Some standard content:
ICS27.200
Standard of the Machinery Industry of the People's Republic of China
JB/T10285-2001
Vacuum freezing drying equipment for food
The vacuum freezing drying equipment for food2001-06-22Release
China Machinery Industry Federation
2001-10-01Implementation
JB/T10285-2001
This standard is formulated based on the ZDG series of vacuum freezing drying equipment for food technology transferred by the Russian All-Russian Poultry Processing Industry Scientific Research Institute. The parameter indicators refer to the performance indicators of the same equipment of the Danish ATLAS Industrial Company, and have reached the indicator level of the company and the Russian All-Russian Poultry Processing Industry Scientific Research Institute. Appendix A of this standard is a prompt appendix.
This standard is proposed and managed by the National Technical Committee for Standardization of Refrigeration Equipment. The responsible drafting unit of this standard: Yantai Binglun Group Co., Ltd. Drafters of this standard: Liu Yuanzhang, Ge Fanggen, Zhu Hongguang, Wang Lin, Liu Xuanmin, Liu Changfeng. This standard was first issued in June 2001.
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Standards of the Machinery Industry of the People's Republic of China
Food Vacuum Freeze Drying Equipment
The vacuumfrecing drying cquipment for foodJB/T10285—2001
This standard specifies the type, basic parameters, technical requirements, test methods, inspection rules, marking, packaging and storage of intermittent food vacuum freeze drying equipment (hereinafter referred to as freeze drying equipment). This standard applies to intermittent food vacuum freeze drying equipment. Continuous freeze drying equipment and non-set freeze drying equipment can refer to this standard. 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 version of the following standards. GB191—2000
GB/T40641983
GB/T 5226.1—1996
GB 57491985
GB/T 60701995
GB/T 63881986
GB/T 79321987||tt| |GB92372001
GB 9969.1—1998
GB/T133061991
GB/T 133841992
JB/T 5777.2—1991
JB/T6446—1992
3 Terminology
This standard uses the following terms.
Packaging, storage and transportation pictorial symbols
Guidelines for safety design of electrical equipment
Industrial machinery and electrical equipment Part 1: General technical conditions Sanitary standards for drinking water
Vacuum flange
Transport packaging and delivery marks
General technical conditions for pneumatic systems
General technical specifications for refrigeration equipment
General provisions for industrial product instruction manuals
General technical conditions for packaging of electromechanical products
Technical conditions for control and relay protection panels (cabinets and tables) for secondary circuits of power systems Vacuum valves
3.1 Vacuum freeze drying (freeze drying)
General technical conditions
Freeze drying is a method of freezing water-containing materials at low temperatures, placing them in a vacuum environment, and supplying a certain amount of heat to allow the ice in the materials to sublime directly into water vapor and be discharged, thereby removing the moisture from the materials to obtain dry products. Vacuum freeze drying equipment (freeze drying equipment) 3.2
A complete set of equipment consisting of a vacuum container for drying materials and a heating system, a refrigeration system, a vacuum system and an electrical control system is called a freeze drying equipment.
3.3 Intermittent freeze drying equipment
Approved by China Machinery Industry Federation on June 22, 2001h
Implementation on October 1, 2001
JB/T10285—2001
Freeze drying equipment in which materials enter the drying chamber in batches for drying is called intermittent freeze drying equipment. 3.4 Drying chamber
A drying chamber is a vacuum container for drying materials, which usually includes a chamber body, a heating plate, a material trolley (or a material tray) and a cold trap.
3.5 Cold trap
A cold trap is a device used to capture sublimated water vapor, also known as a water vapor condenser. Leakage rate
Under static conditions with a pressure lower than 13Pa, the rate at which external gas leaks into the gas in the drying chamber through the leak hole per unit time is called the leakage rate. The unit is Pa·L/s
Sublimated water per unit area
The amount of water sublimated per unit heating area per unit time at the maximum heating power is called the sublimated water per unit area. The unit is kg/(m2.h).
Energy consumption per unit dehydration
The energy consumed for sublimating 1kg of water is called the energy consumption per unit dehydration. Unit: kW·h/kg for electric energy and kgkg for steam energy. 4 Types and basic parameters
4.1 Types
The classification by heating method is shown in Table 1. 4.1.1
Table 1 Classification of heating methods
Contact heating
Non-contact heating
(Radiation type)
Electric heating
Steam heating
Electric heating
Steam heating
Not indicated
4.1.2 According to the placement of the cold trap, it can be divided into external and internal types. Internal cold trap is to place the cold trap in the drying chamber, without marking letters: external cold trap is to place the cold trap outside the drying chamber, connected to the drying chamber through a vacuum valve, and indicated by the letter W. 4.2 Model
4.2.1 Model compilation method
口x口
Improved design code
Cold trap placement code (as specified in 4.1.2) Heating method code (as specified in Table 1)
Number of drying bins: expressed in Arabic numerals, such as 2, 4. When the number is 1, the × sign should be omitted
Nominal drying area of unit drying bin: expressed in Arabic numerals, m24.2.2 Model compilation example
Basic code for freeze-drying equipment
Example 1:
JB/T10285—2001
ZDG40×4 means that the nominal drying area of the unit drying bin is 40m2, with a total of four drying bins. The heating method adopts radiation electric heating, and the cold trap is a built-in freeze-drying equipment.
Example 2:
ZDG80JSW means the nominal drying area is 80m2, there are 3 drying chambers, the heating method adopts contact steam heating, and the cold trap is an external freeze drying equipment.
4.3 Basic parameters
4.3.1 The nominal working conditions of the freeze drying equipment shall comply with the following provisions: a) Drying chamber working pressure (40±5) Pa; b) Maximum heating power input of the heating plate (1.5±0.1) kW/m; c) The freeze drying material is crushed ice or 30mm×30mm×30mm ice cubes 4.3.2 The basic parameters shall comply with the provisions of Table 2. Table 2 Basic parameters
Evacuation time from atmospheric pressure to 133Pa
Sublimation water per unit area
Energy consumption per unit dehydration
4.4 Conditions of use
Electric heating
Steam heating
Heating system
Vacuum system
Refrigeration system
Steam consumption
Power consumption
Food vacuum freeze-drying equipment should be able to be used normally under the following conditions: a) Working pressure: 13~133Pa:
b) Cold trap evaporation temperature: -35~55℃;
c) Heating temperature of heating plate: 0~150℃.
5 Technical requirements
5.1 General
≤12min
1.86kg(m2·h)
1.0W·h/kg
0.3kW.h/kg
1.2kW·h/kg
2kg/kg（0.6MPa）
1.22kW·h/kg
5.1.1 Food freeze-drying equipment shall comply with the provisions of this standard and be manufactured in accordance with the drawings and technical documents approved by the prescribed procedures. 5.1.2 The actual drying tray area of the freeze-drying equipment shall not be less than 98% of the nominal drying area. 5.1.3 The energy consumption per unit dehydration of the freeze-drying equipment shall not be higher than 105% of the specified value. 5.1.4 The amount of sublimated water per unit area of the freeze-drying equipment shall not be less than 95% of the specified value. 5.2 The drying chamber shall comply with the following provisions.
5.2.1 The drying chamber shall be a vacuum container that can be strictly sealed, and its static vacuum leakage rate shall not be greater than 25Pa?L/s. The chamber body shall meet the strength and rigidity requirements, and an observation window shall be provided on the chamber. 5.2.2 The chamber door of the drying chamber shall be flexible, free of deformation, well sealed, safe and reliable, and a locking device shall be provided between the door and the chamber body. 3
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JB/T10285—2001
5.2.3 The surface temperature of the cold trap of the drying chamber shall be uniform, and the temperature difference of each measuring point on the surface shall not exceed 8C under the working pressure, and the frost on the surface of the cold trap shall be uniform.
5.2.4 The materials used for each component in the drying chamber shall meet the requirements of food hygiene. The water quality used shall comply with the provisions of GB5749. 5.2.5 The time for releasing the vacuum in the drying chamber shall not exceed 20min. 5.2.6 The paint on the outer surface of the drying bin should be smooth, flat, uniform in color, and the thickness of the paint film should be uniform. No defects that affect the appearance, such as exposed bottom, peeling, unevenness, obvious sagging and wrinkles, are allowed. 5.2.7 The insulation resistance of the live parts in the drying bin to the non-live parts should be greater than 2M2. 5.2.8 The pipe valves on the drying bin should be clean, sealed and leak-free. 5.2.9 The selection of pallets must comply with the provisions of the relevant national food hygiene standards and be easy to clean. 5.3 Supporting system
5.3.1 The vacuum unit used in the freeze-drying equipment shall comply with the provisions of the relevant national standards and industry standards. 5.3.2 The flanges used in the vacuum system shall comply with the provisions of GB/T6070, and the valves shall comply with the provisions of JB/T6446. 5.3.3 The refrigeration equipment used in the freeze-drying equipment shall comply with the provisions of the relevant national standards and industry standards. 5.3.4 The pipes, valves and pressure gauges of the refrigeration system shall be intact, neatly arranged and firmly installed. The connection and insulation of the system pipes shall comply with the requirements of the product drawings and technical documents. 5.3.5 The safety and protection of the refrigeration system shall comply with the provisions of GB9237. 5.3.6 The electrical design safety and component requirements of the heating system shall comply with the provisions of GB/T5226.1. The pneumatic system shall comply with the provisions of GB/T7932.
5.3.7 The control cabinet shall comply with the provisions of JB/T5777.2. 5.4 Reliability
5.4.1 The trouble-free working time of the freeze-drying equipment shall not be less than 7200h5.4.2 The working time of the freeze-drying equipment before the first overhaul shall not be less than 10000h. 6 Test methods
6.1 Test instruments and meters
6.1.1 The temperature measuring instruments are glass mercury thermometers, platinum resistance thermometers, and thermocouples, and their measurement accuracy is ±0.2℃. 6.1.2 The pressure measuring instrument is a thermocouple vacuum gauge or a resistance vacuum gauge, and its measurement accuracy is ±1%. 6.1.3 The electrical measuring instruments are power meters, ammeters, voltmeters, megohmmeters and ohmmeters, and their accuracy is 0.5 level, of which the power meter integration formula is level 1 accuracy.
The power meter measurement value should be above 1/3 of the full scale. When measuring three-phase AC power with the "two power meters" or "three power meters" method, the indicated current and voltage values should not be less than 60% of the rated current and voltage values of the power meter. 6.1.4 The accuracy of the time stopwatch is 0.5 level. 6.1.5 The accuracy of the flow meter is ±2% of the measured flow rate. 6.1.6 The accuracy of the measuring platform scale is ±0.2% of the measured weight. 6.2 No-load test
6.2.1 Test preparation
a) Label the food trays of the freight trolley and the heating plates of the heating trolley and record the corresponding relationship. 4
b) Temperature measurement point arrangement of food tray:
JB/T10285—2001
1) Temperature measurement points are distributed in the upper, middle and lower parts of the food thickness direction:2) When installing the temperature measuring element, use a bracket to fix loose or liquid food, and directly insert it into the food for solid food:3) The temperature measuring element is a platinum resistor or a thermocouple. Cold trap temperature measurement point arrangement:
Three temperature measurement points are installed at the inlet, return air and middle of the cold trap at equal distances. The temperature measuring element is a platinum resistor or a thermocouple. d) Vacuum calibration:
The test thermocouple vacuum gauge or resistance vacuum gauge should be calibrated by measuring the water vapor saturation pressure method. That is, hang a water cup in the drying chamber, measure the saturation temperature of the ice in the water cup under working pressure, and the corresponding saturated vapor pressure is the corresponding vacuum pressure. 6.2.2 Test content and method
6.2.2.1 Leakage rate test
a) Open the valve connecting the vacuum unit and the drying chamber, close the valves on other drying chambers connected to the outside world, and close the drying chamber door. Turn on the vacuum unit.
b) Use a vacuum gauge to measure the pressure in the drying chamber. When the pressure reaches less than 13Pa, close the valve connecting the vacuum unit and the drying chamber, and record the pressure in the chamber.
c) Turn off the vacuum unit, maintain the pressure in the drying chamber for no less than 24h, and record the pressure in the drying chamber. d) Open the inflation valve and inflate the drying chamber. e) Calculate the leakage rate of the drying chamber according to formula (1): ILt=(P2-P,)V/3600At
Wherein: IL—leakage rate, Pa·L/s;
Pressure in the drying chamber at the start of timing, Pa: P2—Pressure in the drying chamber at the end of timing, Pa; V Volume in the drying chamber, L;
△Time to maintain the pressure in the drying chamber, h. 6.2.2.2 Heating plate test
Input a certain heating power to the heating trolley and check whether each heating plate is heating normally. 6.2.2.3 Vacuum system test
a) Pump down time
Close the valve between the vacuum maintenance unit and the drying chamber, open the valve between the vacuum pumping unit and the drying chamber, start the vacuum pumping unit, and use a stopwatch to test the time it takes for the drying chamber to go from ambient atmospheric pressure to 133Pa; b) Release vacuum time
Under the working vacuum degree, close all other valves, open the drying chamber inflation valve, and start timing at the same time. When the pressure in the drying chamber rises to the ambient atmospheric pressure, stop timing and record the time. 6.2.2.4 Cold trap test
a) Under ambient atmospheric pressure, test the lowest surface temperature and temperature distribution that the cold trap can reach. Open the warehouse door, open the liquid supply valve and steam return valve of the cold trap. After the refrigeration system works normally, visually inspect the uniformity of frost on the surface of each cold trap: b) Under working vacuum, test the surface temperature and temperature distribution of the cold trap under evaporation temperature of -30℃ and -50℃: 5
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JB/T10285—2001
c) Record and process data. For the type and content of the record table, see Table Al in Appendix A (Suggested Appendix): d) Calculate the temperature difference of the cold surface according to formula (2): At=tmax-tm
Where: △—temperature difference on the cold trap surface, ℃; tmx—maximum value of the surface temperature of each measuring point of one or two cold traps, ℃; tmin
minimum value of the surface temperature of each measuring point of two cold traps, ℃. 6.2.2.5 Defrosting water system test
(2)
After the vacuum is released from the drying chamber, open the defrosting water valve, use the water meter installed on the waterway to test the spraying water volume, and check the uniformity of the spraying water. 6.3 Load test
6.3.1 Test conditions
a) The test material is crushed ice or 30mm×30mm×30mm ice cubesb) The input power of the heating plate is (1.5±0.1) kW/m2: c) The working pressure of the drying chamber is (40±5) Pa. 6.3.2 Test of water sublimation per unit area
6.3.2.1 Test steps and methods
a) Load the pallets with ice at 10kg/m2 and record the weight of each pallet: b) Before loading the goods into the drying chamber, pre-freeze the surface of the cold trap to the specified temperature; ) Push the transport cart into the chamber, open the pre-vacuum unit and its valve, and after the drying chamber reaches the specified working pressure, close the pre-vacuum unit and open the vacuum maintenance unit and its valve: d) Under the working pressure, input the specified heating power to the heating plate and start timing: e) If the pressure in the drying chamber does not change sharply within 2 hours, stop heating and record the heating time and the power consumed by the heating system, vacuum unit and refrigeration system. Close the vacuum maintenance unit: f) Inflate the drying chamber, open the chamber door, pull out the transport cart, measure and record the weight of each pallet. The data type and content are shown in Table A2 in Appendix A:
g) Detect the shape, thickness and uniformity of ice on the surface of the cold trap. 6.3.2.2 Calculation of sublimation water volume per unit area
The sublimation water volume per unit area is calculated according to formula (3): g=(ZGm-EGon)/(tA)
Wherein: g
Sublimation water volume per unit area, kg/(m2·h); total drying area, m2;
GThe weight of the nth tray of ice before sublimation, kg: Gn——The weight of the nth tray of ice after sublimation, kg; sublimation time, h.
6.3.2.3 Calculation of power consumption per unit dehydration
a) The total power consumption per unit dehydration is calculated according to formula (4): q=ZQ/(G.ZG)
Power consumption per unit dehydration, kW·h/kg; where: q—ZQ-total power consumption of refrigeration system, vacuum system and heating system, kW·h. b) The power consumption of refrigeration system per unit dehydration is calculated according to formula (5): =/(GG)
-power consumption of refrigeration system per unit dehydration, kW·h/kg; where: 9—
9—total power consumption of refrigeration system, kW·h. C) The power consumption of the vacuum system per unit dehydration volume is calculated according to formula (6): k=Qk/(EGm-EGm)
Wherein:
-Power consumption of the vacuum system per unit dehydration volume, kW·h/kg; 9k Total power consumption of the vacuum system, kW·h. d) The power consumption of the heating system per unit dehydration volume is calculated according to formula (7): qh =Q,/(ZG-ZG
Wherein: 9h
Power consumption of the heating system per unit dehydration volume, kW·h/kg: -Total power consumption of the heating system, kW·h.
7 Inspection rules
7.1 Inspection classification
Freeze-drying equipment is divided into type inspection and factory inspection. 7.2 Type inspection
7.2.1 Type inspection should be carried out in one of the following situations: a) New product identification:
b) When there are major changes in design, process and materials. 7.2.2 Type inspection items are shown in Table 3.
7.3 Factory inspection
7.3.1 Freeze drying equipment shall be inspected and qualified by the factory's quality inspection department in accordance with this standard and product drawings (or according to the agreement between the user and the manufacturer) before it can be shipped out of the factory.
Factory inspection items are shown in Table 3.
Table 3 Type and factory inspection items
Inspection items
Nominal drying tray area
Evacuation time test
Leakage rate test
Cold trap temperature test
Vacuum release time test
Sublimation water per unit area
Energy consumption per unit dehydration
Heating plate test
Corresponding clauses of this standard
Technical requirements
Company network
Test method
Type inspection
Factory inspection
8 Quality assurance period
JB/T10285—2001
If the user complies with the requirements in the product manual and fails to work normally due to poor manufacturing quality within 18 months from the date of shipment from the manufacturer, the supplier shall replace or repair the user free of charge (except wearing parts). 9 Packaging, marking, storage and random documents
9.1 Packaging
9.1.1 The freeze-drying equipment should be cleaned and dried before packaging. 9.1.2 The drying chamber in the freeze-drying equipment can be naked if only anti-rust primer is sprayed, and the topcoat can be sprayed after it is shipped to the user and installed. The packaging of other parts should be able to avoid damage and moisture during transportation. The packaging box should comply with the provisions of GBT13384. 9.2 Marking
9.2.1 Product marking
Each product should have a product label fixed in a conspicuous place, and its type, size and technical requirements should comply with the provisions of GB/T13306. The content should include:
a) Manufacturer's name;
b) Product model and name;
c) Product main performance parameters:
1) Nominal tray total area;
2) Sublimation water per unit area:
3) Drying chamber working pressure:
4) Heating method:
5) Heating temperature:
Type of cooling;
7) Cold trap evaporation temperature:
8) Weight;
d) Trademark:
e) Manufacturing date;
f Product factory number.
9.2.2 Packaging mark
When packaging products, the packaging mark should comply with the provisions of GB/T6388 and GB191. The text markings on the outer wall of the packaging box should be clear and neat, and the content is:
a) Product model and name:
b) Component code and name:
c) Shipping station and manufacturer name:
d) Arrival station and receiving unit name;
e) Packing box size:
Mark the words and symbols such as "Do not invert" and "Handle with care" at appropriate locations on the outside of the box; g) Net weight and gross weight.
btt
9.3 Storage
9.3.1 The storage site should be flat
JB/T10285—2001
2 When storing in the open air, a canopy or other rain protection measures should be taken. 9.3.2
9.3.3 Maintenance should be carried out if the storage time exceeds 18 months. 9.4 The following documents should be accompanied by the product when it leaves the factory. 9.4.1 Product certificate, the contents are:
a) Product model and name;
b) Product factory number;
c) Inspection conclusion;
d) Signature and official seal of the inspector and the person in charge of inspection; e) Inspection date.
2 Product instruction manual, the main contents are: 9.4.2
a) Overview of the main technical specifications, working principle, performance chart, and scope of use of the freeze-drying equipment; b) Schematic diagram of the freeze-drying equipment and the overall cross-sectional diagram of the drying chamber; c) Installation dimensions and instructions:
d) Operation, maintenance and safety technical instructions:
e) Other matters shall be carried out in accordance with the requirements of GB9969.1. 9.4.3 Packing list.
Warranty card.
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JB/T10285-2001
Appendix A
(Suggested Appendix)
Type and content of the record sheet
Cold trap surface temperature record sheet is shown in Table Al.
Cold trap surface temperature record sheet
Cold trap code
Evaporation temperature
http
Surface temperature
Cold trap surface temperature difference1 Packaging
9.1.1 Freeze drying equipment should be cleaned and dried before packaging. 9.1.2 The drying chamber in the freeze drying equipment can be naked if only anti-rust primer is sprayed, and the topcoat can be sprayed after it is shipped to the user and installed. The packaging of other parts should be able to avoid damage and moisture during transportation. The packaging box should comply with the provisions of GBT13384. 9.2 Marking
9.2.1 Product marking
Each product should have a product label fixed in a conspicuous place, and its type, size and technical requirements should comply with the provisions of GB/T13306. The content should include:
a) Manufacturer's name;
b) Product model and name;
c) Product main performance parameters:
1) Nominal tray total area;
2) Sublimation water per unit area:
3) Drying chamber working pressure:
4) Heating method:
5) Heating temperature:
Type of cooling;
7) Cold trap evaporation temperature:
8) Weight;
d) Trademark:
e) Manufacturing date;
f Product factory number.
9.2.2 Packaging mark
When packaging products, the packaging mark should comply with the provisions of GB/T6388 and GB191. The text markings on the outer wall of the packaging box should be clear and neat, and the content is:
a) Product model and name:
b) Component code and name:
c) Shipping station and manufacturer name:
d) Arrival station and receiving unit name;
e) Packing box size:
Mark the words and symbols such as "Do not invert" and "Handle with care" at appropriate locations on the outside of the box;g) Net weight and gross weight.
btt
9.3 Storage
9.3.1 The storage site should be flat
JB/T10285—2001
2 When storing in the open air, a canopy or other rain protection measures should be taken. 9.3.2
9.3.3 Maintenance should be carried out if the storage time exceeds 18 months. 9.4 The following documents should be accompanied by the product when it leaves the factory. 9.4.1 Product certificate, the contents are:
a) Product model and name;
b) Product factory number;
c) Inspection conclusion;
d) Signature and official seal of the inspector and the person in charge of inspection; e) Inspection date.
2 Product instruction manual, the main contents are: 9.4.2
a) Overview of the main technical specifications, working principle, performance chart, and scope of use of the freeze-drying equipment; b) Schematic diagram of the freeze-drying equipment and the overall cross-sectional diagram of the drying chamber; c) Installation dimensions and instructions:
d) Operation, maintenance and safety technical instructions:
e) Other matters shall be carried out in accordance with the requirements of GB9969.1. 9.4.3 Packing list.
Warranty card.
http://foodmate.ne9
JB/T10285-2001
Appendix A
(Suggested Appendix)
Type and content of the record sheetbZxz.net
Cold trap surface temperature record sheet is shown in Table Al.
Cold trap surface temperature record sheet
Cold trap code
Evaporation temperature
http
Surface temperature
Cold trap surface temperature difference1 Packaging
9.1.1 Freeze drying equipment should be cleaned and dried before packaging. 9.1.2 The drying chamber in the freeze drying equipment can be naked if only anti-rust primer is sprayed, and the topcoat can be sprayed after it is shipped to the user and installed. The packaging of other parts should be able to avoid damage and moisture during transportation. The packaging box should comply with the provisions of GBT13384. 9.2 Marking
9.2.1 Product marking
Each product should have a product label fixed in a conspicuous place, and its type, size and technical requirements should comply with the provisions of GB/T13306. The content should include:
a) Manufacturer's name;
b) Product model and name;
c) Product main performance parameters:
1) Nominal tray total area;
2) Sublimation water per unit area:
3) Drying chamber working pressure:
4) Heating method:
5) Heating temperature:
Type of cooling;
7) Cold trap evaporation temperature:
8) Weight;
d) Trademark:
e) Manufacturing date;
f Product factory number.
9.2.2 Packaging mark
When packaging products, the packaging mark should comply with the provisions of GB/T6388 and GB191. The text markings on the outer wall of the packaging box should be clear and neat, and the content is:
a) Product model and name:
b) Component code and name:
c) Shipping station and manufacturer name:
d) Arrival station and receiving unit name;
e) Packing box size:
Mark the words and symbols such as "Do not invert" and "Handle with care" at appropriate locations on the outside of the box;g) Net weight and gross weight.
btt
9.3 Storage
9.3.1 The storage site should be flat
JB/T10285—2001
2 When storing in the open air, a canopy or other rain protection measures should be taken. 9.3.2
9.3.3 Maintenance should be carried out if the storage time exceeds 18 months. 9.4 The following documents should be accompanied by the product when it leaves the factory. 9.4.1 Product certificate, the contents are:
a) Product model and name;
b) Product factory number;
c) Inspection conclusion;
d) Signature and official seal of the inspector and the person in charge of inspection; e) Inspection date.
2 Product instruction manual, the main contents are: 9.4.2
a) Overview of the main technical specifications, working principle, performance chart, and scope of use of the freeze-drying equipment; b) Schematic diagram of the freeze-drying equipment and the overall cross-sectional diagram of the drying chamber; c) Installation dimensions and instructions:
d) Operation, maintenance and safety technical instructions:
e) Other matters shall be carried out in accordance with the requirements of GB9969.1. 9.4.3 Packing list.
Warranty card.
http://foodmate.ne9
JB/T10285-2001
Appendix A
(Suggested Appendix)
Type and content of the record sheet
Cold trap surface temperature record sheet is shown in Table Al.
Cold trap surface temperature record sheet
Cold trap code
Evaporation temperature
http
Surface temperature
Cold trap surface temperature difference
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