What are the maintenance points of vegetable processing line bleaching machine?

Cleaning equipment: at the end of each day's production, the hot water in the rinsing machine should be drained in a timely manner, and then rinse the inside of the equipment with water

The maintenance of the bleaching machine in the vegetable processing line is crucial to ensure the normal operation of the equipment, prolong the service life as well as ensure the quality of vegetable processing, the following are some of the main points of maintenance:
Daily maintenance
Cleaning equipment: at the end of each day's production, the hot water in the rinsing machine should be drained in a timely manner, and then rinse the inside of the equipment with water, including the tank, mesh belt, spraying device and other components, to remove the residual vegetable residue, dirt and scale. Pay particular attention to cleaning the dirt on the surface of the heating pipe so as not to affect the heating efficiency.
Check the parts: Check whether the parts of the equipment are loose, worn or damaged, such as the chain of the mesh belt, sprocket, transmission gears, etc. If loose, it should be tightened in time, and the parts that are badly worn need to be replaced in time to prevent the equipment from failing in the operation process. At the same time, check whether there is damage to the heating pipe, if any damage should be replaced in a timely manner to ensure the normal operation of the heating system.
Lubrication and maintenance: lubricate and maintain the transmission parts of the equipment, such as motor, reducer, chain, etc.. According to the requirements of the equipment manual, add the appropriate amount of lubricating oil or grease regularly to reduce the friction between the parts, reduce wear and tear, and ensure the normal operation of the equipment.
Regular maintenance
Thorough cleaning: weekly or biweekly should be rinsing machine for a thorough cleaning. In addition to the contents of the daily cleaning, it is also necessary to focus on some parts that are difficult to clean, such as the drain at the bottom of the tank, the filter and so on. You can use a special cleaner to clean the equipment, but pay attention to the choice of food hygiene standards in line with the cleaner, and after cleaning with water to rinse thoroughly, to avoid cleaning agent residues on the vegetables caused by pollution.
Check the temperature control system: regularly check the accuracy of the temperature control system, you can use a high-precision thermometer to actually measure the water temperature in the rinsing machine and compare it with the temperature displayed by the equipment. If the temperature deviation is out of the allowable range, the temperature sensor or thermostat needs to be adjusted in time to ensure the accurate control of the bleaching temperature.
Maintenance of circulating water system: If the bleaching machine is equipped with a circulating water system, it is necessary to check the operation of the circulating water pump on a regular basis, clean up the scale and impurities in the circulating water pipeline, and ensure the normal circulation of circulating water. At the same time, check the water quality, and replace the circulating water as needed in a timely manner to prevent the deterioration of water quality on the quality of vegetables.