Many factors affect the quality of chocolate bars, and a significant factor is from various contaminations. Various documents stipulate the requirements for self-disinfection of chocolate bars. Still, little attention is paid to the disinfection of chocolate bar making machines and chocolate chip making machines, which makes the disinfection process of the chocolate bar making machines and chocolate chip-making machines. Irregular. It is worth pondering that preventing and controlling the pollution of the chocolate bar making machines and chocolate chip making machines is one of the essential measures to ensure the hygiene and safety of chocolate bars. Today, Gusu Food Processing Machinery Suzhou Co., Ltd. will focus on the pollution prevention and control of chocolate bar making machine.
From the above, it can be seen that the chocolate bar making machine is an essential factor affecting the quality of chocolate products. Strengthening the pollution prevention and control of chocolate bar making machines contains two meanings. First: the processing equipment itself will not pollute the food, nor will it pollute the environment, but there are significant safety hazards; second: not only will it cause food pollution Contamination, and will contaminate the operator, forming double secondary cross-infection. To this end, to prevent various contaminations that may be forced to food during the production process and factors that may affect the environment and harm human health.
The design of the chocolate bar making machine must meet the requirements of GMP, reduce pollution factors, and have good prevention and control of pollution. At the same time, the chocolate bar making machine manufacturer should be a chocolate product processing enterprise.
It should add automatic induction hand sanitizers and automatic induction high-speed hand dryers according to the use of the equipment, which can not only make the machinery and equipment more hygienic requirements for chocolate processing but also reduce chocolate—the workload of bar processing enterprises to prevent and control the pollution of chocolate bar making machines.
Next, Gusu Food Processing Machinery Suzhou Co., Ltd. will talk to you about how to prevent and control the contamination of chocolate bar making machines to raw materials for chocolate products and how to improve the design concept of chocolate bar making machines. The specific contents are as follows:
- The design of chocolate bar making machine should meet the requirements of food production and technology, be safe, stable, reliable, easy to clean, sterilize or sterilize, facilitate production operation and maintenance, and prevent errors and cross-contamination;
- The material selection of chocolate bar making machine should be strictly controlled. The parts that are in direct contact with semi-finished or finished chocolate bars should be made of non-toxic, non-corrosive, non-chemically reactive, non-releasing particles or food-adsorbing materials;
- The inner surface of the chocolate bar making machine and the surface of the working parts that are in direct contact with the chocolate should not be designed with tables, grooves, and exposed bolt connections as much as possible. The surface of the chocolate bar making machine should be flat, smooth, without dead ends, easy to clean and disinfect;
- The chocolate bar making machine should not pollute the environment outside the device. The chocolate bar-making machine should take relevant dust-proof, leak-proof, heat insulation, and noise-proof measures.
- Chocolate bar making machines used in flammable and explosive environments should use explosion-proof electrical appliances and be equipped with static elimination and safety devices;
- For the parts not directly related to the production operation, the built-in and built-in types should be designed as much as possible. Such as transmission and other components are designed to be built-in;
- The components in contact with the chocolate raw materials should be made of materials with a surface with a low roughness value that does not adhere to the material.
- The design of a chocolate bar-making machine should meet the requirements of standardization, generalization, serialization, and mechatronics requirements. In the production process of chocolate products, chocolate product operators can operate faster and easier, reducing operation errors in the production process.
In addition, users and maintenance personnel of the chocolate bar making machine should do an excellent job maintaining the chocolate production equipment. If your factory has a chocolate mixer, chocolate tempering machine, energy bar line, cooling tunnel, and other equipment, it should not be ignored—maintenance of this chocolate processing equipment.
So how to ensure that food equipment is not secondary pollution? Gusu Food Processing Machinery Suzhou Co., Ltd. Has sorted out the following ways for you:
When cleaning the chocolate bar-making machine, the cleanliness of the water should be taken into consideration, generally using sterilized tap water or purified water.A dynamic food sterilizer installation can prevent the dust from spreading in the chocolate bar production workshop and avoid cross-contamination.
In the production of the chocolate bar, the cleaning and sterilization of the chocolate bar making machine is the principal means to remove microbial contamination. Cross-contamination of pollutants, reducing or eliminating the contamination of chocolate products by microorganisms and pyrogens. Of course, there is also a new ozone sterilization technology for sterilizing chocolate bar making machine. This technology can be used for air sterilization, can kill various pathogenic microorganisms, has widespread, has no dead ends, and does not have any toxic residues.
There is no secondary pollution, and it has good environmental protection; in addition, it is also possible to use automatic induction hand sterilizers to sterilize the hands of chocolate products practitioners. In addition to contaminating food, it will spoil the chocolate bar making machine twice and finally superimpose cross-contamination of chocolate products, resulting in unqualified chocolate products. In addition, it is recommended that chocolate manufacturers install dynamic disinfection machines for chocolate products to prevent chocolate products from being contaminated by bacteria in the air—secondary pollution.
Correct maintenance method of the chocolate bar making machine
The maintenance of chocolate bar making machine is also essential. Gusu Food Processing Machinery Suzhou Co., Ltd. technicians have made some maintenance summaries of the chocolate bar making machine based on years of experience for your reference.First of all, before the chocolate bar making machine is used, it must be installed and then debugged. Before debugging:
- Read the instructions carefully and prepare the tools used.
- After the chocolate bar making machine is installed, connect to the external power supply. The power socket must be a three-pin socket with a reliable ground wire to prevent electric shock from the casing.
- Turn the machine power switch to ON, and the power indicator light is on.
- Start using.
After the chocolate bar making machine is used, pay attention to its maintenance, and remove the fixing screws simultaneously during maintenance, so as not to affect the process requirements of the other screw when removing the first screw. Make sure that the surface of the chocolate bar making machine is clean and hygienic, and power off when it is not working. In addition, regular testing and debugging should be carried out while insisting on maintaining and using the chocolate bar making machine correctly. Only this way can the chocolate bar making machine work healthily and stably.
The chocolate bar making machine is widely used in the production process of chocolate product enterprises. The details that should be paid attention to when using chocolate bar making machines are related to the quality of chocolate enterprise products and the production efficiency of the enterprise. Commissioning, use and maintenance are very important.