Daily maintenance of the Saint Mary's fruit cleaning production line (before and after each shift)
This is the most basic and important maintenance, completed by equipment operators.
Pre shift inspection:
Check the water source pressure: Ensure that the inlet pressure is normal and the pressure of the pneumatic components is stable.
Check lubrication: Check whether there is lubricating oil in key moving parts such as chains and bearings.
Idle operation: Start the equipment, idle for 1-2 minutes, listen for any abnormal noise, and check if the operation is smooth.
Observation in class:
Monitor for abnormal noise: Pay attention to whether there is abnormal vibration or noise in the motor, reducer, and bearings.
Observe the cleaning effect: If it is found that the cleaning is not clean, immediately check whether the spray nozzle is blocked, whether the brush is worn, and whether the water quality of the water tank is too dirty.
Prevent jamming: Pay attention to whether there is a pile of holy fruit stuck at the entrance of the elevator and cleaning tank.
Post shift cleaning and maintenance (crucial!):
Thoroughly clean:
Drain all sewage from the water tank, remove sediment, tomato stems, leaves, and other debris from the bottom of the tank and filter screen.
Rinse all stains and residues on the inner and outer walls of the equipment, conveyor belts, and brush rollers with clean water.
Use a soft cloth or brush to clean and avoid scratching the stainless steel surface.
Check the spray system: manually clean the spray nozzles that may be blocked.
Keep dry: After cleaning, try to dry the surface and interior of the equipment with a dry cloth, open the maintenance door for ventilation, and prevent bacterial growth and equipment corrosion.
Lubrication: Add food grade lubricating oil to components such as chains that require daily lubrication.