Operation sequence of frying machine production line equipment:
1. Cleaning: Clean the hard objects and residues in the pots and pipes of the frying machine production line.
2. Trial operation: Turn on the scraper belt, upper and lower mesh belts, lifting and exhaust fans, and circulating pump in sequence, and observe the direction of equipment operation, whether there is any jamming or leakage.
3. Refueling: Before refueling, clean the water and hard residue inside the pot and pipes. Add oil to cover 30-50mm above the mesh belt (add cooking oil according to the actual situation of the fried product).
4. Heating: Before heating, ensure that the oil level covers the lower mesh belt.
5. Operation: Switch heating control for heating and setting frying temperature as needed. Once the set temperature is reached, the material can be added for deep frying.
6. Turn on the range hood, scraper belt, upper and lower mesh belts, and circulation pump in sequence.
7. Check the pipelines and valves, and turn on the circulation pump.
Special safety note:
★ Coarse filtration: Lift and clean every half hour.
★ Slag box: Pour it out when it is full, and it is strictly prohibited for residue to remain in the equipment for more than 1 hour. Filter the residue and place it in water to cool it down and keep it away from the equipment.
★ Scraping strip: Continue running for 15-30 minutes after production is completed.
★ Lifting the mesh belt: After frying, cut off the heating power and wait for 30 minutes before lifting the mesh belt bracket. Prevent residual heat from the heater from causing residue to catch fire.
★ Bumper: After the equipment is lifted into place, it must be inserted into the bumper before other equipment operations can be carried out.
★ Fire extinguishing system: After the safety pin of the solenoid valve is pulled out, the measurement control power supply of the fire extinguisher cannot be cut off after frying is completed.
Daily maintenance of frying machine production line:
1. After each week of use, tighten all bolts of the equipment, paying special attention to the tightness of the AC contactor terminals, chains, and screws.
2. Equipment cleaning: Refuse to use strong acids and alkalis to clean frying equipment.
3. The equipment should be cleaned every two weeks. The cleaning method is to add water, edible alkali or detergent, heat it to around 50 degrees, turn on the mesh belt, cook for 60 minutes, and use a soft bristled brush to clean the mesh belt, mesh belt bracket, and the surface of the pot for oil and impurities. Use a water gun to clean attachments.
4. Water guns are prohibited from spraying at the electrical control box and heating pipes. Clean the electrical control box monthly to prevent short circuits.
5. The equipment does not need to be cleaned thoroughly.