Shuliy mechanical fryer assembly line daily use maintenance matters
Fryer line equipment operation sequence:
1. Cleaning: Clean the hard objects and residues in the fryer line and in the pipeline.
2. Trial operation: Open the scraping belt, the upper and lower mesh belts, the lifting, the exhaust fan and the circulating pump in turn, observe the running direction of the equipment, whether there is any stuck phenomenon and whether there is leakage.
3. Refueling: completely clean the water and hard residue in the inside of the pot and in the pipeline before refueling. Refuel to cover 30-50mm above the lower mesh belt (add cooking oil according to the actual situation of the fried product).
4. Heating: Ensure the oil level to cover the lower mesh belt before heating.
5, operation: switch heating control to carry out heating, set the frying temperature as needed. When the set temperature is reached, it can be fried.
6. Turn on the exhaust fan, scraper belt, upper and lower mesh belt and circulation pump in turn.
7. Check pipes, valves, and open circulating pumps.
Special safety note:
★ coarse filter: Lift once every half hour.
★The slag box is connected: it is full and the residue is forbidden to stay in the equipment for more than 1 hour. The filter residue is placed in water and completely cooled and away from the equipment.
★ scraping belt: continue to run for 15-30 minutes after the end of production.
★ Lifting the mesh belt: After the frying is finished, the heating power is turned off, and the mesh belt bracket can be raised after 30 minutes. Prevent the residual heat of the heater from causing the residue to catch fire.
★Bumper: After the equipment is lifted into place, the bumper must be inserted before other equipment operations can be performed.
★Fire extinguishing system: After the safety pin of the solenoid valve is pulled out, the power supply of the fire extinguisher can not be cut off after the frying.
Daily maintenance of the fryer assembly line:
1. Tighten each bolt after each week of use, pay special attention to: AC contactor terminal block and chain and screw tightness.
2, equipment cleaning, refuse to use strong acid and strong alkali to clean frying equipment.
3, the equipment is cleaned once every two weeks, cleaning method: add water, add alkali or detergent, heat to about 50 degrees, the mesh belt starts running, cook for 60 minutes, use soft brush to clean the mesh belt, mesh belt bracket and Oily impurities on the surface of the pot. Drain the water gun to clean the attachments.
4. It is forbidden to spray with water gun at the electric control box and heating tube. The electric control box is cleaned every month to prevent short circuits.
5, the equipment does not have to clean the equipment thoroughly for a long time.

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