What are the precautions for the vermicelli leakage equipment

During the operation of the vermicelli leakage equipment, attention should be paid to multiple aspects such as equipment installation and commissioning, operation norms, maintenance and upkeep, safety protection, and production environment. The following is a detailed introduction:

Equipment installation and commissioning

Rational layout: When installing equipment, the layout of water and electricity pipelines must be strictly in accordance with national regulations to ensure safe electricity usage. For instance, the laying of wires and cables should comply with safety standards, avoiding messy lines or proximity to high-temperature and humid areas to prevent potential safety hazards such as electric leakage.

Equipment commissioning: Before the official production starts, the main operators should be present to conduct equipment commissioning. Check whether there are any foreign objects at the feeding area, the vermicelli cutting knife area, bearings, screens, chains, conveyor belts and other parts to prevent them from being drawn into the core components of the equipment and causing operational failures. At the same time, adjust the equipment parameters, such as the height of the vermicelli leakage machine and the distance between the bottom of the ladle and the water surface, to ensure that the leaked vermicelli is of uniform thickness.

Operating Specifications

Pre-operation inspection: Before starting up and using the equipment, carefully check whether all components are normal. Check whether the motor, gearbox and bearing housing are overheated or have abnormal sounds to ensure that the equipment is in good operating condition. It is also necessary to check whether the thermocouple socket is firmly and securely inserted to prevent loosening or improper insertion, which may affect the accurate temperature value and mislead normal production.

Mix the materials in proportion: Mix starch, water, additives and other materials strictly in accordance with the prescribed proportion. For instance, when making batter, mix a small amount of starch with warm water, stir while adding a certain amount of boiling water or heat with steam until it gelatinizes. The batter should be crystal clear and transparent. When kneading the dough, add the weighed starch and food additives to the thickening paste, stir evenly, and be careful not to form air bubbles in the starch dough.

Control process parameters

Water temperature: The water temperature in the cooking pot should be controlled above 90°C and kept consistent to ensure the vermicelli is thoroughly cooked. After being put into the pot, the vermicelli should stay in the pot for 3 to 5 seconds. If the time is too short, the vermicelli will not be cooked thoroughly. After being formed, it will have poor toughness and lack luster, and it is easy to develop dry white strips. If the cooking time is too long, it is easy to stack in the pot, resulting in disordered strands. This not only reduces the yield of vermicelli but also makes the cooked vermicelli sticky and weak in tensile strength, making it difficult to dry the vermicelli and reducing the output.

Dough state: When kneading the dough, the temperature of the starch ball should be controlled at around 40° C. After kneading, the moisture content of the starch ball should be within the range of 48% to 50%. During the process of dough leakage, the vacuum degree of the dough should be maintained at around 95kpa to ensure that the thickness of the leakage strips is consistent.

Speed of pulling the pot: When pulling the pot, pay attention to the speed and promptly remove the broken vermicelli from the cooking pot and the cold water trough.

Equipment maintenance and upkeep

Daily cleaning: After each use or after the machine stops, clean the equipment and remove any remaining broken strips and residues. Starch is highly viscous. When it is mixed with water to form starch slurry for making vermicelli, it is very likely to remain and adhere to the equipment, and it needs to be cleaned up in time. When cleaning and wiping, be sure to cut off the power supply before doing so. Use a soft-bristled brush, a clean cloth and clean water to carefully wipe the feed port, discharge port and conveyor belt and other parts that are prone to material retention to prevent drying and blockage. Regular deep cleaning is also required.

Regular lubrication: Clearly identify the parts that need lubrication such as motor bearings and transmission chains, as well as the lubrication intervals. For high-rotation components, it is advisable to lubricate them once a week or every half month. Select the appropriate lubricant based on the part, such as special grease for bearings and lubricating oil of moderate viscosity for transmission chains, and add them in the specified amount to ensure smooth operation and reduce wear.

Component inspection and replacement: Regularly check whether the filter screen, molds and other vulnerable parts are damaged or deformed. Replace them in a timely manner if any problems are found. At the same time, tighten the screws and nuts of each connection part of the equipment every two weeks or so to prevent loosening due to vibration and ensure overall stability. Regularly inspect and maintain the cutting edges of the horizontal and vertical cutters to prevent premature damage that may affect normal operation.

Safety protection

Personal protection: Operators should wear labor protection equipment that meets national standards, including but not limited to safety helmets, work clothes, anti-slip shoes, gloves, goggles, etc., to prevent accidental injuries during operation.

Equipment protection: Ensure that the safety protection devices of the equipment are in good condition and effective, such as guardrails, protective covers, etc. During operation, it is strictly forbidden to touch the moving parts to prevent mechanical injury. It is strictly prohibited to add or remove materials when the machine is running to avoid accidents.

Production environment

Temperature and humidity: Control the temperature and humidity of the production environment to avoid any impact on the equipment and the quality of the vermicelli. For instance, in the drying process, if hot air drying is adopted, the temperature of the hot air should generally be below 60°C to prevent the vermicelli from deforming or affecting its quality due to excessively high temperatures.

Sanitary conditions: Keep the production environment clean and hygienic, and regularly disinfect the equipment and working areas. Prevent dust, impurities and other substances from mixing into the vermicelli, which may affect the hygiene quality of the product.