Food Filling and Sealing Machine: Safety Operation and Maintenance Guide
Food Filling and Sealing Machine: Safety Operation and Maintenance Guide
As a core equipment in modern food production, the correct use of food filling and sealing machines directly impacts product quality, production efficiency, and corporate profitability. Mastering standardized operational procedures and maintenance essentials not only extends the equipment's service life but also effectively ensures food safety.
Standardized Operation as the Foundation
Before starting up daily, operators must conduct a comprehensive inspection of the filling and sealing machine: ensure power circuits are intact, transmission components are adequately lubricated, and sealing molds are clean and free of residue. Particular attention should be paid to checking the sensitivity of the temperature sensors in the heat-sealing device and whether the pressure adjustment is appropriate. After startup, the machine should first run idle to observe the coordination of all components. Only after confirming no abnormalities should formal production begin. During operation, it is strictly forbidden to reach into moving areas. Any adjustments must be performed after the machine has been stopped.
Precise Parameters Ensure Quality
For different packaging materials, the three key parameters of sealing temperature, pressure, and time must be precisely set. For example, polyethylene materials typically require a sealing temperature of 150-180°C, while polypropylene materials need 180-220°C. Filling accuracy directly affects the net content of the product. The vibration disc frequency and material drop speed must be adjusted according to the food characteristics to ensure the weight per bag meets standards. During production, sampling checks for sealing strength and integrity should be conducted every 30 minutes to promptly correct parameter deviations.
Cleaning and Maintenance Are Critical
Strictly implement the "clean after every shift" policy. After each production shift, the hopper, conveyor belt, and sealing molds must be thoroughly cleaned. Use food-grade cleaning agents to wipe surfaces that contact food, removing debris and grease. A weekly deep maintenance should include inspecting wear-prone parts for damage, replacing aged sealing rings, replenishing lubricating grease for transmission chains and bearings, and calibrating weighing sensors and temperature controllers. Keeping the equipment clean not only ensures food safety but also prevents residue from corroding the machine.
Timely Fault Warning and Handling
Operators should be familiar with identifying and handling common faults. Poor sealing often results from insufficient temperature or pressure. Declines in filling accuracy are frequently due to sensor misalignment or loosening of vibration mechanisms. Unusual noises may indicate bearing damage or loose components. Maintain comprehensive equipment operation records, including daily maintenance, parameter adjustments, and fault handling, to provide data support for preventive maintenance.
The scientific use of food filling and sealing machines is a systematic project that requires operators to possess a high sense of responsibility and professional skills. Only by organically integrating standardized operations, precise parameter control, thorough cleaning, and timely maintenance can the equipment operate consistently and stably, creating greater value for the enterprise.
