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Basic principles of food machinery selection


Basic principles of food machinery selection

Basic principles of food machinery selection

HG Admin 10-07-2020

The basic principle of food machinery selection: advanced technology
Advanced equipment performance. It has high performance-cost ratio, perfect function, low operation and maintenance cost, low material consumption and energy consumption per unit product, high processing degree and processing capacity, stable equipment operation, low investment and product cost, high production capacity and labor productivity. Long service life, advanced technology, high technical content, is conducive to promoting technological progress and improving competitiveness, has an industrial basis, can form new economic growth points, is in line with sustainable development; advanced equipment level, equipment structure Reasonable, well-made, continuous, mechanized and automated, with high safety and hygiene requirements.
Basic Principles for Food Machinery Selection II: Applicability
Adapt to market changes. Adapting to changes in local natural, economic and social conditions, the same production line hopes to carry out multi-level deep processing, has the ability to regulate production, has broad development prospects, and is conducive to the development of domestic and foreign markets; matching with the characteristics of inputs, considering resource supply and adapting Processing requirements for raw materials and other auxiliary materials; when using the same input equipment, try to obtain a wider product portfolio than other equipment; adapt to the technical requirements of the project, match the production capacity of the project, between the main equipment and auxiliary equipment Compatible with each other; meet the process requirements, ensure the output and quality; adapt to the construction scale and product plan, meet the requirements and maintenance requirements under the existing technical conditions; adapt to safety and environmental protection, ensure safe production, minimize "three wastes" emissions According to the ergonomic principles, consider the impact of equipment on the environment and operators. High reliability: high maturity of equipment. With fully validated and used equipment, it is not advisable to use equipment that has not been converted into production without pilot testing. New equipment that has not been subjected to production practices or has remaining technical problems cannot be used blindly; high production stability and no danger to personnel Hazardous substances exceeding the national standards shall not be discharged into the workplace and the atmosphere, and noise, vibration, radiation and other pollutions exceeding the national standards shall not be produced. The service life is long, the equipment has no troubles and the working time is long, and the equipment can be repaired if it is put into use, and it can not be repaired after using a certain limit. Equipment that is not clearly defined is usually considered for a design life of 20 years, and the service life is specified in detail.
The basic principle of food machinery selection is three: technical and economical
Equipment selection should be based on domestic products as much as possible. Because the price of domestic equipment is cheap, equipment purchase should be considered domestically. If domestic equipment cannot meet the process requirements, production requirements, quality requirements, etc., then consider purchasing foreign equipment; equipment configuration should be balanced and reasonable. Considering the comprehensive economics of the entire production line configuration, it requires equipment configuration and connection to be compact, balanced and coordinated to improve labor productivity; improve technical and economic value, conduct repeated technical and economic program comparisons, analyze the technical and economic benefits of each program, and choose small investment. Low cost, high profit, and economical equipment selection.


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