The main basis for the selection of food machinery equipment

Update:04-04-2019
Summary:

In line with the relevant national industrial policies […]

In line with the relevant national industrial policies and standards: prioritize and adopt food machinery and equipment that is currently encouraged by the state to focus on development. The key choices and adoptions are moderate scale, high technology content, good economic returns, low resource consumption, safety and sanitation, and less environmental pollution. Equipment with high resource utilization efficiency; it is forbidden to select and adopt food machinery equipment that is currently restricted and eliminated by the state, and it is prohibited to choose and adopt violations of national laws and regulations, backward production methods, poor product quality, serious environmental pollution, high consumption of raw materials and energy, Equipment that has been replaced by advanced and mature technology and seriously endangers production safety; try to select and adopt equipment with advanced standards and stereotyped products, first select equipment with international standards, foreign advanced standards and equivalent international standards, and then choose to have countries. Standard, industry standard and enterprise standard equipment, equipment design, manufacturing, installation, inspection and other technical conditions, it is best to be bound by existing basic standards, method standards and safety standards, in order to facilitate the use of equipment and product quality Effectively.

Meet the project's technical requirements: meet the product requirements. The product plan refers to the leading products, auxiliary products and by-products of the proposed food processing project, including product variety, output, specifications, quality standards, technical content requirements, etc., adapting to changes in product market demand and competition situation; meeting production scale requirements . The production scale refers to the production capacity or service capacity that can be achieved in the normal production and operation years set by the proposed food processing project. It mainly considers the adaptability and matching of the project production scale, and must meet the performance requirements of different processed materials. Meet the rationality of the production capacity; meet the production process parameters. Production process parameters refer to various technical parameters that should be controlled during food processing, such as pressure, temperature, humidity, vacuum, extraction rate or yield, speed, purity, material consumption quota and energy consumption quota, etc. Advanced and reasonable and practical; meet the material balance calculation requirements. The balance of production materials is calculated according to the theory of conservation of mass. The content refers to the amount of material in the input system should be equal to the sum of the amount of material output by the system and the amount of material loss; it must meet the balance requirements of the production process materials of the project, To meet the requirements of minimum material loss; meet the energy balance calculation requirements. The energy balance is calculated according to the theory of conservation of energy. When selecting equipment, it should attach great importance to energy consumption, and choose equipment such as energy saving, water saving, electricity saving, and energy saving.

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