The precautions for the original flavor nut production line involve multiple aspects, including equipment selection, operating standards, safety production, daily maintenance, and product quality control. Here is a detailed summary of these precautions:

1、 Equipment selection and configuration

Choose a reputable manufacturer: Ensure reliable equipment quality and timely after-sales service. The focus is on examining the automation level, stability, durability, and compliance with food safety standards of the equipment.

Attention to detail handling: When selecting key equipment such as frying machines and baking machines, attention should be paid to their internal processing details, such as the maturity of oil-water separation technology, the uniformity of heating devices, and the stability of transmission parts.

Wide adaptability: The production line should be able to adapt to the processing needs of different types of nuts and have the ability to flexibly adjust.

2、 Operating standards

Pre startup inspection: Ensure that the power supply, transmission parts, motor, etc. are operating normally without any abnormal sounds or vibrations.

Strictly follow the operating procedures to avoid equipment damage or safety accidents caused by misoperation. Especially for key components such as heating devices and transmission belts, they need to be started and stopped according to established procedures.

Pay attention to temperature control: Multi stage temperature control technology requires precise setting and monitoring of the temperature in each section to ensure that nuts are evenly heated during frying or baking, avoiding overheating or overcooking.

3、 Safe production

Establish a sound safety production responsibility system: Enterprise leaders and department heads are fully responsible for safety production work, ensuring that safety production investment and management are in place.

Strengthen employee safety education and training: Improve employees' safety awareness and operational skills, ensure that new employees undergo pre job safety education and training, and pass the assessment before they can start work.

Equip necessary safety protection facilities, such as protective covers, nets, fences, etc., and regularly inspect and maintain their integrity.

Develop emergency plans: Regularly organize emergency drills to improve employees' ability to respond to unexpected events. Once a safety accident occurs, the emergency plan should be activated immediately and handled properly.

4、 Daily maintenance and upkeep

Develop a detailed maintenance plan, including steps such as equipment inspection, cleaning, lubrication, adjustment, and repair, and arrange maintenance cycles and times reasonably based on the actual operating conditions of the equipment.

Maintain equipment cleanliness: Regularly clean the surface and internal components of the equipment to prevent bacterial growth and ensure food safety. Pay special attention to the oil-water separation system in the frying machine, which needs to be regularly cleaned of residue and replaced with new oil.

Preventive maintenance: Regular inspection, replacement, and repair of equipment to prevent malfunctions from occurring. Focus on inspecting the wear and aging of key components such as transmission parts, heating devices, and control systems.

5、 Product quality control

Strict control of raw material procurement: ensuring that the quality of raw materials meets national standards and enterprise requirements, and avoiding the use of inferior raw materials that may affect product quality.

Strict control of the production process: strict control and management of various links such as frying, baking, sorting, etc., to ensure stable and reliable product quality.

Strict inspection and testing of finished products to ensure compliance with relevant standards and requirements. If there are any non-conforming products, they should be promptly handled and the reasons traced.