Food machinery manufacturing industry upgrading


To achieve domestic food machinery manufacturing indust […]

To achieve domestic food machinery manufacturing industry upgrading, the most important and the most fundamental one is to improve the overall quality of the industry practitioners. This comprehensive quality is ideological quality and technical quality. Ideological quality includes ideology, mode of thinking, level of decision making and innovation. In January 23, 2009, the National Standardization Management Committee (SAC) issued the national standard "food machinery safety and health". The standard specifies the safety and hygiene requirements for the selection, design, manufacture and disposition of food machinery equipment. This standard applies to food machinery equipment, also applicable to the product surface, liquid, solid and semi solid food packaging machinery. In this way, the development of food packaging machinery has a more solid foundation.

Based on the global food safety is becoming more and more serious, the research and application of developed countries on safety production of food machinery technology attaches great importance to safety and health are made from the start to food processing and food machinery design. There are two ways to realize this: first, to formulate and perfect the technical specifications of food machinery; and two, to strictly organize the design, manufacture and application of food machinery in accordance with these technical specifications. In this technical specification, the main mechanical safety and hygiene of food machinery, which covers food machinery design and manufacturing, equipment and facilities, equipment installation and verification link, through the line which is the international food machinery research and development, manufacturing requirements. In order to conform to the international standards, the food machinery manufacturing industry in other countries must meet the requirements of these safety and hygiene technologies. It belongs to the basic requirements for the food machinery to be in line with the international standards.

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