At present, single-cylinder vacuum filling machines have been widely used by various manufacturers. After many understandings, the author has encountered several problems and solutions in the actual application process of this series of filling machines, summed up several experiences for the majority of hot beverage manufacturers to purchase the filling machine for reference.
The single-cylinder vacuum filling machine is fast in filling, high precision, no dripping, wide range, high degree of automation, maintenance in the filling of non-gas liquids such as juice drinks, fruit wine, liquor, soy sauce and vinegar. Convenience and other features have been widely used by various production companies, and are well received by users, especially the production of first-line personnel. However, in this series of filling machines, in the filling of hot beverages (such as apple cider vinegar), the author summarizes several experiences for the purchase and filling of hot beverage manufacturers according to the problems and solutions encountered by the multi-party understanding and practical application process. Machine time to learn.
Temperature control of filling liquid
When the temperature of the liquid material rises to the required temperature during the heating process, the heating device should be adjusted to slowly supply heat to prevent the liquid material from continuously rising or falling rapidly. If the liquid rises above 90 degrees Celsius, it enters the filling machine. The maximum temperature of the electronic flowmeter and temperature indicator in the cylinder and the cylinder is one hundred degrees Celsius. Once the material is close to this temperature, the electronic flowmeter and the temperature indicator will be inaccurate and lose its function; if the temperature of the material drops rapidly It will also reduce its accuracy and affect the canning speed of the wine valve. This type of filling machine is suitable for material temperature range of 1 to 95 °C.
Requirements for glass bottles
In order to reduce the cost of beverage bottles, beverage manufacturers tend to ignore the uniformity of the bottles. Some bottles of the same bottle type have different diameters, up to 2~4mm, so that the bottle can be easily caught when the bottle enters or exits the bottle, because the bottle is automatically loaded on the bottle wheel. The shutdown device affects the production efficiency; at the same time, the outer diameter of the bottle mouth is required to be φ24～φ47mm. If the bottle mouth is too small, the valve needle of the wine valve in the filling will easily touch the inner edge of the bottle mouth, and the glass slag will enter the beverage; If the mouth is too large, the sealing area of ​​the bottle cap of the filling wine valve is too large to reduce or lose the sealing effect, resulting in filling or not filling. In addition, the bottle should stand vertically, not too inclined, otherwise it will affect the centering effect of the bottle guide of the wine valve on the bottle. The bottle is not centered, and the air leakage is not easy to cause the material to be filled, which may affect the production.
Requirements for the production environment of the workshop
Hot filling production workshops generally have high temperatures and poor ventilation conditions, which will inevitably affect the normal use of the filling machine, especially in summer. Due to the high ambient temperature and high humidity, the electrical control components installed under the working surface of the filling machine are bound to pose a serious threat. Because the hot air extracted by the fan is also distributed around the machine, it is easier to short-circuit the electrical components (such as the inverter). Solution: On the one hand, improve the ventilation conditions of the workshop, on the other hand, consider moving the electrical control box to the outdoor or ventilated and dry place, or add a conduit at the hot air outlet of the fan to pass the hot air to the outside to reduce the hot air around the filling machine. Dissipate and reduce the ambient temperature. The workshop should be ventilated as much as possible. The ambient temperature should be controlled below 30 degrees Celsius. When the temperature is 15-20 degrees, the relative humidity should be controlled below 40%. When the temperature is 22-30 degrees, the relative humidity should be controlled below 30%. .
Requirements for the maintenance of the equipment
After the daily production is completed, the operator should carry out the necessary simple maintenance of the filling machine, especially the mechanical transmission parts under the work surface (such as bearings, gears, springs, etc.) should add some grease to prevent rust spots and affect the equipment. use. After a period of time, the wine tank and the wine valve should be cleaned to prevent the generation of bacteria, which in turn affects the shelf life of the material. At the same time, the food and rubber seals in the wine valve should be regularly checked and replaced to avoid the effect of canning due to aging seals.
In the specific installation and use of the majority of users, equipment operators should learn more about the performance of the brain, and communicate with the equipment manufacturers to avoid accidents.
Biopharm Arginine,Pharmaceutical Intermediates,Telaprevir Intermediate
Qidi Chemical Co., Ltd. , http://www.czchemicals.com