrap the complicated body, body, pipeline and device with plates to seal it, so as to achieve the purpose of simplicity;
(2) Emphasize the simplification of the overall structure and shape, which is related to the equipment as a whole and the parts that must be exposed (including some intuitively visible parts). The simplification of the shape from the GMP point of view can make the irregularities, grooves and tables in the conventional design of the equipment flat and concise, which can minimize the accumulation of dust and dirt and be easy to clean;
(3) All components in contact with food should have a surface with a low roughness value without materials attached. Polishing is an effective process. The polished objects are mainly stainless steel plates, castings, weldments, etc., and the polished external contour should be simple and polished in place;
(4) Lubrication is necessary for mechanical movement, and a considerable part of the food preparation equipment belongs to tabletop movement. The moving rod and moving shaft are concentrated and complex in structure, and they are all related to food production, and the equipment also has specific requirements for cleaning.
(5) For institutions that are not directly related to production operations, the built-in and built-in types should be designed as much as possible. For example, the transmission and other parts are designed to be built-in;