1.Daily cleaning: food processing equipment will appear in the production of food residues, in order to food safety, the inside of the equipment needs to be cleaned regularly, the outside also needs to remove dust, etc., to maintain the health of the equipment and a clean working environment. When cleaning, pay attention to waterless cleaning to avoid using too much water into the equipment, affecting the use of.

2.Lubrication maintenance: In order to ensure the service life and operation efficiency of the equipment, the transmission part of the equipment, bearings and other key parts are regularly lubricated. Use the appropriate amount of lubricating oil or grease for lubrication to ensure the normal operation of the equipment while reducing wear and friction.

3.Fastening check: Engineers regularly and comprehensively check the screws, nuts and other connection parts of the equipment, especially the places that are easy to loosen, and tighten them in time to prevent the equipment from loosening or falling off during the work, resulting in unnecessary losses.

4.Electrical system inspection: carefully observe whether there are abnormal phenomena when the machine is working, and regularly check the electrical system of the equipment, including whether the connection of the electrical components is loose and whether the insulation of the line is damaged. Find and repair electrical faults in time to ensure safe and reliable operation of equipment.

5.Repair the fault in time: When the device is faulty, rectify the fault immediately. Do not wait. For simple faults, repair them in time. For complex problems, the equipment should be stopped and the manufacturer or professional and technical personnel should be contacted immediately for maintenance.

6.Prohibited illegal operation: the production workshop personnel shall maintain and operate according to the mechanical operation manual, and shall not carry out incorrect operation during mechanical work to avoid damage to personnel and equipment.

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