This standard specifies the product classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of instant noodle production lines. This standard applies to equipment for the continuous production process of instant noodles from raw materials to finished products (hereinafter referred to as the production line). JB/T 4410-1999 Instant noodle production line JB/T4410-1999 standard download and decompression password: www.bzxz.net

ICS67.260
|tt||Released on 1999-05-20
National Machinery Industry Bureau
Released
Implemented on 2000-01-01
JB/T4410-1999||tt| |Foreword
This standard is a revision of JB441088 "Corrugated Instant Noodles Continuous Noodle Steaming Machine" and JB4411-88 "Corrugated Instant Noodles Continuous Tablet Forming Machine".
Compared with JB4410-88 and JB4411-88, the main technical content of this standard has changed as follows: the standard number is changed to JB/T4410; the standard name is changed to "Instant Noodle Production Line". The product number and instant noodles specifications have been modified.
Deleted overall dimensions.
Modified the technical parameters of the production line.
This standard replaces JB4410-88 and JB4411-88 from the date of implementation. This standard is proposed and managed by the Food Machinery Research Institute of the Chinese Academy of Agricultural Mechanization Sciences. This standard was drafted by: Guangzhou People's Machinery Factory, Guangdong Panyu Dahua Industrial Co., Ltd., and Food Machinery Research Institute of the Chinese Academy of Agricultural Mechanization Sciences.
The main drafters of this standard: Ye Jingxiong, Lin Eming, Zhao Yumei, Wang Xinwei. 1
Scope
People's Republic of China Machinery Industry Standard
Instant noodle production line
Instant noodle processing lineJB/T 44101999
Police JB4410—88||tt ||JB 4411—88
This standard specifies the product classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of instant noodle production lines.
This standard applies to equipment for the continuous production process of instant noodles from raw materials to finished products (hereinafter referred to as the production line). 2
Quoted standards
The provisions contained in the following standards constitute provisions of this standard by being quoted in this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties using this standard should explore the possibility of using the latest version of the standard listed below. GB191—1990
GB1355—1986
GB/T 3768—1996
GB5083-1985
GB/T5226.i—1996
GB/T 9439—1988
GB/T 13306---1991
GB/T 13384—1992
GB 167981997
SB/T10250—1995
3 Product classification
3.1 model and its meaning
OO0
3.2 Marking example:
Packaging, storage and transportation pictorial mark
Wheat flour
Acoustic Sound pressure method to determine the sound power level of noise sources using a simple method using an envelope measuring surface above the reflecting surface General principles for safety and health design of production equipment
Industrial machinery and electrical equipment Part 1: General technical conditions Gray cast iron parts
Signage
General Technical Conditions for Packaging of Mechanical and Electrical Products
Food Machinery Safety and Hygiene
Instant Noodles
Use Y to represent fried type, H to represent hot air drying type 8h output, unit 10,000 packages
Use P to indicate variable frequency speed regulation. Product name BF: square production line | The fast frying type round production line, marked as: National Machinery Industry Bureau approved WFP-12Y on 1999-05-20
2000-01-01 Implementation
3.3 The production line should include the following main units: JB /T 44101999 | | tt | Y type), cooling machine.
WF type: dough mixer, feeder, composite flaking machine, continuous flaking machine, noodle steaming machine, soup trough, cutting and dropping basin forming machine, dryer (for H type) frying Machine (for Y type), cooling machine. 3.4 Basic specifications of instant noodles (beyond this specification are subject to negotiation between the supplier and the buyer) a) Noodle cross-section size: (0.8~2.0) mm×(0.8~1.2)mmb) Noodle block outer dimensions: (105~115) mm×(98~102 )mm×(22~28)mm (square surface); (Φ105~Φ125)mm×(25~35)mm (round surface); c) Noodle block mass: 50~150g.
4 Technical Requirements
4.1 General Requirements
The production line should comply with the requirements of this standard and be manufactured in accordance with the drawings and technical documents approved by the prescribed procedures. 4.1.1
4.1.23
All purchased parts and accessories shall comply with national or relevant standards. The production line should be able to work normally under the following conditions: 4.1.3
a) The altitude is below 2000m:
b) The relative humidity of ambient air is G90% (at 20℃); c) Environment The temperature is within the range of 5~40℃:
d) The power supply voltage fluctuation should be within the range of ±10%. 4.1.4 The noise of the production line shall not exceed 85dB(A) under normal working conditions. 4.1.5 The mean working time between failures (MTBF) of the production line under normal circumstances is not less than 500h. 4.1.6
The quality requirements and test methods of instant noodles should comply with the relevant provisions of SB/T10250. 4.1.7 The heat exchanger should provide certificates and completion drawings. 4.2 Main technical parameters
4.2.1
Type
No.
The main technical parameters of the production line should comply with the provisions of Table 1. Table 1
Technical parameters
BF-3H
BF-3Y
BF-5H
BF-5Y
BF-12H| |tt||BF-12Y
BF-15Y
WF-3H
Production Capacity
Pack/8h
30000
≥ 50000
≥120000
150000
≥30000
Steam consumption
kg/h
≤1000
1200
≤1400
≤2000
≤2500
1200
Using steam pressure
MPa
≥0.5|| tt||≥0.8
>0.5
>0.8
>0.5
≥0.9
≥0.5
Installed mouse|| tt||kw
s32
≤48
100
76
≤1
36
type|| tt||No.
Technical parameters
WF-3Y
WF-5H
WF-5Y
WF-10Y
Production capacity
Pack/8h
≥30000
50000
≥120000
4.2.2 Key single machine main technical parameters
a) Steamed noodles Machine steamed noodle temperature: ≥95℃;
b) Dryer drying temperature: ≥80℃:
c) Frying machine frying temperature: >140℃.
4.3 Manufacturing quality requirements
JB/T4410-1999
Table 1 (End)
Most steam consumption
kg/h
≤1500
≤1600
≤1700
≤2000
4.3.1 Gray iron castings should comply with the relevant regulations of GB/T9439. Use Yanqi Leli
MPa
≥0.8
≥0.5
>0.8
0.9
4.3.2 Wherever it comes into contact with food raw materials The material selection and hygiene of parts should comply with the relevant regulations of GB16798. 4.3.3. Electrical control cabinets should be manufactured in accordance with relevant standards. 4.4 Assembly quality requirements
4. 4, 1
4.4.2
All parts must be inspected and passed before assembly can be carried out. Installed capacity
kw
≤32
54
≤48
≤84
Each single machine transmission mechanism should operate smoothly and flexibly , the lubricating oil of transmission parts is not allowed to contaminate food and the working environment. 4.4.3
No oil leakage or abnormal noise is allowed in each reduction box. The conveyor belt of the noodle steaming machine should run smoothly, and the joints of each section and its steam pipes should be sealed to prevent steam leakage. 4.4.4
There should be no leakage in the piping system of the fryer and fryer. 4.4.5
Each pneumatic component and its pipeline should be sealed and there should be no leakage. 4.4.6
4.5 Appearance quality requirements
4.5.1 The outer surface of stainless steel should be smooth and smooth, with consistent color. 4.5.2 The outer surfaces of each frame, tripod, door, protective cover, etc. (except stainless steel) should be sprayed or sprayed with anti-rust paint and topcoat. The coating should be uniform and consistent in color, and the surface should be free of wrinkles and bubbles. , sagging and other defects. 4.5.3 The weld seams of welded parts should be smooth and have no defects that affect the appearance quality. 4.5.4 For components composed of riveted parts and stamped parts, the riveted surfaces should be flat and fit. 4.6 Safety requirements
4.6.1 All moving parts that affect safety should be equipped with protective measures and obvious safety signs, and comply with the relevant regulations of GB5083. The control cabinet of the cutting and sorting machine should be equipped with an emergency stop button for the production line. 4.6.2
Electrical wires should be sleeved and fixed close to the machine body, and should not rub against relatively moving parts. 4.6.3
4.6.4 Electrical equipment should be safe and reliable, and its safety requirements should comply with the provisions of 5.8 in GB16798-1997. 5 Test methods
5.1 Test conditions
JB/T4410—1999
a) The test environmental conditions of the production line should comply with the provisions of 4.1.3; b) The quality standards of flour used for testing should Flour that meets the standard flour specified in GB1355 or above: c) Qualified instruments and meters must be used for inspection. 5.2 Test items and methods
5.2.1. Production line production capacity measurement
Under normal operation of the production line, take the cutter of the cutting and sorting machine (or cutting and box forming machine) to cut the noodle strip every minute Degree, calculated according to formula (1):
9. =8×60×ng
Where: 9——8h output, pack/8h; Www.bzxZ.net
n noodle quantity;
The number of noodle cutting times per minute.
5.2.2 Production line steam consumption measurement
()
Under normal operation of the production line, record the steam flow entering the steam main pipe of the production line for measurement, and take a continuous value of no less than The average value of measurements over 4 hours.
5.2.3 Measurement of steam pressure used in production lines
Under normal operation of the production line, record the data displayed by the pressure gauge on the steam main pipe entering the production line. 5.2.4 The measurement of the steaming temperature of the noodle steaming machine and the drying temperature of the dryer shall be based on the highest value displayed by the thermometers installed on the respective machines. 5.2.5 Determination of frying temperature of frying machine
Take the highest value displayed by the thermometer installed in the oil pan. 5.2.6 Noise level measurement shall be in accordance with the relevant provisions of GB/T3768. 5.2.7 Mean working time between failures
From the normal operation of the production line to the time when a fault occurs and cannot produce normally, the cumulative working time is calculated according to equation (2) MTBF =
where: n —Number of test samples:
t—The actual working time of the first unit during the assessment period, h: The cumulative number of failures of the first/unit product during the assessment period. Note: Enterprises should propose a list of failure modes and service life of wearing parts based on mold analysis, and agree with relevant departments. 5.2.8 Electrical testing methods
According to the relevant provisions of GB/T5226.1.
6 Inspection Rules
6.1 Factory Inspection
6.1.1 Each single machine of the production line must be inspected by the factory quality inspection department before it can leave the factory. 6.1.2 Each single machine in the production line should undergo a no-load test before leaving the factory, and the time is generally not less than 30 minutes. (2)
6.2 Complete line installation inspection
JB/T4410-1999
After the production line has been installed and debugged on site and operated without load, raw materials should be put in for continuous testing for not less than 4 hours. After the product is determined to be qualified, Xiaoneng will hand it over to the user for use and issue a product certificate. 6.3 Type inspection
6.3.1 Type inspection must be carried out on the basis of passing the factory inspection. 6.3.2 Type inspection mainly includes performance inspection and factory inspection of each single machine. 6.3.3 In any of the following situations, type inspection should generally be carried out: a) Trial type identification of new products or old products transferred to the factory for production: b) After formal production, if there are major changes in structure, materials, and processes, it may affect Product performance; c) During normal production, a random test is conducted regularly or after accumulating a certain amount of output; d) The national quality supervision agency proposes type inspection requirements. 6.3.4 Type inspection: When a certain indicator does not meet the requirements, the item should be retested after repair. If the retest still does not meet the requirements, the batch of products will be judged as unqualified. 6.4 Batch sampling inspection should be carried out no less than once a year. 7 Marking, packaging, transportation and storage
7.1 The nameplate of each unit of the production line should comply with the regulations of GB/T13306 and be fixed in a conspicuous position. The content on the nameplate should be: a) manufacturer name;
b) product model and name;
c) factory number:
d) date of manufacture;
e )trademark.
7.2 Product packaging should comply with the relevant regulations of GB/T13384. 7.3 The markings on the packaging box should comply with the regulations of GB191. 7.4 The technical documents provided to users should be: a) product certificate;
b) product instruction manual:
c) packing list;
d) use of main outsourced parts Instructions;
e) Certificate and completion drawing of the heat exchanger (only applicable to fried type). 7.5 Product transportation should comply with the relevant regulations of GB191. 7.6 The purchase and storage of products should comply with the following regulations: a) When stored indoors, good ventilation and moisture-proof measures should be taken; b) When stored in the open air, the packaging boxes must be waterproof and rainproof.Determination of production line production capacity
Under normal operation of the production line, take the number of times the cutter of the cutting and sorting machine (or cutting and dropping box forming machine) cuts the noodle tape per minute, and calculate it according to formula (1):
9. =8×60×ng
Where: 9——8h output, pack/8h;
n noodle quantity;
The number of noodle cutting times per minute.
5.2.2 Production line steam consumption measurement
()
Under normal operation of the production line, record the steam flow rate entering the steam main pipe of the production line for measurement, and take a continuous value of no less than The average value of measurements over 4 hours.
5.2.3 Measurement of steam pressure used in production lines
Under normal operation of the production line, record the data displayed by the pressure gauge on the steam main pipe entering the production line. 5.2.4 The steaming temperature of the noodle steaming machine and the drying temperature of the dryer are measured based on the highest value displayed by the thermometers installed on the respective machines. 5.2.5 Determination of frying temperature of frying machine
Take the highest value displayed by the thermometer installed in the oil pan. 5.2.6 Noise level measurement shall be in accordance with the relevant provisions of GB/T3768. 5.2.7 Mean working time between failures
From the normal operation of the production line to the time when a fault occurs and cannot produce normally, the cumulative working time is calculated according to equation (2) MTBF =
where: n —Number of test samples:
t—The actual working time of the first unit during the assessment period, h: The cumulative number of failures of the first/unit product during the assessment period. Note: Enterprises should propose a list of failure modes and service life of wearing parts based on mold analysis, and agree with relevant departments. 5.2.8 Electrical testing method
According to the relevant provisions of GB/T5226.1.
6 Inspection Rules
6.1 Factory Inspection
6.1.1 Each single machine of the production line must be inspected by the factory quality inspection department before it can leave the factory. 6.1.2 Each single machine in the production line should undergo a no-load test before leaving the factory, and the time is generally not less than 30 minutes. (2)
6.2 Complete line installation inspection
JB/T4410-1999
After the production line has been installed and debugged on site and operated without load, raw materials should be put into the test for no less than 4 hours continuously. After the product is determined to be qualified, Xiaoneng will hand it over to the user and issue a product certificate. 6.3 Type inspection
6.3.1 Type inspection must be carried out on the basis of passing factory inspection. 6.3.2 Type inspection mainly includes performance inspection and factory inspection of each single machine. 6.3.3 In any of the following situations, type inspection should generally be carried out: a) Trial type identification of new products or old products transferred to the factory for production: b) After formal production, if there are major changes in structure, materials, and processes, it may affect Product performance; c) During normal production, a random test is conducted regularly or after accumulating a certain amount of output; d) The national quality supervision agency proposes type inspection requirements. 6.3.4 Type inspection: When a certain indicator does not meet the requirements, the item should be retested after repair. If the retest still does not meet the requirements, the batch of products will be judged as unqualified. 6.4 Batch sampling inspection should be carried out no less than once a year. 7 Marking, packaging, transportation and storage
7.1 The nameplate of each unit of the production line should comply with the regulations of GB/T13306 and be fixed in a conspicuous position. The content on the nameplate should be: a) manufacturer name;
b) product model and name;
c) factory number:
d) date of manufacture;
e )trademark.
7.2 Product packaging should comply with the relevant regulations of GB/T13384. 7.3 The markings on the packaging box should comply with the regulations of GB191. 7.4 The technical documents provided to users should be: a) product certificate;
b) product instruction manual:
c) packing list;
d) use of main outsourced parts Instructions;
e) Certificate and completion drawing of the heat exchanger (only applicable to fried type). 7.5 Product transportation should comply with the relevant regulations of GB191. 7.6 The purchase and storage of products should comply with the following regulations: a) When stored indoors, good ventilation and moisture-proof measures should be taken; b) When stored in the open air, the packaging boxes must be waterproof and rainproof.Determination of production line production capacity
Under normal operation of the production line, take the number of times the cutter of the cutting and sorting machine (or cutting and dropping box forming machine) cuts the noodle tape per minute, and calculate it according to formula (1):
9. =8×60×ng
Where: 9——8h output, pack/8h;
n noodle quantity;
The number of noodle cutting times per minute.
5.2.2 Production line steam consumption measurement
()
Under normal operation of the production line, record the steam flow rate entering the steam main pipe of the production line for measurement, and take a continuous value of no less than The average value of measurements over 4 hours.
5.2.3 Measurement of steam pressure used in production lines
Under normal operation of the production line, record the data displayed by the pressure gauge on the steam main pipe entering the production line. 5.2.4 The steaming temperature of the noodle steaming machine and the drying temperature of the dryer are measured based on the highest value displayed by the thermometers installed on the respective machines. 5.2.5 Determination of frying temperature of frying machine
Take the highest value displayed by the thermometer installed in the oil pan. 5.2.6 Noise level measurement shall be in accordance with the relevant provisions of GB/T3768. 5.2.7 Mean working time between failures
From the normal operation of the production line to the time when a fault occurs and cannot produce normally, the cumulative working time is calculated according to equation (2) MTBF =
where: n —Number of test samples:
t—The actual working time of the first unit during the assessment period, h: The cumulative number of failures of the first/unit product during the assessment period. Note: Enterprises should propose a list of failure modes and service life of wearing parts based on mold analysis, and agree with relevant departments. 5.2.8 Electrical testing method
According to the relevant provisions of GB/T5226.1.
6 Inspection Rules
6.1 Factory Inspection
6.1.1 Each single machine of the production line must be inspected by the factory quality inspection department before it can leave the factory. 6.1.2 Each single machine in the production line should undergo a no-load test before leaving the factory, and the time is generally not less than 30 minutes. (2)
6.2 Complete line installation inspection
JB/T4410-1999
After the production line has been installed and debugged on site and operated without load, raw materials should be put into the test for no less than 4 hours continuously. After the product is determined to be qualified, Xiaoneng will hand it over to the user and issue a product certificate. 6.3 Type inspection
6.3.1 Type inspection must be carried out on the basis of passing factory inspection. 6.3.2 Type inspection mainly includes performance inspection and factory inspection of each single machine. 6.3.3 In any of the following situations, type inspection should generally be carried out: a) Trial type identification of new products or old products transferred to the factory for production: b) After formal production, if there are major changes in structure, materials, and processes, it may affect Product performance; c) During normal production, a random test is conducted regularly or after accumulating a certain amount of output; d) The national quality supervision agency proposes type inspection requirements. 6.3.4 Type inspection: When a certain indicator does not meet the requirements, the item should be retested after repair. If the retest still does not meet the requirements, the batch of products will be judged as unqualified. 6.4 Batch sampling inspection should be carried out no less than once a year. 7 Marking, packaging, transportation and storage
7.1 The nameplate of each unit of the production line should comply with the regulations of GB/T13306 and be fixed in a conspicuous position. The content on the nameplate should be: a) manufacturer name;
b) product model and name;
c) factory number:
d) date of manufacture;
e )trademark.
7.2 Product packaging should comply with the relevant regulations of GB/T13384. 7.3 The markings on the packaging box should comply with the regulations of GB191. 7.4 The technical documents provided to users should be: a) product certificate;
b) product instruction manual:
c) packing list;
d) use of main outsourced parts Instructions;
e) Certificate and completion drawing of the heat exchanger (only applicable to fried type). 7.5 Product transportation should comply with the relevant regulations of GB191. 7.6 The purchase and storage of products should comply with the following regulations: a) When stored indoors, good ventilation and moisture-proof measures should be taken; b) When stored in the open air, the packaging boxes must be waterproof and rainproof.
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