1. In addition to maintaining the original quality characteristics of snack food during the processing of raw materials, it can also meet the different needs of people and improve the utilization value and economic value of agricultural products. Through food processing and intensive processing with different characteristics, the multi-functionality of food and its new products can be developed to realize the value-added benefits of snack food processing.
2. Through the selection of working parts and technical parameters of snack food machinery, it can adapt to the biological characteristics of processed food and meet the processing requirements of the final product;
3. Energy loss can be reduced during the production process, and the loss and quality degradation of raw materials and final products can be strictly controlled to reduce costs;
4. The processing machinery and equipment that requires the final product to be food or semi-finished products shall prevent the pollution of the food processing process by the machinery or other materials to ensure that the final product meets the food safety requirements;
5. To avoid pollution of the environment by emissions (slag, bad, pulp, liquid, gas, etc.) during snack food processing, the food processing environment with polluted emissions should be equipped with pollution treatment equipment to make it meet the emission standards;
6. For the processing of foods containing multiple nutrients, consideration should be given to reducing the loss of nutrients caused by processing; attention should be paid to the comprehensive development of by-products and leftovers, to make full use of resources and improve economic benefits.
7. The rationality of snack food machinery and equipment. Food machinery and equipment should meet the general requirements of the process, and the equipment should be compatible with the process flow, production scale, process operating conditions, and process control level, and can give full play to the capabilities of the equipment.
8. Advanced nature, requiring the operation reliability, self-control level, production capacity, conversion rate, yield and efficiency of snack food machinery and equipment to reach the advanced level as much as possible;
9. The safety of food machinery and equipment requires safety and reliability, stable operation, good flexibility, and no hidden dangers of accidents;
10. Food machinery and equipment are economical, low in equipment investment, easy to process, repair and update, no special maintenance requirements, and low operating costs;
11. The process requirements and the specified model, performance, technology and other characteristics and conditions of use of various stereotyped equipment must be fully considered. When selecting equipment, the type is generally determined first, and then the specifications are considered;
12. Auxiliary food machinery equipment is the equipment that assists the main food machinery equipment to complete the work. Such as motors, pumps, conveying equipment, metering equipment, etc. Should be selected according to different process requirements.
13. Be able to have professional technical and design personnel to meet the special customization requirements of customers for the equipment in each link of the processing production line, to meet the customer’s local use and final food requirements.

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