JB/T 4415-1999 JB/T 4415-1999 Tunnel type biscuit electric oven JB/T4415-1999 Standard download and decompression password: www.bzxz.net

ICS67.260
x99
JB
Machinery Industry Standard of the People's Republic of China
JB/T4415-1999
Tunnel Type Biscuit Electric Oven
Biscuit Electric Tunnel Oven
1999-05-20 Issued
National Bureau of Machinery Industry
Issued
2000-01-01 Implementation
JB/T4415-1999
Foreword
This standard is a revision of JB4415-88 "Tunnel Type Biscuit Electric Oven". Compared with JB4415-88, the main technical contents of this standard have been changed as follows: Added hot air circulation type:
Added main technical parameters:
Modified insulation resistance;
Modified metal belt control deviation.
This standard replaces JB4415-88 from the date of implementation. Appendix A of this standard is the appendix of the standard.
This standard is proposed and managed by the Institute of Food Machinery, Chinese Academy of Agricultural Mechanization Sciences. The drafting units of this standard are: Zhuhai Mechanical and Electrical Group Corporation, Institute of Food Machinery, Chinese Academy of Agricultural Mechanization Sciences. The main drafters of this standard are: Zeng Shuizhen, Li Guang, Zhao Yumei, Wang Xinwei. Scope
Machinery Industry Standard of the People's Republic of China
Tunnel type biscuit electric oven
Biscuit eleetric tunnel ovenJB/T 4415-1999
Replaces JB4415-—88
This standard specifies the type and main parameters, normal factory working conditions, technical requirements, test methods, acceptance rules, marking, packaging, transportation and storage of tunnel type biscuit electric ovens (including hot air circulation and non-hot air circulation). This standard applies to electric ovens (hereinafter referred to as electric ovens) for baking all kinds of biscuits, with nominal conveyor belt width of less than 1200mm.
Cited 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—1990
GB/T5226.1—1996
GB/T 133061991
JB/T8356.1—1996
Packaging, storage and transportation pictorial signs
Industrial machinery and electrical equipment
Part I: General technical conditions
Signages
Technical conditions for machine tool packaging
Food Hygiene Law of the People's Republic of China 3 Type and main parameters
Type: Electric heating (far-infrared heating) tunnel baking (hot air circulation and non-hot air circulation). 3.1
3.2 The main parameters should comply with the provisions of Table 1.
Table 1
Parameter name
Specification
Maximum production capacity
Heating time
Baking time
Power consumption of sweet and crispy biscuits
Electric heating installation capacity
Total power of matching motor
Unit
mm
kg/h
min
min
kw-h/kg
KW/m
kw
400
250
≤6
4.1
Approved by the State Machinery Industry Bureau on 1999-05-20 Non-hot air circulation
560
500
800
800
≤45
2.5~8
1.5~2
≤8.4
55.1
≤10
≤6.5
number
1000
1000
≤11.5
7.5
400
250
≤14.:
value
hot air circulation
560
500
S215
800
800||tt ||≤50
2.5~6
[~2
≤27.3
$18
1000
1000
631.3
1200
1200
≤39.7
2000-01-01 implementation
4 Normal working conditions
4.1 The temperature in the electric oven should be raised to 180-320%℃. JB/T 4415—1999
4.2 The various types of cakes before baking should comply with the corresponding formula and food process. 4.3 No obvious vibration.
5 Technical requirements
5.1 Electric ovens shall comply with the requirements of this standard and be manufactured according to the drawings and technical documents approved by the prescribed procedures. All purchased parts shall comply with the requirements of national and relevant standards. 5.2
The hygienic conditions of electric ovens shall comply with the provisions of Chapter 4 of the Food Hygiene Law of the People's Republic of China. 5.3
5.4 Exposed live parts and moving parts shall have protective covers or corresponding protective measures. 5.5 The grounding device shall be safe and reliable. wwW.bzxz.Net
5.6
The insulation resistance shall not be less than 2MQ.
The temperature of the outer wall of the electric oven shall not exceed 50℃.
5.7
5.8 The working noise of the electric oven shall not exceed 80dB(A). When the rolling bearings outside the electric oven continuously operate to a stable temperature, their temperature rise shall not exceed 35℃ and the maximum temperature shall not exceed 65℃. 5.9
The temperature difference between two corresponding points on both sides of the same cross section in the electric oven shall not exceed 10℃. 5.10
All parts (components) must be inspected and qualified before assembly. 5.11
5.12 The relative movement of rolling bearings and matching parts after assembly should be light, flexible and stable. 5.13 After assembly, when the gear rim width is 20mm, the axial misalignment of the gears that fit each other shall not exceed 1mm; when the gear width is >20mm, the axial misalignment shall not exceed 5% of the rim width, and the maximum shall not exceed 5mm. 5.14 After the electric oven is assembled, the transmission part shall run smoothly without creeping. The metal belt shall not have edge rubbing during operation. 5.15 The metal belt shall have a device to control deviation, and the deviation amount on the left and right shall comply with the provisions of Table 2. Table 2
Specification
Deviation
400
±15.
560
800
Each air duct and air outlet should be unobstructed, and there should be no air leakage in the furnace body and air duct. 5.16
5.17Electrical equipment of electric ovens should comply with the relevant provisions of GB/T5226.1. 1000
± 20
mm
1200
5.18The paint color of the outer surface of the electric oven should be mainly light-colored, and the paint color should be coordinated with the color of the matching equipment, and should be flat, smooth and firm. The oven should have a high-temperature resistant light-colored coating. 6 Test method
6.1 Determination method of power consumption of electric oven
6.1.1 When the electric oven is in normal working condition, weigh the mass of biscuits per minute and take the average value of three times. 6.1.2 Measure the total power supply current and voltage of the electric oven respectively in the same time and take the average value of three times. 6.1.3 The power consumption of the electric oven is calculated according to formula (1): Q
2
P
(1)
Where: 9 Power consumption of electric oven, kwh/kg: p
-Mass of biscuits per hour, kg/h;
-Total power supply current, A:
V Voltage, V.
6.2 Determination method of noise
6.2.1 Noise is measured under rated load. JB/T 4415-1999
6.2.2 Use a sound level meter to measure the A-weighted sound pressure level dB(A) value at each measuring point, and read the average value of the sound pressure level within 10s. 6.2.3 The measuring points are arranged on both sides and the end of the furnace tail. 6.2.4 The measuring point is 1m away from the outer surface of the electric oven and 1.5m above the ground. 6.2.5 The maximum noise among the dB(A) values ??of each measuring point is taken as the measurement result. 7 Acceptance rules
Each product must be inspected and qualified by the quality inspection department of the manufacturer before it can leave the factory, and it must be accompanied by a product certificate. 7.1
7.2. Type testing must be carried out on the basis of passing the factory test. Type testing must be carried out when one of the following situations occurs: a) When a new product is trial-made and type-appraisal:
b) When the design, process or When changes in key materials may affect product performance; c) During mass production, spot tests should be conducted every 2 years: d) When finalized products that are infrequently produced are produced again after an interval of 3 years or more: c) When the national quality supervision agency proposes type inspection requirements. 7.3 If any item in the type test fails, the item should be retested after repair. If the retest still fails, the batch of products will be deemed unqualified.
8 Marking, packaging, transportation and storage
8.1 The nameplate should comply with the regulations of GB/T13306 and be fixed in an obvious position. The content should include: a) name of the manufacturer;
b) product model and name:
c) factory number;
d) date of manufacture.
8.2 The packaging and the markings on the packaging box should comply with the relevant regulations in JB/T8356.1. 8.3 Shock-proof measures should be taken when packaging precision and sensitive instruments. 8.4 Each electric oven should be accompanied by the following technical documents, packed in plastic bags and fixed in the box: a) Product certificate;
b) Product instruction manual;
c) Packing list .
8.5 Product transportation should comply with the relevant regulations in GB191. 8.6 Packaged electric ovens should generally not be stored in the open air, but should be properly stored in a place with a relative humidity of less than 85%, good ventilation, and no corrosive gases. For packaging boxes temporarily stored in the open air, measures should be taken to prevent rain, moisture, and collision. 3
JB/T4415-1999
Appendix A
(standard appendix)
Quality inspection method after product leaves the factory
After A1 product leaves the factory, The quality of the cake produced should meet the following requirements. A1.1 After baking, the biscuits should be uniform in color and should not be scorched or whitish. A1.2 The moisture content of finished biscuits should meet the following requirements or the relevant standards of Part T: a) crispy and tough biscuits not more than 4%;
b) soda biscuits not more than 5.5%; ||tt| |c) Coarse biscuits shall not exceed 5%.
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