Some standard content:
Machinery Industry Standard of the People's Republic of China
JB/T 8575-1997
Tea Stir-Frying Machine
1997-06-20 Issued
Ministry of Machinery Industry of the People's Republic of China
1998-01-01 Implementation
JB/T8575-1997
This standard is a revision of NJ358-85 "Test Method for Primary Stir-Frying Machine for Eyebrow Tea". During this revision, the appropriate contents in the original standard were retained, and the coal consumption rate was mainly revised, and the technical conditions and power consumption rate measurement content were added. From the date of entry into force of this standard, the original NJ358-85 "Test Method for Primary Stir-Frying Machine for Eyebrow Tea" will be invalid. Appendix A of this standard is a prompt appendix.
Appendix B and Appendix C of this standard are both appendices to the standard. This standard is proposed and managed by the National Technical Committee for Agricultural Machinery Standardization. The drafting unit of this standard: Anhui Agricultural Machinery Research Institute. The main drafters of this standard are Yu Zongrong, Guan Zhimin and Sun Liulian. This standard was first issued and implemented in 1985 and revised for the first time in 1997. 1 Scope
Machinery Industry Standard of the People's Republic of China
Tea Stir-Frying Machine
JB/T8575-1997
This standard specifies the model representation method, technical requirements, test methods, inspection rules, marking, packaging, etc. of tea stir-frying machines. This standard applies to tea stir-frying machines for primary processing of Meicha (hereinafter referred to as stir-frying machines). Similar products can also refer to it for implementation. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T1804-92
GB/T13306-91
ZBX99010.2-89
NJ/Z3-83
GHO16-84
General tolerances Unspecified tolerances for linear dimensions
Technical conditions for tea kneading machines
Painting of agricultural machinery
Tunwu Suishu Hangwen Pingqi sets of standards for primary roasted green tea This standard adopts the following definitions:
3.1 Stir-drying machine -
Erqing machine, Sanqing machine, Hui dry machine (collectively referred to as stir-drying machine) used in the primary drying process of Yimei tea. According to its form, it can be divided into three types: drum (T), wok (G), and trough pot (C). 3.2 Erqing machine and Erqing leaves: A machine that fry and dry the rolled leaves is called Erqing machine; leaves that have a moisture content of 40% to 45% after frying and drying by Erqing machine are called Erqing leaves.
3.3 Sanqing machine and Sanqing leaves: A machine that fry and dry Erqing leaves is called Sanqing machine; leaves that have a moisture content of 8% to 11% after frying and drying by Sanqing machine are called Sanqing leaves.
3.4 Huigan machine and dry tea: A machine that fry and dry Sanqing leaves is called Huigan machine; leaves that have a moisture content of less than 6% after frying and drying by Huigan machine are called dry tea.
4 Product model representation method
Marking example: 6CCT-110 drum tea frying machine Approved by the Ministry of Machinery Industry on June 20, 1997
Main parameters (cm)
(Drum diameter, wok diameter, trough pot inner diameter) Drum (T), wok (G), trough pot (C)
Tea frying machine
Tea processing machinery
1998-01-01 implementation
5 Technical requirements
5.1 General requirements
JB/T8575—1997
5.1.1 The frying machine shall comply with the provisions of this standard and be manufactured according to the drawings and technical documents approved by the prescribed procedures. 5.1.2. The materials used in the manufacture of the frying machine shall comply with the requirements of the drawings. 5.1.3 Castings shall not have cracks, flash and burrs, and moving mating surfaces shall not have pores, sand holes, looseness, etc. Non-machined surfaces should be sanded and painted with anti-rust paint.
5.1.4 Forgings shall not have interlayers, folds, overburning, etc. 5.1.5 The welds of welded parts shall be firm and flat, and shall not have burn-through, slag inclusions, incomplete penetration, etc. 5.1.6 Sheet metal parts shall be smooth and flat, and shall not have cracks, deformations, and hammer marks that obviously affect the appearance quality. The bite seams shall be uniform and firm. The limit deviation of the dimensions without tolerance shall comply with the provisions of Class C in GB/T1804. 5.1.7 Stampings shall be smooth and flat, and shall not have cracks, warping, flash, burrs, and obvious pull marks. The limit deviation of the dimensions without tolerance shall comply with the provisions of Class M in GB/T1804. 5.1.8 The limit deviation of the unindicated tolerance dimensions of machined parts shall comply with the provisions of Class m in GB/T1804. 5.1.9 Fasteners and connectors shall be treated with anti-rust. The exposed rotating parts of the stir-frying machine shall have safety protection measures, and the parts that are easy to loose shall have reliable anti-loosening measures. 5.1.10
The paint shall comply with the quality requirements of ordinary weather-resistant coatings in NJ/Z·3. All parts and materials that are in direct contact with tea leaves shall ensure that they do not affect the quality of tea leaves and comply with the relevant provisions of the "Food Hygiene Law". Heating 5.1.12
The flue gas shall not leak and contaminate the tea leaves.
5.2 Unit performance requirements
Using the rolled leaves of the third-grade fresh leaves with a moisture content of 57% to 58% as raw materials, the main performance indicators of the stir-frying machine shall comply with the provisions of Table 1. 5.2.1
Moisture content
Broken tea rate
Productivity
Coal consumption
Power consumption
kg tea/h
kg standard coal/kg tea
kW·h/kg tea
5.2.2The noise of the dryer is not more than 85dB(A) when it is unloaded.
5.2.3The temperature rise of the bearings in the operating parts shall not exceed 25℃, and the temperature of the motor shall not exceed the allowable temperature. 5.2.4The first trouble-free time is 300h.
5.2.5The effectiveness shall not be less than 93% within the cumulative working time of 600h. 5.3 Assembly requirements
5.3.1Parts must be inspected and qualified, and purchased parts and outsourced parts must have a certificate of conformity before assembly. 5.3.2 Each rotating part and adjustment mechanism should be flexible and reliable, and there should be no jamming. 5.3.3 The lubricating oil (grease) in the lubricating parts should not leak and contaminate the tea leaves. 5.3.4 The installation of the frying and drying machine should be firm and reliable, and the operation should be stable, without abnormal noise. 6 Test conditions and preparation
6.1 Before the test, the main parts of the prototype should be measured, and the results should be recorded in Table 2. 2
The process from the second green, the third green to the
Huigan is the tea
drying process, that is, the tea
frying and drying process
JB/T-8575-1997
6.2 The test prototype should be installed and debugged according to the requirements of the instruction manual. And carry out trial production for no less than two shifts, and the test can be carried out under normal working conditions.
6.3 The rolled leaves, second green leaves and third green leaves used in the performance test shall be processed from the third-grade fresh leaves of green tea, and their quality measurement results shall be recorded in Table 3, Table 4 and Table 5 respectively, among which the quality of rolled leaves shall meet the requirements of ZBX99010.2. 6.4 The process specifications adopted in the test shall be determined by the test unit in conjunction with relevant departments based on the characteristics of the initial processing of eyebrow tea, and shall not be changed at will during the test.
6.5 The main instruments, meters and utensils used in the test are shown in Appendix A (the appendix of the prompt), and the instruments and meters shall be calibrated and qualified before use. 7 Performance test
7.1 Test purpose: to assess whether the performance of the test prototype meets the design requirements. 7.2 Test requirements: Mechanical properties shall be measured once. Tea quality measurement and evaluation shall not be less than three times. There shall be no less than two data for each measurement, and the average value shall be taken.
7.3 Test content and methods
7.3.1 Mechanical property measurement: Test under no-load and load respectively, and record the results in Table 6. 7.3.1.1 After the prototype has been running continuously for 2 hours, measure the speed of the main rotating working parts, the temperature of the bearings and reducers, and the input power, and observe the operation of the prototype.
7.3.1.2 Noise measurement: Use a sound level meter to measure at different positions 1m away from the surface of the prototype and 1.5m above the ground. The measurement points shall be no less than four points, and the maximum value shall be taken.
7.3.2 Tea quality measurement and evaluation
7.3.2.1 Sampling method: The samples shall be randomly selected at multiple points (no less than eight points), and fully mixed, and then the required test samples shall be taken according to the diagonal quartering method.
7.3.2.2 Determination of moisture content: Weigh 10g of rolled leaves, two green leaves, three green leaves and dry raw tea respectively, and measure them by oven method, according to formula (1), or directly measure them with a moisture meter, and record the results in Table 3. H= 10 =W ×100%
W. Sample moisture content;
W. Sample dry weight, g.
7.3.2.3 Determination of the rate of strips: Weigh 50g of rolled leaves, two green leaves, three green leaves and dry raw tea respectively, separate the old stems, old leaves, inclusions and strips, and weigh them respectively, calculate according to formula (2), and record the results in Table 4. c
W. —— Weight of the sample strips (excluding loose flat strips), g; W
L Total weight of the old stems, old leaves and inclusions of the sample, g. X100%
7.3.2.4 Determination of the rate of broken tea: Weigh 100g of the rolled leaves, two green leaves, three green leaves and dry raw tea respectively after cooling for 5 minutes, rotate them five times with a 16-hole/mark 2 round sieve (No. 9 hand sieve) with a diameter of 50cm, or use other instruments to measure, weigh the weight of the broken tea under the sieve respectively, calculate according to formula (3), and record the results in Table 5.
Where: S——Tea powder rate of sample;
X.-Weight of tea powder under the sieve, g.
7.3.2.5 Determination of tea dust rate: Weigh 100g of dry raw tea after cooling for 5 minutes, rotate it five times with a 50cm diameter .24 hole/mark 2 round sieve (No. 11 hand sieve), or use other instruments to measure, weigh the weight of tea powder under the sieve, calculate according to formula (4), and record the results in Table 6.3
Where: M—Tea powder rate of sample;
X.Weight of tea powder under the sieve, g.
JB/T-8575-1997
7.3.2.6, Evaluation of second green leaves and third green leaves: Weigh about 100g of second green leaves and third green leaves after drying, respectively, put them on the sample tea tray, and observe the stripes, color, and wholeness. Take another 3g of dry tea sample and put it into a 150mL evaluation cup. After boiling water for 5 minutes, evaluate the aroma, taste, soup color and tea leaves. The evaluation results are recorded in Table 7.
For evaluation terms and scoring standards, see Appendix B (Appendix to the standard). 7.3.2.7 Evaluation of dry raw tea: Weigh about 250g of dry raw tea sample and place it on the sample tea tray. Compare it with the standard sample of raw tea and evaluate the appearance. Take another 3g of dry raw tea sample and put it into a 150mL evaluation cup. After boiling water for 5 minutes, evaluate the internal quality. Evaluate the grade of raw tea based on the appearance and internal quality, and record the results in Table 8.
For evaluation terms of raw tea, the provisions of GHO16 are adopted. For evaluation grade scoring standards, see Appendix C (Appendix to the standard). 7.3.3 Determination of economic indicators
7.3.3.1. Productivity measurement: record the leaf input, leaf output and water loss of the test sample machine and the leaf input start time and leaf output end time of each operation respectively, and calculate the pure hourly productivity and pure hourly water loss rate of the two-green operation, three-green operation and bright-drying operation of the stir-frying machine according to the following formula. The data and calculation results are recorded in Table 9.
The pure hourly productivity of the two-green machine is calculated according to formula (5): E.
Where: E.
The pure hourly productivity of the two-green machine, kg kneading leaves/h; W. The weight of the kneading leaves, kg;
T. —Pure working time, h.
The pure hourly productivity of the three-green machine is calculated according to formula (6): E,
Where: E.-
-The pure hourly productivity of the three-green machine, kg two-green leaves/h; W. —The weight of the two-green leaves, kg.
The pure hourly productivity of the Hui dryer is calculated according to formula (7): E
Where: E.
The pure hourly productivity of the Hui dryer, kg dry raw tea/h; weight of dry raw tea, kg.
The pure hourly water loss rate of the Erqing machine is calculated according to formula (8): E
Where: E.
The pure hourly water loss rate of the first and second Qing machines, kg water/h; water loss of the second Qing operation, kg water. www.bzxz.net
The pure hourly water loss rate of the Sanqing machine is calculated according to formula (9): E.
Where: E The pure hourly water loss rate of the Sanqing machine, kg water/h; water loss of the first and third Qing operations, kg water.
The pure hourly water loss rate of the Hui dryer is calculated according to formula (10): 4
JB/T85751997
Wherein: Es—pure hourly water loss rate of the Hui dryer, kg water/h; Wgs—water loss during Hui dryer operation, kg water.
7.3.3.2 Coal consumption rate determination: The performance test is performed once, and the test time is not less than 6h. After the test prototype works normally, record the leaf input and leaf output during the test time of the prototype and the coal consumed during this test time (including the ignition coal and the residual fire coal). The coal, firewood and other fuels used are calculated as standard coal according to their calorific value, calculated according to formula (11), and the determination results are recorded in Table 10. J
W. Test weight of dry raw tea or water loss of test tea, kg; Q. Calorific value of test coal, kcal.
7.3.3.3 Determination of power consumption rate: Determine once during the performance test, and the test time shall not be less than 6h. After the test prototype works normally, record the amount of leaves put in and the amount of leaves output during the test time of the prototype and the power consumed during this test time, calculate according to formula (12), and record the determination results in Table 11. D.
Power consumption rate, kW·h/kg tea or kg standard coal/kg water; Where: Cd—
D.—Power consumption rate, kW.h;
W. -Test weight of dry raw tea or water loss of test tea, kg. 8 Production test
8.1 Test purpose: To assess the reliability, adaptability, performance stability and economy of the test prototype under production conditions. 8.2 Test requirements
8.2.1 The cumulative operating time of each test prototype shall not be less than 300 hours. 8.2.2 During the test, a dedicated person shall fill in the work diary according to Table 12. (12)
8.2.3 The production shall be checked in at least three to five shifts, with each shift lasting 6 hours. Three shifts for spring tea (one shift for each of high-grade, medium-grade and low-grade fresh leaves), and one shift for each of summer and autumn tea (depending on the situation). 8.2.4 The production verification items shall be measured according to the relevant provisions of Chapter 5, and the results shall be recorded in Table 13. 8.3 Test content
8.3.1 Production time classification
Operation time
Shift time
Non-operation time
8.3.2 After the test, the main parts of the prototype shall be retested, and the results shall be recorded in Table 1. 8.3.3 The main economic indicators shall be measured according to the following items, and the results shall be recorded in Table 14. 8.3.3.1 Operation hours The productivity is calculated according to formula (13): pure working time in hours
auxiliary working time
troubleshooting time
adjustment and maintenance time
wherein: E is the hourly productivity of the test prototype, kg rolled leaves/h (kg two-green leaves/h, kg dry raw tea/h)); ZG is the total amount of leaves processed by the test prototype, kg rolled leaves/h (kg three-green leaves/h, kg dry raw tea/h); (13)
ZT is the total operating time, h.
8.3.3.2 The hourly productivity of the shift is calculated according to formula (14): JB/T8575-1997
Wherein: E.——Hourly productivity of the test sample machine, kg kneaded leaves/h (kg two green leaves/h, kg dry raw tea/h); G Total amount of leaves processed by the test sample machine, kg kneaded leaves/h (kg two green leaves/h, kg dry raw tea/h); T, shift time, h.
8.3.3.3 Coal consumption rate determination: Measure according to 7.3.3.2, and measure once for each of the high, medium and low-grade fresh leaves of spring tea. 8.3.3.4 Electricity consumption rate determination: Measure according to 7.3.3.3, and measure once for each of the high, medium and low-grade fresh leaves of spring tea. 8.3.3.5 Effectiveness: Calculate according to formula (15): Where: K—effectiveness coefficient;
ZT. Total operation time, h;
ZT. —Total troubleshooting time, h.
9 Test report
K= + T, 100%.
After the test, the test results should be summarized in Table 15, and a test report should be submitted. The contents are as follows: a) Test purpose, time, location and test conditions; b) Prototype introduction (including structure, principle and main technical parameters); c) Test result analysis and evaluation of the prototype; d) Test conclusion;
e) The report should be accompanied by full data tables, figures, special reports, photos, etc.; f) The test report should state the responsible unit and participants of the test. 10 Inspection rules
Each dryer must be inspected and qualified by the inspection department of the manufacturer and accompanied by a product certificate before it can leave the factory. 10.2 The stir-frying machine shall be inspected in accordance with the provisions of 5.1.2~5.1.7 and 5.1.9~5.1.12 before leaving the factory. (14)
（15）
10.3 Two units of each batch of products shall be randomly selected from qualified products for whole machine quality inspection. If there are unqualified units, the number shall be doubled for re-inspection. If there are still unqualified units, the batch of products shall be judged as unqualified products. 10.4 The ordering unit has the right to re-inspect the product quality in accordance with the relevant provisions of this standard (disassembly is not allowed). If the re-inspection fails, the ordering unit may refuse acceptance.
10.5 If the user complies with the use and storage rules specified in the product manual provided by the manufacturer, the manufacturer shall repair or replace the product free of charge if the product is damaged or cannot be used normally due to poor manufacturing quality within one year from the date of delivery (except for normal wear and tear). 11 Marking, packaging, transportation and storage
11.1·Each stir-frying machine shall be fixed with a sign in a conspicuous position, and its specifications shall comply with the provisions of GB/T13306. The content of the sign is as follows: a) Product name and model;
b) Main technical parameters;
c) Factory number;
d) Factory date;
e) Manufacturer name.
11.2 The packaging of the product shall comply with the relevant regulations of the transportation department, and the packaging shall be firm and reliable, and there shall be rainproof facilities. The markings on the outer wall of the packaging box are as follows: a) product name and model; b) manufacturer name; c) packaging box dimensions (length × width × height); d) gross weight, net weight, lifting line position; e) shipping address and consignee; JB/T8575—1997 f) words or marks such as “handle with care”, “do not invert”, and “moisture-proof”. 11.3 Product transportation should be negotiated between the supply and demand parties. 11.4 Each product should carry the following technical documents: a) packing list; b) certificate of conformity; c) product manual; d) user opinion solicitation. 11.5 Products should be stored in a dry, ventilated and rainproof place indoors without harmful gases. Table 2 Parts wear and damage record
Machine model:
Manufacturer:
Measured value and wear condition
Parts name
Before test
Measurer:
Test date:
Season batch:
Weight before drying
Rubbed leaves
Sanqing leaves
Dry raw tea
Weight after drying
Measurer:||t t||After the test
Abrasion
Test location:
Test date:
Deformation or damage
Cumulative addition
Working leaf quantity
Table 3 Moisture determination record
Moisture content
Weight before drying
Pure working
Recorder:
Deformation or damage
Test location:
Fresh leaf grade:||t t||Weight after drying
Recorder:
Moisture content
Before and after abrasion
Measurement method and measuring tool
Precision must be one
Name of operation
Rolled leaves
Two green leaves
Three green leaves
Sample weight
Rolled leaves
Two green leaves
Three green leaves
Dry raw tea
Test date ：
Test location:
Old stems and leaves
Inclusion weight
Strip weight
Measurer:
JB/T8575—1997
Table 4 Strip rate determination record
Strip rate
Sample weight
Old stems and leaves
Inclusion weight
Season batch:
Strip weight
Strip rate||tt| |Recorder:
Table 5 Broken tea rate and tea dust rate measurement record
Test date:
Test location:
Broken tea rate measurement
Broken tea rate
Measurer:
Prototype model:
Manufacturer name:
Spindle speed
Input power
Reducer
Mechanical operation condition
(oil leakage, jamming, noise)
Oil leakage and fire situation
Measurer:
Broken tea rate
Seasonal batch:
Determination of tea dust rate
Tea dust rate
Table 6 Mechanical properties measurement record
Recorder:
Tea dust rate
Test location:
Test date:
Recorder:
Average striping rate
Test season||tt| |Review location:
Test location
Measurer:
Review location:
JB/T8575—1997
Measurement record of two green leaves and three green leaves
Review date:
Comment score Comment score Comment score
Location batch
Comment score Comment score Comment score
Reviewer:
Total appearance score||tt| |Total score of appearance
Name of leaf:
Aroma and flavor
Comment scoreComment scoreComment score
Recorder:
Dry raw tea evaluation record
Evaluation time:
Compliance level
Comment scoreComment scoreComment scoreRecorder:
Total score of internal quality
Compliance level
Total score of internal quality
Total score of quality5 The product should be stored in a dry, ventilated room without harmful gases or in a rainproof place. Table 2 Record of wear and damage of parts
Model:
Manufacturer:
Measurement value and wear
Part name
Before test
Measurer:
Test date:
Season batch:
Weight before drying
Rubbing Qiang Ye
Sanqing Ye
Dry raw tea
Weight after drying
Measurer:||t t||After the test
Abrasion
Test location:
Test date:
Deformation or damage
Cumulative addition
Working leaf quantity
Table 3 Moisture determination record
Moisture content
Weight before drying
Pure working
Recorder:
Deformation or damage
Test location:
Fresh leaf grade:||t t||Weight after drying
Recorder:
Moisture content
Before and after abrasion
Measurement method and measuring tool
Precision must be one
Name of operation
Rolled leaves
Two green leaves
Three green leaves
Sample weight
Rolled leaves
Two green leaves
Three green leaves
Dry raw tea
Test date ：
Test location:
Old stems and leaves
Inclusion weight
Strip weight
Measurer:
JB/T8575—1997
Table 4 Strip rate determination record
Strip rate
Sample weight
Old stems and leaves
Inclusion weight
Season batch:
Strip weight
Strip rate||tt| |Recorder:
Table 5 Broken tea rate and tea dust rate measurement record
Test date:
Test location:
Broken tea rate measurement
Broken tea rate
Measurer:
Prototype model:
Manufacturer name:
Spindle speed
Input power
Reducer
Mechanical operation condition
(oil leakage, jamming, noise)
Oil leakage and fire situation
Measurer:
Broken tea rate
Seasonal batch:
Determination of tea dust rate
Tea dust rate
Table 6 Mechanical properties measurement record
Recorder:
Tea dust rate
Test location:
Test date:
Recorder:
Average striping rate
Test season||tt| |Review location:
Test location
Measurer:
Review location:
JB/T8575—1997
Measurement record of two green leaves and three green leaves
Review date:
Comment score Comment score Comment score
Location batch
Comment score Comment score Comment score
Reviewer:
Total appearance score||tt| |Total score of appearance
Name of leaf:
Aroma and flavor
Comment scoreComment scoreComment score
Recorder:
Dry raw tea evaluation record
Evaluation time:
Compliance level
Comment scoreComment scoreComment scoreRecorder:
Total score of internal quality
Compliance level
Total score of internal quality
Total score of quality5 The product should be stored in a dry, ventilated room without harmful gases or in a rainproof place. Table 2 Record of wear and damage of parts
Model:
Manufacturer:
Measurement value and wear
Part name
Before test
Measurer:
Test date:
Season batch:
Weight before drying
Rubbing Qiang Ye
Sanqing Ye
Dry raw tea
Weight after drying
Measurer:||t t||After the test
Abrasion
Test location:
Test date:
Deformation or damage
Cumulative addition
Working leaf quantity
Table 3 Moisture determination record
Moisture content
Weight before drying
Pure working
Recorder:
Deformation or damage
Test location:
Fresh leaf grade:||t t||Weight after drying
Recorder:
Moisture content
Before and after abrasion
Measurement method and measuring tool
Precision must be one
Name of operation
Rolled leaves
Two green leaves
Three green leaves
Sample weight
Rolled leaves
Two green leaves
Three green leaves
Dry raw tea
Test date ：
Test location:
Old stems and leaves
Inclusion weight
Strip weight
Measurer:
JB/T8575—1997
Table 4 Strip rate determination record
Strip rate
Sample weight
Old stems and leaves
Inclusion weight
Season batch:
Strip weight
Strip rate||tt| |Recorder:
Table 5 Broken tea rate and tea dust rate measurement record
Test date:
Test location:
Broken tea rate measurement
Broken tea rate
Measurer:
Prototype model:
Manufacturer name:
Spindle speed
Input power
Reducer
Mechanical operation condition
(oil leakage, jamming, noise)
Oil leakage and fire situation
Measurer:
Broken tea rate
Seasonal batch:
Determination of tea dust rate
Tea dust rate
Table 6 Mechanical properties measurement record
Recorder:
Tea dust rate
Test location:
Test date:
Recorder:
Average striping rate
Test season||tt| |Review location:
Test location
Measurer:
Review location:
JB/T8575—1997
Measurement record of two green leaves and three green leaves
Review date:
Comment score Comment score Comment score
Location batch
Comment score Comment score Comment score
Reviewer:
Total appearance score||tt| |Total score of appearance
Name of leaf:
Aroma and flavor
Comment scoreComment scoreComment score
Recorder:
Dry raw tea evaluation record
Evaluation time:
Compliance level
Comment scoreComment scoreComment scoreRecorder:
Total score of internal quality
Compliance level
Total score of internal quality
Total score of quality
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