The quality of chocolate is directly related to the selection of Chocolate Machinery equipment. The selection of chocolate is also related to the safety of chocolate, which is an important guarantee for the refinement of the whole production and processing of chocolate. This paper analyzes the selection principles of Chocolate Machinery, discusses the selection methods of Chocolate Machinery and the solutions for chocolate machinery identification, and aims to provide a reference for the production and processing of chocolate manufacturers.
The selection of Chocolate Machinery mainly determines the criteria for judging the level of chocolate production. The selection of Chocolate Machinery equipment can provide useful data on equipment power, power distribution, gas calculation, etc., in the chocolate production process to ensure the quality of the final product. Therefore, choosing chocolate production equipment with suitable productivity and wide versatility is an important part of chocolate processing enterprises to maintain competitiveness in the chocolate market and enterprise construction and development. In the current situation, chocolate production and processing enterprises need to fully grasp the selection principles and methods of chocolate machinery equipment to maintain certain competitiveness in the chocolate market.
1.Selection principles of Chocolate Machinery
(1) The basic principles of chocolate machine selection
With the continuous development of the economy, people have higher and higher requirements for the quality and safety of chocolate, so modern chocolate enterprises have higher requirements for the hygiene and greening of chocolate. When selecting Chocolate Machinery, chocolate companies should consider the technical indicators of Chocolate Machinery and the capital operation of the enterprise. Selecting chocolate machinery products with high quality, high performance, and obvious energy-saving effects bis the guarantee of chocolate production and processing enterprises Necessary conditions for maximizing technical level and economic efficiency. The staff of Chocolate Machinery selection must first familiarize themselves with and understand the specific requirements of the chocolate processing process, conduct scientific analysis of the environment in which Chocolate Machinery is located, and ensure the coordination between Chocolate Machinery and the chocolate processing auxiliary equipment during the processing of chocolate materials; and timely Analyze the dynamics of the chocolate market, grasp the latest technology and information in the industry, and provide more scientific choices for the production and processing of our enterprises. Secondly, the scientific and reasonable selection of Chocolate Machinery can ensure that chocolate production and processing procedures are more convenient to a certain extent, and equipment repair and maintenance are easier. Finally, operators of Chocolate Machinery equipment are required to have professional equipment operation knowledge and skills to reduce chocolate equipment failures caused by improper operation and ensure the stable operation of Chocolate Machinery equipment.
(2) Specific principles of chocolate machine selection
The specific principle of selecting Chocolate Machinery equipment is divided into two parts. First is the principle that matches the production capacity. It mainly means that when selecting chocolate production equipment, it is necessary to determine the environmental conditions for chocolate production and processing, the quantity and duration of production, etc., and then select Chocolate Machinery equipment suitable for the environment according to these processing and production conditions. In this way, specific parameters such as the processing capacity and processing specifications of the selected equipment can be determined, and the scientific selection of Chocolate Machinery equipment is ensured. Second, the principle is that the processing equipment on the chocolate production line matches each other. Production operations are very important links in chocolate production and processing. Still, when selecting Chocolate Machinery equipment, we should pay attention to single-machine production operations and the matching relationship between the entire chocolate processing line and each processing and production process equipment to ensure balance and stability of Chocolate Machinery equipment to the greatest extent possible. In the chocolate market, the quality of chocolate determines the market competitiveness of chocolate production and processing enterprises, so the selection of Chocolate Machinery equipment should ensure not only the advanced and economical operation of the enterprise but also the quality of chocolate production and processing; that is, the selection of Chocolate Machinery equipment should consider the cost performance and purchase of the equipment Price, also need to study the production and processing performance of equipment. The current Chocolate Machinery equipment meets the double high standards of precision and performance. With the continuous development of science and technology, the performance of the equipment is constantly updated. Therefore, chocolate production and processing enterprises regularly purchase advanced machinery and equipment selection, which is the fundamental condition for ensuring enterprises’ advanced, stable, and safe chocolate production.
2.Method for selecting chocolate machinery equipment
Chocolate enterprises produce and process chocolates with their characteristics. When selecting chocolate equipment, enterprises should comprehensively produce different types of chocolate and choose machinery and equipment suitable for chocolate characteristics, and consider the development status and trend of corresponding machinery and equipment. Gusu Food Processing Machinery Suzhou Co., Ltd. The following is an example of a specific method for selecting chocolate machinery equipment.
(1) Collection of the production situation of enterprises
The collection of enterprise production information is an important reference basis for selecting Chocolate Machinery equipment. For example, a company mainly processes wine chocolate, so alcohol is mainly produced and processed in chocolate production and processing. The first step is to analyze the basic production process of alcohol production to provide a reliable parameter basis for selecting chocolate machinery equipment. In addition to analyzing the production information of processed chocolate, the specific production capacity of chocolate enterprises should be analyzed according to the enterprise’s actual production environment and conditions and ensure that the selection of Chocolate Machinery equipment model specifications is compatible with the actual production capacity of the enterprise. The collection of information on specific enterprise conditions includes the collection of equipment process information, the quantity, size, production performance of Chocolate Machinery equipment, and the collection of information on the number of operators and practical ability, etc., to grasp the actual situation of the enterprise and provide basic information for the selection of Chocolate Machinery equipment.
(2) Technical maintenance of chocolate production equipment
During the long-term use of Chocolate Machinery, the surface of the equipment will be oxidized and corroded. It poses certain hidden dangers to the quality and safety of chocolate production. In this case, the surface oxidation and corrosion of the mechanical equipment should be sandblasted or sprayed to cover the corroded place. Still, before sandblasting, the rust and oxide on the surface of the equipment should be thoroughly removed, and the place that needs to be sandblasted should be cleaned and dried. The sandblasting preparation process must pay attention to the proportion of the preparation to ensure that the blending standard meets the relevant Standard. Finally, the surface of the equipment is fully covered to prevent the recurrence of corrosion. Of course, the blending process of sandblasting should be carried out outside the environment of chocolate production and processing to prevent contamination of chocolate. After implementing the covering measures, Chocolate Machinery cannot be put into use immediately. It cannot be put into use until the sandblasted surface of the equipment is dried so as not to affect the quality and safety of chocolate production.
(3) Conduct stand-alone analysis and comparison of mechanical equipment to determine process equipment
Based on the principles of chocolate machinery equipment selection and chocolate processing technology requirements, and the operating parameters of chocolate machinery equipment, analyze the economic strength, production scale and automation degree of chocolate machinery equipment of chocolate production and processing enterprises, and select suitable for the operation and development of chocolate machinery enterprises. Chocolate Machinery equipment models can ensure that chocolate companies maintain certain competitiveness in the chocolate market. The actual production situation of the equipment of the chocolate enterprise was understood. Then the performance price of the stand-alone machine was analyzed to determine a complete set of supporting equipment selection schemes, and better complete the selection of chocolate machinery equipment. In summary, the selection of Chocolate Machinery is an important factor in ensuring chocolate processing efficiency and production stability. When it comes to the safety of chocolate, it is an important guarantee for the refinement of the whole production and processing of chocolate. In short, chocolate companies should pay attention to the selection principle of Chocolate Machinery and scientifically adopt the selection method of Chocolate Machinery equipment to ensure the quality and safety of chocolate production and processing.