Food puffing machine is a kind of equipment commonly used for processing cooked food. Food puffing machine can effectively puff cereals, beans, potatoes and other ingredients. Due to its high production efficiency, simple operation and controllable puffing degree, it is widely used. people's favor. However, improper operation will lead to production accidents and quality problems, causing losses to enterprises and consumers, so the correct operation of the food extruder is crucial.
1. Safe operation
1. Post safety warning signs. Safety warning signs should be posted around the food extruder operating area and on the machine to remind staff to pay attention to safety issues.
2. Wear labor protection equipment. Workers must wear labor protection equipment that meets safety requirements, such as protective glasses, gloves, earmuffs, etc.
3. Operate according to operating procedures. Operators should strictly abide by the equipment usage procedures and are not allowed to operate or change the setting parameters at will, especially overloading and over-temperature use.
4. It is strictly prohibited to touch the machine's running parts or the material inlet and outlet with your hands and body. Pay attention to the movements of machine components during operation to avoid danger.
5. If the machine fails, it should be stopped immediately for inspection. Once an abnormality is found in the equipment, it should be stopped immediately for processing, and continued operation is strictly prohibited.
2. Correct operation
1. Set reasonable processing parameters. The setting of equipment parameters should be based on the characteristics and process requirements of specific food ingredients. Generally, factors such as processing temperature, processing pressure, steam pressure, and puffing time need to be controlled.
2. Keep equipment clean. Equipment should be thoroughly cleaned before operation to avoid residue contamination of the product. When cleaning, be careful not to collide with the equipment control panel and tools to avoid short circuits or other malfunctions caused by improper operation.
3. Stable discharging. The discharge port should be kept clear, and the discharge volume and size should be adjusted according to the characteristics of the processing nozzle and product needs to ensure good product formation and uniform particles.
4. Remove dust promptly. Since a large amount of waste gas and dust are generated during food processing, safe ventilation and emissions should be maintained around the equipment to prevent dust accumulation and affect food quality and operating efficiency.
5. Reasonably cooperate with maintenance. Equipment needs to be inspected and maintained after reaching the specified working hours or after a period of continuous production. According to the equipment manual and user manual, necessary maintenance tools, lubricants and maintenance spare parts should be prepared in advance, and professionals should be cooperated to adjust and inspect the equipment.
3. Quality control
1. Check the raw materials. Before processing, raw materials must be screened, cleaned and disinfected to remove debris and dirt to avoid adverse effects on equipment and processing quality.
2. Pay attention to the processing temperature. Processing temperature is one of the key factors affecting food puffing. Controlling the processing temperature well can make the product taste good and have stable quality. The puffing temperature should be set reasonably according to different raw materials and process requirements.
3. Control the discharge volume. Adjusting the output and size is one of the important means to control the quality of food puffing. It should be carried out in strict accordance with production standards and process requirements to achieve better puffing effects.
4. Check export products. Products exported from food extruders should be inspected by professionals to ensure that the products are qualified and to avoid quality problems during transportation and storage.
5. Establish a complete quality control and management system. Enterprises should formulate relevant quality management standards and processes, establish a complete quality management system, and focus on technical training and quality awareness education for employees to ensure that product quality is controllable and stable.
