As an important part of food processing industry, beverage industry bears great responsibility in ensuring food safety and hygiene. Among them, the cleaning of production equipment is an indispensable part to ensure product quality and consumer health and safety. This paper will focus on the design and application principles of several common cleaning handles in beverage industry, and discuss their importance in the actual production process.
First, the design principle of cleaning handle
The design of cleaning handle should follow the following basic principles:
1. Ease of operation: ensure that the staff can easily and quickly turn on or off the cleaning device.
2. Corrosion resistance: Due to frequent contact with chemical cleaning agents, the material should have good corrosion resistance.
3. Good sealing: to prevent liquid leakage from polluting the environment or affecting other parts during cleaning.
4. Easy disassembly and maintenance: convenient for regular inspection and replacement of parts and other maintenance activities.
Second, the common types and characteristics
1. Manual cleaning handle
Manual cleaning handle is the most basic and traditional form. It completes the task of cleaning the inner wall or other surfaces of the pipeline by manual direct operation. This kind of handle is usually simple and reliable in structure and low in cost, and is widely used in small enterprises or family workshops.
Advantages: low cost and flexible operation;
Disadvantages: large labor demand and low cleaning efficiency;
2. Automatic cleaning handle (CIP system)
With the development of technology and the increasing demand for efficient production and automatic management, CIP(Clean In Place) came into being. This new cleaning method mainly relies on a complete circulation system to realize the omni-directional spraying and washing operation of the container interior without dead ends.
This kind of handle is generally driven by the instruction signal sent by the PLC program control center to drive the motor to rotate, thus driving the rotating nozzle to spray water; At the same time, the pressure can be adjusted according to the actual situation to achieve the best effect.
Advantages: high degree of automation, saving manpower and material resources;
Disadvantages: high equipment investment and relatively complicated maintenance;
3. Semi-automatic cleaning handle
The semi-automatic cleaning handle is between the above two, which combines the advantages of manual operation convenience and partial automation function. For example, some handle-type products that have preset programs but need to manually trigger the start button are one of the good representatives.
This kind of handle can not only meet the basic rapid response needs, but also take into account a certain range of customizable options, so it is favored by many users in the market.
Third, the basis of choice
Enterprises should purchase cleaning handles suitable for their own production lines.
Considering the following factors comprehensively:
1. Production scale: Large enterprises prefer to adopt fully automated or highly integrated solutions; Small batch and multiple varieties may prefer more flexible manual schemes;
2. Budget constraints: If the investment budget is limited, you can choose a simple model with higher cost performance; On the contrary, advanced high-end equipment can be given priority if funds are abundant;
3. Material characteristics: according to the properties of the processed materials, such as viscosity, whether it contains solid particles and other factors, select products with matching material specifications to avoid damaging the normal operation process;
In a word, no matter what type of cleaning handle, it plays an irreplaceable role in the field of beverage industry. Only by carefully selecting and correctly installing them according to different application scenarios can they really exert their maximum efficiency and further improve the work efficiency and quality level of the whole production line.
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