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Fun food baking equipment maintenance

Fun food baking equipment maintenance

  • Categories:Company News
  • Author:
  • Origin:
  • Time of issue:2019-10-26 09:18
  • Views:7

(Summary description)In the process of using the baking equipment, it operates due to the input of energy, which produces friction, vibration, and fatigue, which causes wear and tear of the parts and components entities that move relatively.

Fun food baking equipment maintenance

(Summary description)In the process of using the baking equipment, it operates due to the input of energy, which produces friction, vibration, and fatigue, which causes wear and tear of the parts and components entities that move relatively.

  • Categories:Company News
  • Author:
  • Origin:
  • Time of issue:2019-10-26 09:18
  • Views:7
Information

In the process of using the baking equipment, it operates due to the input of energy, which produces friction, vibration, and fatigue, which causes wear and tear of the parts and components entities that move relatively. This kind of physical wear is called use wear. The wear and tear generally manifests as: the size and geometry of equipment parts change, the nature of tolerance fit between equipment parts changes, resulting in a decrease in working accuracy and performance, and even damage to parts, causing damage to related parts and accidents. The main factors affecting the degree of wear and tear development are: the quality of the equipment, the degree of load, the technical level of the operator, the working environment, the quality and cycle of maintenance and repair.

 

During the life of baking equipment, due to the effect of natural forces or due to improper storage, corrosion, aging, decay, and even loss of working precision and working ability are called natural wear and tear. This type of wear occurs whether the machine is in use or idle. However, because mechanical equipment is easy to lose normal maintenance when it is idle, the natural wear and tear of mechanical equipment is more obvious than in use, and it is easier to be ignored. Generally speaking, the physical wear of baking equipment can be divided into three stages:

 

The first stage is the initial wear stage (also known as the running-in wear stage), which is the state of wear of new machinery or equipment during the early failure period after overhaul. The wear rate is fast, mainly due to the rapid wear of the rough surface of the part during load operation Low-reliability parts quickly fail under load, poor installation, and operators are unfamiliar with new equipment. As the rough surface is flattened, the failed parts are replaced, and the installation is adjusted by running in, the operator is gradually familiar with the equipment, and the wear rate of the equipment is gradually reduced.

 

The second stage is the normal wear stage, the wear rate is slow, and the mechanical equipment is in the best technical state. Attention should be paid to maintenance, adopting correct operating techniques and usage rules, strengthening inspections, preventing sporadic failure deterioration, and extending the use time at this stage as much as possible.

 

The third stage is the severe wear stage. When the wear and tear of the main components has reached the limit of normal use, the wear will rise sharply, causing the mechanical equipment accuracy, technical performance, and production efficiency to decrease significantly, and the failure rate to rise sharply. In the use of machinery and equipment, the normal use limit should be found in time, preventive repairs should be performed in time, and worn parts should be replaced to prevent failures.

 

The failure change law of the baking equipment corresponds to the wear rule. From the start of production to the severe wear, the failure change is divided into the initial failure period, occasional failure period and wear failure period. The initial failure corresponds to the initial wear stage, which refers to the initial failure of the new equipment during the initial period of operation or initial overhaul. The failure rate is high and decreases with time. The occasional failure period is the normal operation period of the equipment, the equipment has entered normal work, and the failure rate is low. The wear failure period refers to the aging of machinery and equipment due to excessive wear and tear after a long period of operation, which causes the failure rate to rise sharply. Therefore, only when baking food companies attach great importance to the maintenance and repair of baking equipment and do this work carefully can they ensure normal work, effectively extend the service life of baking food machinery and equipment, achieve safe production, and improve economic efficiency of the enterprise.

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